Porcini Mushroom Risotto

 
Rafael Sanches avatar
Rafael SanchesPublished on 9/24/2017

We went to Italy, in July, we brought dry porcini mushrooms. It's great because all the ingredients were in our storage so when a visit came home we didn't need to go to the market.

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What you will need

1 pound arborio rice

40 grams dried porcini mushrooms (package)

chicken broth

1/3 onion

100 grams parmesan cheese

1 tbsp butter

How to cook

1

Fry onions and rice

Cut the onions in thin cubes. Fry onions and then add rice to fry a bit.
Cut the onions in thin cubes. Fry onions and then add rice to fry a bit.

Cut the onions in thin cubes. Fry onions and then add rice to fry a bit.

2

Rehydrate mushrooms

This is the rice and mushrooms from Italy that I used. You can buy them on Amazon and it makes a lot of difference. Just add the dried mushrooms to water so they will grow back.
This is the rice and mushrooms from Italy that I used. You can buy them on Amazon and it makes a lot of difference. Just add the dried mushrooms to water so they will grow back.

This is the rice and mushrooms from Italy that I used. You can buy them on Amazon and it makes a lot of difference. Just add the dried mushrooms to water so they will grow back.

3

Apply risotto technique

Follow the risotto technique. Keep adding a bit of broth and mixing until the broth dries.

4

Add mushrooms

Add the rehydrated mushrooms.

5

Add parmesan cheese

Constantly stir and at the end I prefer to stop the fire when it's super "aldente" (harder rice) so I put some parmesan cheese and close the lid and wait for it to lower the temperature and arrive to the right consistency, so it's not too hard.

6

Serve

Serve with parmesan cheese on top and a thin amount of the best olive oil you can find.

Serve with parmesan cheese on top and a thin amount of the best olive oil you can find.