There are few better dishes out there than the unbeatable richness and earthy aroma of a porcini mushroom risotto. The creamy texture and exquisite flavor of this dish make it a comforting and luxurious addition to your culinary arsenal. Embrace the magic of porcini mushrooms in this recipe that captures the essence of a classic Italian favorite.
Ingredients:
- 1 cup of Arborio risotto rice
- 1 ounce of dried porcini mushrooms
- 4 cups of warm vegetable broth
- 1 cup of white wine
- 1 brown onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 cup fresh button mushrooms
- 1/2 cup of grated parmesan
- Salt
- Black pepper
- Fresh parsley, chopped for garnishing
Instructions:
- Start by rehydrating the dried porcini mushrooms. Place them in a bowl and cover with hot water. Allow them to soak for about 15-20 minutes until softened. Drain but keep the liquid.
- In a large skillet, heat olive oil over medium heat. Add your chopped onion and garlic, sautéing until translucent. Add Arborio rice to the skillet, stirring to coat the grains with the aromatic oil. Pour in the white wine and cook until it’s mostly absorbed by the rice.
- Begin ladling in your warm vegetable broth gradually, allowing the liquid to be absorbed before adding the next ladle. Stir frequently to develop a creamy consistency.
- Incorporate the rehydrated porcini mushrooms, cremini mushrooms, and parmesan into the risotto. Continue adding broth until the rice is creamy and cooked to al dente.
- Season with salt and black pepper to taste. Serve your risotto hot, garnished with fresh chopped parsley for a burst of color and additional flavor. Add extra parmesan on top if you like.
