Mushroom Risotto / Risotto con Porcini  

Mushroom Risotto / Risotto con Porcini

“This dish is popular throughout northern Italy, especially in Piedmont, and together with truffle risotto and risotto nero, is one of my favourite dishes.” Antonio Carluccio

Credit: Adapted from the book “An Invitation to Italian Cooking” by Antonio Carluccio

Ingredients

  • 1.7 litres (3 pints) vegetables stock, simmering
  • 350g firm small fresh mushrooms, or 350g fresh button mushrooms, plus 25g dried porcini mushrooms
  • 1 small white onion, finely chopped
  • 2 tbsp good olive oil for cooking
  • 55g butter
  • 350g Vialone Nano, canelleroni or arborio risotto rice
  • 55g pecorino sheep’s cheese, freshly grated
  • Fresh sea salt and pepper to taste
  • Extra virgin olive oil for drizzling

Method

  1. Bring the vegetable stock to the boil and leave to simmer.
  2. If using fresh mushrooms gently clean them using a brush (avoid washing them whenever possible) and slice them. If you are using the dried porcini soak them in a small bowl of boiling water for 15 minutes.
  3. Drain the porcini and dry them in paper kitchen towels then chop them into small pieces
  4. In a large stock pot fry the onion on a low heat in the oil and half the butter and a pinch of salt stirring frequently. When the onion begins to soften (about 8 minutes), add all the mushrooms and continue to fry over a moderate heat for 5 minutes. Add a pinch of salt and pepper and stir often.
  5. Add the rice to the onion and mushroom mix. Begin adding the simmering stock slowly, a ladleful at a time, stirring gently in between each ladle until the liquid is absorbed by the rice. The risotto should be kept at a bare simmer throughout the cooking, so don’t let the rice dry out – add more stock as necessary. Continue until the rice is cooked – this should take about 15 to 20 minutes.
  6. Two minutes before the risotto is ready season with salt and pepper and stir in the freshly grated pecorino and the remaining butter, stir vigorously so that the cheese melts and the rice becomes fluffy and creamy.
  7. Remove the pan from the heat and without stirring, let the rice absorb the last of the liquid. Serve into warm bowls.

Gillian and a friend have reviewed this recipe. Here is what they said:

“I really liked the Risotto con Porcini and so did a friend that was visiting at the time.  It had a really good mushroom flavour and enjoyable  texture.  I did think it would have been good to have sprinkled something green over it on serving like thyme or tarragon just to lift the colour and make it look a bit less grey. Thanks, would repeat both recipes as nice and easy to do but also a bit different to what I usually cook. I have bookmarked the website.

Gillian”

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