Mushroom Risotto with Porcini Broth
⏳ Time
50 minutes
🥕 Ingredients
15
🍽️ Servings
3
Description
Mushroom Risotto with Porcini Broth
Ingredients
- Arborio rice - 3.5 oz
- Dry White Wine - 1 fl oz
- Mushroom broth - 12 fl oz
- Porcini Mushrooms - 4.2 oz
- Champignon Mushrooms - 3.5 oz
- Garlic - 1 clove
- Shallot Onion - 1.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Butter - 0.7 oz
- Grated Parmesan cheese - 0.9 oz
- Parsley - 1 sprig
- 35% Cream - 3 fl oz
- Extra virgin olive oil - to taste
- Fresh Thyme - 2 sprigs
Step by Step guide
Step 1
Chop the mushrooms coarsely. Dice the onion and garlic finely.
Step 2
Heat 2-3 tablespoons of olive oil in a pan (over medium-high heat).
Step 3
Sauté the mushrooms for 1-2 minutes until they start to develop a golden (not black) crust (if they don't, increase the heat).
Step 4
Add the onion and garlic to the mushrooms, allowing them to brown as well.
Step 5
Remove the leaves from the thyme sprigs and add them to the mushrooms, onion, and garlic.
Step 6
Add the rice to the pan. Sauté the rice, stirring constantly, until it becomes translucent. This translucency is essential for the risotto's proper consistency.
Step 7
Once the rice is translucent, add the white wine. Stir until the alcohol smell dissipates (it should evaporate completely).
Step 8
Next, 'cook' the rice by adding the mushroom broth in small portions, ensuring it just covers the rice or is level with it. Pour, evaporate, pour, evaporate, and continue until the broth is used up and the rice is al dente. The rice should not be soft like sushi; it should remain firm to the bite.
Step 9
Remove from heat. Add the butter, grated Parmesan, and chopped parsley.
Step 10
Season with salt and pepper.
Step 11
Let it rest for 1-2 minutes, stirring continuously during this time.
Step 12
Garnish with a sprig of parsley when serving.
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