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This deeply savory mushroom risotto combines fresh mixed mushrooms with dried porcini soaked in warm water, creating a dish of extraordinary depth and aroma. The classic technique of gradual broth addition with constant stirring, followed by the final mantecatura of cold butter and Parmesan beaten in off the heat, produces a wonderfully creamy, flowing result. The porcini soaking water is strained and added to the broth, ensuring none of that concentrated mushroom flavor is lost. This is the kind of dish that makes people fall in love with Italian cooking.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4 srv
Difficulty
Medium
Calories
385 kcal
For 4 serving(s)
Per serving
Soak the dried porcini in 300ml warm water for 20 minutes. Drain, chop finely, and strain the soaking liquid through a fine sieve. Add the liquid to the warm vegetable broth.
Heat olive oil and half the butter in a wide heavy pan. Sauté the diced onion and garlic until soft, about 5 minutes.
Add the fresh mushrooms and chopped porcini and cook over high heat until they release their liquid and begin to brown. Remove and set aside.
Add the arborio rice to the same pan and stir for 1-2 minutes until the grains are coated and slightly translucent at the edges.
Pour in the white wine and stir until fully absorbed. Add the thyme and begin adding warm broth one ladle at a time, stirring continuously.
Continue adding broth and stirring for 18-20 minutes until the rice is al dente and the risotto flows like lava when you tilt the pan.
Remove from heat. Fold in the cooked mushrooms, remaining cold butter, and grated Parmesan. Beat vigorously. Cover and rest 2 minutes before serving.
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