Porcini mushroom risotto
A porcini mushroom risotto with a light aromatic stock made with fresh herbs.
Servings 4 people
Ingredients
- 1.5 l (6 1/3 cups) water
- 1 bunch fresh herbs, sage, rosemary, calamint
- Salt
- 500 g (1.1 lb) porcini mushrooms
- 2 cloves garlic
- 1 dried chilli
- 1/2 white onion
- 400 g (2.16 cups) Carnaroli rice
- Grated Parmigiano Reggiano
Instructions
- Make the stock to cook the mushroom risotto: it is not a typical vegetable stock. It is made with a bunch of fresh herbs that are traditionally paired with mushrooms, especially the calamint.
- Boil the water with a good pinch of salt and a bunch of fresh herbs for 5 minutes, then strain it and leave it aside.
- Clean the fresh mushrooms and chop them roughly.
- Heat a few tablespoons of extra virgin olive oil in a frying pan with two cloves of garlic. When the garlic turns golden, add the mushrooms. If you use frozen mushrooms, add them into the pan without thawing them first.
- Cook the mushrooms for about 10 minutes until soft.
- Season with salt and set them aside.
- In a large pot, sauté the thinly sliced onion with two tablespoons of extra virgin olive over low heat, until it softens.
- Pour in the rice and let it toast, stirring often, until translucent.
- Add a ladleful of stock and stir the rice until absorbed.
- Keep adding ladlefuls of herb stock, stirring vigorously and allowing each ladleful to be absorbed before adding the next. It will take about 15 minutes.
- Now add the mushrooms, stir thoroughly to mix all the flavours and cook for 5 more minutes, adding more stock if necessary.
- When the rice is al dente, remove it from the heat, add a few tablespoons of grated Parmigiano and cream the rice with a wooden spoon. Serve immediately.
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