Risotto Of Porcini Mushrooms

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g porcini mushrooms, or 100 dried ones
  • 6 sprigs parsley
  • 2 small cloves garlic
  • 3 small shallot (s)
  • 150 ml whipped cream
  • 300 g rice (Arborio, Vialone Nano or Carnaroli)
  • 2 tablespoon olive oil
  • 150 g butter
  • 150 ml wine, white, dry
  • 300 ml poultry stock, (or 150 poultry stock and 150 porcini mushroom water)
  • 50 g parmesan cheese
  • some salt and pepper, white (season carefully)
Risotto Of Porcini Mushrooms
Risotto Of Porcini Mushrooms

Instructions

  1. Remove the end pieces (stems) of the fresh boletus and wash thoroughly several times under running water. Drain in a cloth. Then let the porcini mushrooms dry slightly on a baking sheet in a preheated oven at 50 ° C for about half an hour.
  2. Or:
  3. Pour 100 g of dried porcini mushrooms over lukewarm water in a bowl and allow to soak for about 15 minutes. With this method, instead of 300 ml of broth, only 150 ml and 150 ml of boletus water are used. Also gives a wonderful aroma.
  4. Rice preparation:
  5. Put the rice in boiling, lightly salted water, stir and simmer for 10 minutes (without the lid). Then carefully drain the water and pour 2 tablespoons of good olive oil over the rice and stir to prevent the risotto grains from sticking together.
  6. Sweat the shallots and garlic in 50 g butter until translucent. Then add the porcini mushrooms and with something !! Season the salt and pepper (white) lightly or do without the salt entirely, as I do, as the broth and the parmesan itself give off enough salt. Lightly sweat the whole thing. Deglaze with the white wine and the stock and / or porcini mushroom water. Let everything simmer for about 2-3 minutes.
  7. Add the cooked rice and simmer gently for 1-2 minutes. From now on, please cook the dish until the end, stirring constantly! This is very important, otherwise the risotto will burn. This is the more difficult part of cooking risotto, but the result speaks for itself!
  8. The risotto will now absorb some of the liquid. In these 2 minutes stir in the remaining 100g butter and the 50g grated Parmesan. Finally fold in the finely chopped parsley and whipped cream.
  9. Now serve the risotto on preheated plates.
  10. Can be served as a single dish (intermediate course for 6 people, for example) or as an independent main course, just as we like it.
  11. Tip for buying rice:
  12. -Arborio: with good binding power and a somewhat firmer consistency
  13. -Vialone Nano: a round grain rice that is particularly suitable for a slightly more liquid risotto (all ondo, as the Venetians say)
  14. -Carnaroli: a particularly robust rice that was only bred in this century. Very popular with professional chefs and a little more expensive than the others.

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