Creamy Porcini Mushroom Risotto

Ingredients

• 300g (10.5 oz) Arborio rice 300g (10.5 oz) Arborio rice
• 30g (1 oz) dried porcini mushrooms 30g (1 oz) dried porcini mushrooms
• 1 liter (4 cups) vegetable or chicken broth 1 liter (4 cups) vegetable or chicken broth
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 60g (2 oz) butter 60g (2 oz) butter
• 120ml (1/2 cup) dry white wine 120ml (1/2 cup) dry white wine
• 60g (2 oz) grated Parmesan cheese 60g (2 oz) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 60g (2g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, soak the dried porcini mushrooms in warm water for 20 minutes. Once rehydrated, drain and chop them into small pieces.
2. 2.
   In a large saucepan, melt half of the butter over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir well, ensuring each grain is coated with butter. Toast the rice for a couple of minutes until it becomes slightly translucent.
4. 4.
   Pour in the white wine and stir until it evaporates.
5. 5.
   Begin adding the vegetable or chicken broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Repeat this process for approximately 20 minutes or until the rice is al dente.
6. 6.
   Stir in the chopped porcini mushrooms and cook for an additional 2-3 minutes.
7. 7.
   Remove the risotto from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
8. 8.
   Cover the saucepan and let the risotto rest for a few minutes to allow the flavors to meld together.
9. 9.
   Serve the Creamy Porcini Mushroom Risotto hot, garnished with fresh parsley.

Treat your ingredients with care...

• Porcini mushrooms — Make sure to rehydrate the dried porcini mushrooms properly by soaking them in warm water. This will ensure they become tender and impart their rich flavor to the risotto.

Tips & Tricks

• Stir the risotto continuously while adding the broth to ensure a creamy consistency.
• Use a good quality dry white wine to enhance the flavors of the risotto.
• For a more intense mushroom flavor, reserve some of the soaking liquid from the porcini mushrooms and add it to the risotto.
• Experiment with different types of mushrooms or a mix of wild mushrooms to add variety to the dish.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping them, coating in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Creamy Porcini Mushroom Risotto as a main course, accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside roasted meats or grilled vegetables.

Presentation advice

Present the Creamy Porcini Mushroom Risotto in individual bowls, garnished with a sprinkle of fresh parsley. The golden color of the risotto, speckled with the chopped porcini mushrooms, will make for an appetizing and visually appealing presentation.