Risotto with Porcini Mushrooms

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto with porcini mushrooms is very popular in Tuscany and Emilia-Romagna. This recipe comes from John Smith, the chef of a popular restaurant in Moscow.

Ingredients

Porcini Mushrooms - 2.8 oz
Olive Oil - 1 fl oz
Garlic - 1 clove
Shallot - 0.7 oz
Nerone Rice - 3.5 oz
Dry White Wine - 1 fl oz
Chicken Broth - 17 fl oz
Parsley - 1 sprig
Butter - 1½ spoons
Grated Pecorino Pepato Cheese - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the pre-cooked mushrooms. Use a towel to dry them off, removing any excess moisture.

Step 2

Sauté the mushrooms in refined olive oil over high heat until they develop a golden crust. This will take about 2 minutes. Start by adding just a little oil. If the mushrooms begin to burn, add more oil. At the end, add a clove of garlic, diced. Season with salt and pepper to taste, then drain on a paper towel to remove excess fat.

Step 3

Chop the shallots or onion. Shallots provide more sweetness compared to onions, but either option works.

Step 4

Place a saucepan over medium heat and pour in the olive oil. Add the rice and onion, and sauté everything thoroughly. This step is essential to ensure the core of the rice becomes firm, preventing it from absorbing water during cooking. At the same time, a kind of shell forms on the surface of the grains, which helps them maintain their shape. In other words, to achieve the perfect al dente consistency, toasting the rice is necessary. This process will take about 3 minutes.

Step 5

Pour in white wine and add 100 ml of vegetable or mushroom broth.

Step 6

Increase the heat to high. Stir the risotto, watching as the liquid evaporates. When the rice starts to 'dance,' meaning it begins to bounce slightly on the surface, as shown in the photo, add another 70-80 ml of broth.

Step 7

Season with salt and pepper to taste. Once the liquid has evaporated and the rice starts to dance again, add another 70-80 ml of broth. After three to five minutes, when the liquid has evaporated again, add another 70-80 ml of broth.

Step 8

When the liquid has evaporated for the third time, add the mushrooms and a sprig of chopped parsley. Then, add another 70–80 ml of broth. The smaller the increments of broth you add, the better.

Step 9

Continue to add broth as it evaporates. About 13 to 14 minutes into the cooking process, taste the rice. It should be pleasant and tender, with a firm center that can be easily bitten through.

Step 10

Let the risotto sit covered for about five minutes, and for the last couple of minutes, uncover it. This allows the risotto to cool down to 158°F. This is a very important step.

Step 11

Add butter and grated Parmesan cheese to taste. Stir vigorously in a circular motion. The broth and butter will combine into an emulsion, giving the risotto a creamy texture. If the risotto temperature exceeds 158°F, the fat and water will not be able to meld together. Add a little more broth if the consistency seems too dry. Taste the risotto and season with salt and pepper to your liking.