Porcini risotto with Carnaroli rice
Annen Italialainen keittiö / Olivo
4 servings
35 minutes
25 minutes
520
Italian / Piedmont
Main course
Risotto is a cornerstone of northern Italian cooking. Good rice, hot stock and unhurried stirring give a texture that is soft but never heavy.
For an autumn dinner, when you want a warming yet refined main course.
The creaminess of porcini risotto comes from Carnaroli rice, careful cooking and the final mantecatura. Dried porcini give the risotto a deep, earthy mushroom flavour, and Parmigiano Reggiano rounds off the texture.
Ainekset
- 400 ml risotto rice, such as Carnaroli or Arborio
- 1 litre vegetable stock
- 2 tbsp olive oil
- 400 g porcini mushrooms
- 200 ml grated Parmesan
- 1 onion
- 2–3 garlic cloves
- 200 ml dry white wine
- 2 tbsp lemon juice
- A knob of butter
- Black pepper
- Salt
Valmistusohje
Soak the porcini
Cover the dried porcini with lukewarm water and leave them to soak for at least 30 minutes or so. Lift the mushrooms out of the water. Keep the soaking water and strain it carefully.
Heat the stock
Heat the vegetable stock and keep it hot throughout the time you are making the risotto. You can use the carefully strained mushroom soaking water as part of the stock.
Soften the onion
Finely chop the onion. Sauté it gently in olive oil until it turns translucent.
Toast the rice
Add the Carnaroli rice and toast it for a couple of minutes.
Add the white wine
Pour in the white wine and let it evaporate before adding the stock.
Cook the risotto
Add the hot stock gradually, about a ladleful at a time. Add the next ladleful once the previous one has almost been absorbed. Carry on until the rice is nearly cooked but the grains still have some bite.
Add the porcini
Add the soaked porcini towards the end of cooking so that their texture doesn't disappear completely into the risotto.
Do the mantecatura
Once the rice is cooked, take the pan off the heat. Add cold butter and finely grated Parmigiano Reggiano. Stir vigorously until the risotto is glossy and smooth.
Finish
Taste and add salt if needed. Finish with parsley and black pepper. Serve straight away.
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