Porcini Mushroom Risotto
A perfect autumn first course, ideal for colder days. Unlike fresh porcini mushroom dishes with limited seasonality, this one relies on readily available dried mushrooms and their soaking liquid for an intense aroma. Can you smell it through your screen?
Note: Quantity references recipe amount, not product weight.
Ingredients
SERVES 4
- 320g rice for risotto
- 45g Dried Porcini Mushrooms
- 50g Grana Padano DOP
- Extra Virgin Olive Oil to Taste
- 1.5L Vegetable Broth
- 40 g Butter
- Parsley to Taste
- Salt & Pepper to Taste
Method
- Firstly, immerse the dried mushrooms in a bowl with plenty of warm water and leave them to soak for at least 20 minutes. In the meantime add the vegetable broth to a pan and heat up.
- After 20 minutes, drain the mushrooms ( you can use a strainer or gauze to do this) and add the soaking water to the vegetable broth.
- Pour the rice into a saucepan with a drizzle of hot oil, lightly salt and toast for 3-4 minutes over medium-low heat, stirring constantly.
- Start cooking the rice by wetting it with a ladle of broth at a time; wait for the liquid to be absorbed before adding the next.
- Add the mushrooms and continue cooking the rice. When the rice is cooked (it will take about 20 minutes), turn off the heat and stir in the butter.
- Add the grated Grana Padano DOP and mix well to combine everything together, then flavour with a few leaves of parsley.
Your dried mushroom risotto is now ready to be served!
Buon Appetito!
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