Photograph of the finished Risotto ai funghi porcini

Italy · Cơm risotto nấm porcini khô

Risotto ai funghi porcini

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Arborio rice Arborio rice 1.3 lb
  • Photograph of Dried porcini mushrooms Dried porcini mushrooms 4.9 oz
  • Photograph of Mushrooms Mushrooms 1.1 lb
  • Photograph of Shallots Shallots 1.6
  • Photograph of White wine White wine 1 ⅓ cups
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 9.9 oz
  • Photograph of Vegetable broth Vegetable broth 11 ¾ cups
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Olive oil Olive oil ½ cup

Method

  1. 1 Soak dried porcini mushrooms in warm water for 30 minutes, then strain the soaking water through a cloth.
  2. 2 The porcini brine is the main source of flavor in this dish; using plain broth would make the risotto bland.
  3. 3 Sauté the shallots in olive oil, then add the rice and fry for 3 minutes until the rice grains are translucent.
  4. 4 Pour in the white wine and simmer until reduced, then add the mushroom soaking water and broth one ladleful at a time.
  5. 5 Stir continuously and only add more when the previous ladle is empty; this is how the starch will turn into a cream.
  6. 6 Turn off the heat, then beat the cold butter and Parmigiano together at room temperature and sprinkle with parsley.

With an appliance

  • Microwave 42 min

    Replace steps 4–5: add the roasted rice, wine, and mushroom broth to a large bowl, microwave at 800 W for 16 minutes, adding hot broth and stirring every 4 minutes; reduce cooking time by about 2 minutes, decreasing the stirring frequency to four turns while the grains still release starch to form a creamy consistency, although the consistency will be slightly lighter than the hand-stirred version. Step 6 still whips the cold butter and Parmigiano at room temperature.

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