tagAlt.Risotto with Dried Porcini Mushrooms

Risotto with Dried Porcini Mushrooms

A great recipe for creamy and perfect risotto, even when mushrooms are not in season!

  • ( Scored 5 on 1 reviews )

Sara:

Mushroom risotto is one of our absolute favorite dishes at home, and this amazing recipe gives us the luxury of making it even when mushrooms are not...

read all reviews...

Firm Arborio rice and mushrooms together, forever. Seriously, what a combination - we know Porcini mushrooms have the power to move the earth and skies, but would you have imagined in a creamy, luscious risotto that this earthy and very humble ingredient could become your new favorite rice dish?

A key step before you even get started on the cooking part is making sure your mushrooms and your rice are the right kind, and that both are pretty good quality items.  Using the correct rice in this case is fundamental, as the wrong kind will result in a mushy dish that will have a consistency not matching the wonders of Italian risottos.

Be on the lookout for Arborio or Carnaroli types - anything else will compromise your end result, meaning you'll be the only one eating it and this friends, this dish is one meant to be shared together around your table.
You need to ooohs and aaaahs from culinary admirers when prepping this classic Risotto recipe. Keeping in mind the relevance of using the right rice, and good quality dried mushrooms, your creamy Risotto recipe is a guarantee on your way to cooking success!

Stay concentrated, keep stirring, and enjoy this Risotto experience in your own kitchen!   If you're curious about Italy's other first course extraordinaire ingredient, Pasta, be sure to check out the Pasta Blog post for a good read!

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Ingredients

for 4 servings

Risotto with Dried Porcini Mushrooms Ingredients

  • Carnaroli Rice (for Risotto) 200 grams
  • Yellow Onion 1
  • Celery (Stalk) 1 cup
  • Carrot 1
  • Dried Porcini Mushrooms 25 grams
  • Parsley (Stem) 0.5 cup
  • Garlic Cloves 1 cup
  • Parmesan cheese (Grated) 30 grams
  • Extra-virgin olive oil 3 table-spoon
  • Butter 15 grams
  • Salt 1 pinch
  • White wine 0.5 cup

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Filippo Bartolotta

Filippo Bartolotta

Passo delle Mule - IGT Terre Siciliane Wine - Duca di Salaparuta Estate

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Preparation

for 4 servings

Step

1

Of 3

Prepare the vegetable broth

In a medium sauce pot, place the whole onion, carrot and celery stalk.  Boil with 2.5 liters of water for a few hours with several pinches of salt to taste.


 

Step

2

Of 3

Prepare the Mushrooms

Place mushrooms in a small glass with tepid water.  Allow to soak for several hours.  


 

Step

3

Of 3

Prepare the Risotto

Dice the parsley, and in a soup pot, heat oil.  Once heated, add diced garlic and parsley.  Allow garlic to brown over low heat, being very careful that garlic does not burn.  If the garlic is too dark, throw away and start over (burnt garlic can ruin the entire taste of a dish).  Drain mushrooms, reserve soaking liquid.  Squeeze out the excess liquid from the mushrooms, and coarsely dice.  Add mushrooms to the garlic and parsley blend.  Allow to cook for several minutes, add reserved mushroom soaking liquid and allow to cook for 7-8 minutes.  

Heat olive oil in a medium sauté pan, and once heated, add rice.  Allow to toast evenly over medium-low heat for about 3 minutes.  Add wine, allow to evaporate.  Add mushroom mixture to the rice, and lightly salt to taste.  Slowly add the prepared vegetable broth, one ladleful at a time.  Keep the heat on medium-low to allow the rice to boil slowly (not a heavy boil).  Keep adding broth until the rice is thoroughly cooked (approximately 20 minutes).  Stir constantly while adding the broth.  

5 minutes before the rice is done cooking, adjust to taste with salt.  Remove from heat, add butter and Parmesan cheese.  Stir gently until the rice shows a creamy, well-blended and uniform consistency.

Serve risotto in a pasta bowl with a dash of olive oil (good quality) on top.


 

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Passo delle Mule - IGT Terre Siciliane Wine - Duca di Salaparuta Estate

0.75l

Passo delle Mule, a luxurious red wine from Duca di Salaparuta Estate in the heart of Sicily

View product

...Great Italian Goddies!

Passo delle Mule - IGT Terre Siciliane Wine - Duca di Salaparuta Estate

0.75l

Passo delle Mule, a luxurious red wine from Duca di Salaparuta Estate in the heart of Sicily

View product

Campomaccione Vermentino Maremma Toscana DOC - Rocca delle Macie

0.75l

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Campomaccione - Morellino of Scansano - Rocca delle Macìe

0.75l

Campomaccione is a wine that is created in the estate of the same name, and is the expression of the Zingarelli family’s desire to explore an area where the winemaking tradition has truly ancient origins.

View product

Passo delle Mule - IGT Terre Siciliane Wine - Duca di Salaparuta Estate

0.75l

Passo delle Mule, a luxurious red wine from Duca di Salaparuta Estate in the heart of Sicily

View product

Campomaccione Vermentino Maremma Toscana DOC - Rocca delle Macie

0.75l

Dry, smooth and pleasantly fresh, this white wine is as delicate as it is exciting.

View product

Campomaccione - Morellino of Scansano - Rocca delle Macìe

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Campomaccione is a wine that is created in the estate of the same name, and is the expression of the Zingarelli family’s desire to explore an area where the winemaking tradition has truly ancient origins.

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Reviews

Sara Monday 11th of January 2021

Creamy mushroom risotto all year round? Yes please!

Mushroom risotto is one of our absolute favorite dishes at home, and this amazing recipe gives us the luxury of making it even when mushrooms are not in season!

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