Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, porcini risotto. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Porcini risotto is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Porcini risotto is something that I’ve loved my entire life. They are fine and they look fantastic.

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To get started with this recipe, we have to first prepare a few ingredients. You can have porcini risotto using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Porcini risotto:

1. Make ready Cooking mushrooms:
2. Take 40 g butter + 1 knob extra for later
3. Prepare 2 garlic cloves, crushed
4. Prepare Porcini, chopped (soaked in hot water to rehydrate until soft, keep the liquid, optional)
5. Get Cooking onions:
6. Take 2 tablespoons olive oil
7. Get 2 tablespoons butter (optional)
8. Get 1 small shallot or 1/2 white onion, finely diced
9. Make ready Cooking risotto:
10. Get 200 g risotto rice
11. Make ready 1 glass white wine
12. Take 700 ml stock, warmed up (any stock of preference)
13. Take To taste salt and pepper
14. Take 1 cup porcini juice (optional, if not enough liquid)
15. Make ready Grating of Parmesan
16. Get Garnish:
17. Make ready Sprinkle of Parmesan cheese, grated
18. Prepare Handful fresh parsley (optional)

My Recipes My Lists My Calendar. This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Fresh porcini mushrooms have a limited season in Italy, where I live, so I always snap them up the second they become available. If you can't get fresh porcini, don't worry, you can also use the dried or frozen variety, or sub in any other type of fresh mushroom.

Instructions to make Porcini risotto:

1. Place porcini mushrooms into a bowl. Pour 1 cup hot water into the bowl and let the mushrooms rehydrate until soft. Once soft, squeeze the liquid, chop the porcini mushrooms and set aside.
2. In a saucepan pour in the stock, on medium heat, bring to a simmer. Once simmering reduce heat to very low to keep warm.
3. In a wok or shallow pan add in the butter. On medium heat let the butter melt a little. Then add and stir in the chopped porcini mushrooms and garlic. Continue to cook for 5-6 minutes until they have softened. Transfer onto a plate and set aside.
4. In the same pan add the olive oil along with the butter (optional) and the chopped shallots or onions. On medium heat sauté until soft and translucent.
5. Now add the risotto rice, stir occasionally to infuse the flavours. Cook for a minute and and when the rice sounds crunchy add the white wine.
6. Let the wine bubble to nothing so the alcohol evaporates. cook out the wine. Shake the pan occasionally to move the rice. Once the wine has evaporated and cooked out, it's time to add the stock. Ladle two spoonfuls at a time. Tip: do not stir the rice. Occasionally shake the pan. Once the liquid has reduced add another two ladles. Repeat process until roughly about 2 ladles stock left.
7. Add the porcini mushrooms back into the pan. At this point we can now stir the mixture. Gently stir and incorporate all of the ingredients. Pour in the remaining stock. Season with salt and pepper to taste. Tip: if more liquid is needed add a bit of porcini juice (optional) at a time to cook the rice.
8. Check the rice to see if cooked to desired texture. The rice is normally cooked until al dente. Cook for longer if you prefer rice more cooked. Once cooked to preference add a knob of butter and grate in Parmesan cheese. Stir to incorporate the butter and cheese.
9. To serve spoon the risotto into a serving plate. Garnish with parsley (optimal) and grate over Parmesan cheese and enjoy. Tip: any left over risotto can be used to make another Italian dish called arancini balls (rice balls).

Fresh porcini mushrooms have a limited season in Italy, where I live, so I always snap them up the second they become available. If you can't get fresh porcini, don't worry, you can also use the dried or frozen variety, or sub in any other type of fresh mushroom. The real key to this dish is making the risotto just right. Two of the most important tips for making sure it comes out. Add the beef broth to the mushroom water and bring it to the stove, over medium heat, until it starts to boil.

So that is going to wrap it up for this exceptional food porcini risotto recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!