Porcini Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Calories
597 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Porcini Risotto
Description
This Porcini Risotto begins by sautéing fresh porcini mushrooms with minced shallot and butter to release their moisture and deepen flavor. Minced garlic, dried thyme, and optionally porcini powder are added before incorporating risotto rice, which is toasted briefly. White wine or vermouth is added then allowed to evaporate, starting the risotto cooking process. Stock is added progressively while stirring until the rice is creamy and tender but not mushy.
The final dish is finished with Parmesan cheese for richness and seasoned with salt and freshly ground black pepper to taste. The careful cooking technique produces a creamy texture typical of risotto, with the porcini mushrooms contributing an earthy umami flavor and tender bite.
The recipe suggests Carnaroli or Arborio rice to achieve the ideal creamy texture typical of authentic risotto. Maintaining a balance between stirring and stock addition is essential to prevent sticking and to develop the dish’s signature consistency.
Ingredients
- 1/2 pound porcini mushroom fresh, diced small
- 5 tablespoons butter divided
- 1 onion minced, or shallot
- salt
- 1 garlic clove, minced
- 2 cups risotto rice (Carnaroli, Arborio or Vialone Nano)
- 1/4 cup white wine or vermouth
- 1/2 teaspoon thyme dried
- 1 tablespoon porcini mushroom powder optional
- 1 quart stock
- 1/4 cup Parmesan Cheese grated
- black pepper
Instructions
- In a large, heavy pot, heat 3 tablespoons of butter over medium-high heat for 1 minute, then add the shallot and fresh porcini. Sprinkle some salt over them as they cook. Stir often and saute for 6 to 8 minutes. The mushrooms will give up their water at some point, and you want this to mostly boil away.
- Stir in the minced garlic and the rice and saute for another minute or three. Add the dried thyme and the porcini powder, if using.
- Pour the vermouth into the pot and stir it in. It's likely that it will almost immediately evaporate. If so, add 1 cup of the stock. Stir this in. You are now in the work stage of a risotto. You will need to constantly stir and add stock to the rice as it cooks to get that creamy consistency. I stir almost continuously at this point, but you can step away a little bit. Once the liquid is almost gone -- you never want the rice to stick to the bottom of the pot -- add a little more, then a little more, and so on. Sprinkle salt in the pot once or twice as you do this.
- You will likely need more liquid than the quart of stock. Use water from here on in. When the rice is cooked but not mushy, stir in the remaining 2 tablespoons of butter and the parmesan cheese.
- Add a little more water to keep the risotto loose, then spoon it into bowls and grind some black pepper over it.
Notes
- Carnaroli or Arborio rice is recommended as the risotto rice for best texture; avoid long-grain rice varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 91g | 30% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 43mg | 14% |
| Sodium | 300mg | 13% |
| Potassium | 540mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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