Porcini risotto


by: Stacia

You can do this with other fresh wild mushrooms if you can’t find any porcini — but you will still need the dried ones to give the risotto its depth flavor. If you want to make the risotto look especially beautiful, you can keep some of the sautéed porcini aside and use them as a garnish at the end.


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serves: 4

8 slivers of dried porcini (ceps , coarsely chopped)

1/2 pound fresh porcini

5 tablespoons butter

2 cloves garlic (finely chopped)

2/3 cup dry white wine

10 cups good chicken stock (or vegetable stock)

1 onion (chopped very very fine)

2 cups vialone nano rice

2 tablespoons chopped parsley

salt and pepper

For the mantecatura:

5 tablespoons cold butter (cut into small cubes)

1 cup finely grated Parmesan

Nutrition Facts
Porcini risotto

Servings Per Recipe: 4

Amount per Serving

Calories: 755

  • Total Fat: 44.4 g
  •     Saturated Fat: 24.8 g
  •     Trans Fat: 1.2 g
  • Cholesterol: 116.9 mg
  • Sodium: 1591.9 mg
  • Total Carbs: 53.1 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 13.9 g
  • Protein: 33.7 g

how is this calculated?

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1.  Soak the dried porcini in a bowl of water for a couple of hours until soft. During this time, any grit will have sunk to the bottom of the bowl. Gently lift the porcini out of the water and squeeze them, as the water will be quite pungent, so you don't want it to go into the risotto. Some people do like to add this to the risotto, hut I find it too hitter.

2.  Prepare the fresh porcini and slice them lengthwise.

3.  Heat 2 tablespoons of the butter in a saute pan over a low heat, add the garlic and cook until soft but not colored (it needs to be soft, or the finished risotto will have pieces of uncooked garlic that will be difficult to digest). Add the sliced fresh porcini with 2 tablespoons of the wine, keeping the heat low, and toss around for about a minute, making sure you "stew" rather than fry the mushrooms, so that they almost "melt" into the risotto and give it its characteristic brownish color. Season, cover with a lid and set aside while you make the risotto.

4.  Bring our stock to a boil close to where you are going to make your risotto, then turn down the heat to a bare simmer.

5.  Melt the rest of the butter in a heavy—bottomed pan and add the onion. Cook gently until soft but not colored (about 5 minutes).

6.  Add the dried porcini, then the rice and stir to coat in the butter and "toast" the grains. Make sure all the grains are warm, add tho remaining wine and lot it evaporate completely so the onion and rice are dry.

7.  Start to add the stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost evaporated, add the next ladleful. Carry on cooking for about 15 to 17 minutes, adding stock continuously as above. Remember, you don't want the risotto to be soupy when you add the butter and Parmesan at the end, or it will become sloppy. The risotto is ready when the grains are soft but still al dente.

8.  Turn down the heat and add the reserved fresh porcini and the chopped parsley. Allow the risotto to rest for a minute; then, for the mantecatura, with a wooden spoon, vigorously heat in the cold hutter cubes and finally the Parmesan — making sure you shake the pan energetically at the same time as you beat. Season to taste and serve.

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