Risotto al Chianti with Porcini Mushrooms

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable or chicken broth 4 cups (950ml) vegetable or chicken broth
• 1 cup (240ml) Chianti wine 1 cup (240ml) Chianti wine
• 1 cup (240ml) water 1 cup (240ml) water
• 1 ounce (30g) dried porcini mushrooms 1 ounce (30g) dried porcini mushrooms
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 75g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, soak the dried porcini mushrooms in 1 cup of hot water for 20 minutes. Once rehydrated, drain the mushrooms and chop them into small pieces.
2. 2.
   In a large saucepan, heat the vegetable or chicken broth over medium heat until hot but not boiling. Keep it warm on the stove.
3. 3.
   In a separate large, deep skillet or pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
4. 4.
   Add the Arborio rice to the skillet and stir well to coat each grain with the butter. Toast the rice for a couple of minutes until it becomes slightly translucent around the edges.
5. 5.
   Pour in the Chianti wine and stir continuously until the wine is absorbed by the rice.
6. 6.
   Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed by the rice before adding the next. Continue this process for about 20 minutes or until the rice is cooked al dente.
7. 7.
   Stir in the chopped porcini mushrooms and cook for an additional 2-3 minutes.
8. 8.
   Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. 9.
   Let the risotto rest for a few minutes before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Porcini mushrooms — Make sure to soak the dried porcini mushrooms in hot water for the specified time to rehydrate them properly. The soaking liquid can be strained and used as a flavorful addition to the risotto.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Use a good quality Chianti wine for the best flavor.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Experiment with different types of mushrooms for a variation in flavor and texture.
• Serve the risotto immediately after cooking to enjoy its creamy texture.

Serving advice

Serve the Risotto al Chianti with Porcini Mushrooms in shallow bowls to showcase its vibrant colors. Garnish with a sprinkle of grated Parmesan cheese and a sprig of fresh parsley for an added touch of freshness.

Presentation advice

To elevate the presentation, consider shaping the risotto into a neat mound using a ring mold. Drizzle a swirl of balsamic reduction on the plate for an artistic touch. Serve with a glass of Chianti wine to complement the flavors of the dish.