in Italy

Risotto with porcini mushrooms

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Ingredients for 4 servings:

  • 30 g porcini mushrooms, dried
  • 250 ml water, hot
  • 1 shallot(s)
  • 1 tbsp oil
  • 200 g rice (risotto rice, e.g. Avorio)
  • 300 ml broth, preferably vegetable broth
  • Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the dried porcini mushrooms in hot water for about 30 minutes, drain, and finely slice. Collect the water. Finely dice the shallot and sauté in a pan with the oil. When the shallots are translucent, add the rice and fry briefly, then add the soaked, sliced ​​porcini mushrooms and sauté briefly. Add the soaking water (filtered, i.e., pass through a sieve) to the rice and gradually add the vegetable stock (adding a little more as the liquid evaporates, continuing until the rice is cooked and the liquid is used up). Just before serving, carefully stir in freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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