Risotto ai Funghi Porcini (Porcini Mushroom Risotto)
Category: First Courses
Servings: 4
This Risotto ai Funghi Porcini recipe takes advantage of the rich and earthy flavors of porcini mushrooms, creating a creamy, satisfying dish that’s perfect for any occasion. The secret to a successful risotto is in the slow, patient cooking process, allowing each grain of rice to absorb the flavors of the broth and mushrooms. With just a few basic ingredients and a bit of technique, you’ll have a delicious, restaurant-quality risotto ready to impress family or guests.
Ingredients & Nutritional Information
| Ingredient | Amount |
|---|---|
| Carnaroli rice | 320g |
| Fresh porcini mushrooms | 400g |
| Vegetable broth | 1 liter |
| Yellow onion | 1 (medium-sized) |
| Garlic | 1 clove |
| Butter | 30g |
| Extra virgin olive oil | 2 tablespoons |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
| Parmesan Reggiano DOP (grated) | 50g |
| Butter | 30g |
| Fresh parsley (for garnish) | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 450 kcal |
| Protein | 9g |
| Fat | 17g |
| Carbohydrates | 58g |
| Fiber | 2g |
| Sugars | 2g |
| Sodium | 650mg |
| Calcium | 150mg |
Instructions
1. Prepare the Mushrooms
To start, clean the porcini mushrooms carefully. If the mushrooms are particularly earthy, you can rinse them under a quick stream of cold water, but be sure to dry them immediately with a clean towel to prevent them from soaking up too much water. Once cleaned, slice the mushrooms into bite-sized pieces.
2. Sauté the Mushrooms
In a large, non-stick pan, heat the extra virgin olive oil over medium-high heat. Add the garlic clove (either whole or slightly crushed) to the pan, letting it infuse the oil for a moment. After 1-2 minutes, increase the heat and add the sliced porcini mushrooms. Stir the mushrooms occasionally, allowing them to sauté for about 10 minutes until they are golden and tender. The goal is to cook the mushrooms over high heat so they don’t release too much liquid. Once they’re beautifully browned, season with salt and pepper, then remove from the heat. Set them aside.
3. Sauté the Onion
While the mushrooms are cooking, peel and finely chop the yellow onion. In a large saucepan or a wide casserole, melt 30g of butter over medium heat. Add the chopped onion to the pan and sauté gently, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This will provide a sweet and aromatic base for your risotto.
4. Toast the Rice
Add the Carnaroli rice to the pan with the softened onions. Stir the rice to coat it evenly in the butter and allow it to toast for about 1-2 minutes. The rice should take on a slightly translucent edge, which is a sign it’s ready to absorb the broth.
5. Cook the Risotto
Now, add a ladle of hot vegetable broth to the rice, stirring continuously. The risotto should simmer gently but not boil aggressively. As the rice absorbs the liquid, keep adding another ladle of broth, stirring regularly. Continue this process until the rice is al dente and has absorbed most of the broth (this should take about 18-20 minutes).
6. Add the Mushrooms
Once the rice is cooked, stir in the sautéed porcini mushrooms. This will infuse the risotto with even more flavor and texture. If the risotto is too thick at this point, you can add a little more broth to achieve a creamy, slightly loose consistency, which is characteristic of a perfect risotto.
7. Finish the Risotto
Once the risotto is cooked to your liking, remove the pan from the heat. Stir in the remaining 30g of butter and the grated Parmesan Reggiano. This will make the risotto extra creamy and flavorful. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serve and Garnish
Spoon the risotto onto serving plates. Garnish with freshly chopped parsley for a pop of color and a fresh herbal flavor. You can also add a little extra grated Parmesan if desired.
Tips for Success
- Use Quality Mushrooms: For the best flavor, use fresh porcini mushrooms. If you can’t find fresh ones, dried porcini mushrooms can be a good substitute; just rehydrate them in warm water before use.
- Consistent Stirring: Stir the risotto frequently to help release the starch from the rice, which will give the dish its signature creamy texture.
- Broth Temperature: Always add hot broth to the rice; adding cold broth will slow down the cooking process and affect the texture of the rice.
- Serving Suggestion: This risotto pairs beautifully with a light, crisp white wine such as a Pinot Grigio or a Chardonnay.
Risotto ai Funghi Porcini is a comforting and luxurious dish that highlights the natural flavors of wild mushrooms, perfectly complemented by creamy rice and a touch of butter. The creamy texture, balanced by the rich, earthy taste of porcini, makes it a wonderful dish to serve for a family dinner, dinner party, or special occasion. Try it today and elevate your cooking game with this classic Italian recipe!
