We were recently challenged to make Mushroom Risotto for an event. We immediately accepted, recalling our fond memories of traveling to Tuscany for a week of culinary cooking classes. We pulled from what we learned from one of the classes to make our favorite Porcini Mushroom Risotto.
This makes a great fall and winter dish--keep reading for the recipe!
- 1 cube of porcini boullion, dissolved in 1 liter of water
- 2 oz. dried porcini mushrooms, put in hot water to soak for at least one hour
- 3 tablespoons Extra-Virgin olive oil
- ½ yellow onion, minced
- 2 garlic cloves, minced
- 1 lb. Arborio rice
- ½ cup dry white wine
- ½ teaspoon kosher salt
- ¾ teaspoon cracked black pepper
- 6 oz. fresh white button mushrooms, coarsely chopped
- 1 ½ tablespoons unsalted butter
- ½ cup Parmesan cheese, grated
- ¼ bunch fresh Italian flat leaf parsley
- Dissolve one cube of porcini bouillon into 1 liter of hot water.
- Put dried porcini mushrooms in enough hot water to cover and soak for one hour.
- Drain porcini mushrooms in colander and reserve liquid.
- Coarsely chop porcini mushrooms and set aside.
- Heat 3 tablespoons of Extra-Virgin olive oil in a 10 quart pot.
- Add minced onions and sauté until soft, but not brown.
- Add minced garlic and sauté one minute.
- Add rice and stir vigorously to roast over medium-high heat.
- Add the white wine and stir, then reduce heat to medium-low.
- Add reserved porcini mushroom water in 2/3 cup increments, allowing each increment to be absorbed before adding more liquid. Stir continuously during this process.
- Reserve 2/3 cup bouillon broth and set aside for the final step.
- Add remaining bouillon broth in 2/3 cup increments, allowing each increment to be absorbed before adding more liquid. Stir continuously during this process.
- To ensure risotto is cooked appropriately, rice should be soft, not crunchy. If still crunchy, add additional vegetable broth or water until rice is soft.
- Once rice has become soft and has absorbed all fo the liquid, add the Kosher salt, gradually, and stir.
- Add porcini mushrooms to pot and lightly stir.
- Add the black pepper and stir.
- Slowly add remaining bouillon broth, along with white button mushrooms that have been coarsely chopped.
- Add the unsalted butter.
- When risotto (Arborio rice) is finished cooking and broth has been completely absorbed, add grated Parmesan cheese and Italian Flat Leaf parsley.
- Serve immediately.