"Risotto with dried Porcini Mushrooms" recipe

“Risotto with dried Porcini Mushrooms” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Total Cost: UK/£ 6,86*

Cost/portion: UK/£ 1,71*

Utensils you will need

Two bowls
One chef knife
One paring knife
Two frying pans
One pestle and mortar
One zester
One chopping board
One spoon
One spatula
Cooking string
One thin mesh sieve
One muslin cloth (optional)
One 6-8lt saucepan
One 4lt saucepan
One ladle
Cooking strings
One kitchen towel

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Water - 700ml

  • Dried Porcini Mushrooms - 35gr

  • Vegetable stock - 1,5 to 2lt (see recipe here)

  • Black pepper corns - 3gr

  • Thyme - a small bunch

  • Sage - a small bunch

  • Parsley sprigs - 15gr

  • Shallots - 60gr

  • Parmigiano cheese - 60gr

  • Salt - 3gr [part 1 of 3]

  • Butter - 30gr [part 1 of 3]

  • Butter - 20gr [part 2 of 3]

  • Salt - 3gr [part 2 of 3]

  • "Suited garlic”cloves - 3

  • Rice (carnaroli)*- 320gr

  • you can also use other types of rice like arborio or vialone nano
  • Dry white wine - 70ml

  • Salt - 2gr [part 2 of 3] if needed

  • Butter - 20gr [part 3 of 3]

Instructions

  • 1.
    Soaking the porcini mushrooms and putting the stock to boil

    • Water - 700ml
    • Dried Porcini Mushrooms - 35gr
    • Vegetable stock - 1,5 to 2lt (see recipe here)
    • Black pepper corns - 3gr
    • Thyme - a small bunch
    • Sage - a small bunch
    • Parsley sprigs - 15gr
    • Shallots - 60gr
    • Parmigiano cheese - 60gr

      Warm up the 700ml of water (it doesn’t need to boil). Meanwhile, rinse the mushrooms under running water to eliminate the dust and most of the sand. Then put them into a bowl and pour the hot water on them. Let them soak for 30-45 minutes or until soften completely (step 1 - pic. A).
      Put the stock to boil into a small saucepan (step 1 - pic. B).
      Finely crush the the black pepper corn with pestle and mortar. Set aside (step 1 - pic. C).
      Thoroughly wash the parsley under running water and dry it gently with a kitchen towel. Then, separate its stalks from the leaves. Using some cooking string, make one bouquet garni with the thyme and sage and two with the parsley stalks. Set aside (step 1 - pic. D).
      With a paring knife, cut off the shallots’ top ends and clean their roots. Peel off their tunics and halve them. Then, chop them into a fine brunoise and set aside (step 1 - pic. E).
      With a grater or a zester, finely grate the Parmigiano cheese and set aside (step 1 - pic. F).
      After about 30 minutes, pick up the mushrooms from the bowl (so the dirst will remain on the bottom) and put them on the chopping board. Place a thin mesh sieve another bowl and put a muslin cloth on it. Then, filter the mushrooms’ water through and keep it aside (step 1 - pic. G).

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the routs, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 2.
    Sweating the shallots and frying the porcini mushrooms

    • The shallot brunoise
    • Butter - 30gr [part 1 of 3]
    • One parsley stalks’ bunch
    • Salt - 3gr [part 1 of 3]
    • The soften mushrooms
    • Butter - 20gr [part 2 of 3]
    • One parsley stalks’ bunch
    • Suited Garlic - 3
    • Salt - 3gr [part 2 of 3]
    • One parsley stalks’ bunch
    • The thyme and sage bunch
    • Vegetable stock - 1 or 2 ladles

      Put the a large saucepan on a medium heat with the 30gr of butter and one parsley bunch. Let the butter melt gently, then add the shallots and let them sweat for about 10 minutes. They must not brown. Season them with salt (step 2 - pic. A).
      Put the frying pan over a medium-high heat with 20gr of butter, the parsley stalk, the thyme and sage, 3 unpeeled garlic cloves (step 2 - pic. B).
      While the butter melts and get flavoured, chop the mushrooms quite finely with a chef knife (step 2 - pic. C).
      Put the mushrooms into the frying pan and season with salt. Add half a ladle of vegetable stock and let the juices reduce (step 2 - pic. D).
      Always keep an eye on both the shallots and the mushrooms while you toast the rice adding some vegetable stock if needed.

  • 3.
    Toasting the rice and adding it to to the shallots’ base

    • Rice (carnaroli)*- 320gr
    • Dry white wine - 70ml
    • The soften shallots in the saucepan

      While the mushrooms and the shallots are frying gently, start toasting the rice.
      Toasting the rice is absolutely essential for a good and appropriate final result. If its grain would not be going through this process, instead of a risotto, you would be serving a mushy sticky soup. The exposure of each single rice grain to direct heat will seal its pores. During the cooking, the starches will be held back inside the grains which will be maintained whole. This dry method is the more appropriate for this kind of risotto: since the main flavouring ingredient contains a lot of liquid, it would not be able to seal the grains. But rice can also be toasted in a fat with the a frying flavouring base.
      Spread the rice evenly into the nonstick frying pan and put it on medium-high heat. Keep stirring and tossing the rice so that all its grains will gradually gain a distinctive pearl-white colour in the centre and slightly translucent edges. When ready, the grains will start resisting the stirring lightly and they will make a tingling noise hitting the pan’s sides (step 3 - pic. A).
      Now, add the wine all at once and stir so it wets the rice evenly (step 5 - pic. A). Keep stirring while the wine reduces, but do not let it dry completely. Since the rice must keep it’s white colour during all this toasting process, consider to reduce the heat under the pan (step 2 - pic. B).
      Immediately add the rice to the saucepan with the shallots and stir evenly (step 3 - pic. C).

  • 4.
    Cooking the rice and adding the fried mushrooms

    • Vegetable stock
    • The rice and shallots in the saucepan
    • The mushrooms
    • The crushed black pepper
    • The flavoured water of mushrooms

      Immediately add enough stock to slightly cover the rice, stir constantly and keep the heat on a medium power (step 4 - pic. A).
      Season the mushrooms with black pepper and add them to the rice as soon as the stock has been almost completely absorbed (step 4 - pic. B).
      Stir evenly for a minute and let the rice absorb the rest of the stock (step 4 - pic. C).
      Now start adding the stock ladle by ladle and let it reduce before adding more liquid. As an optional, you can add a small ladle of the mushrooms’ water to strengthen the flavours (step 4 - pic. D).
      Keep adding liquids a few at a time until the rice is completely cooked but still “al dente”: cutting in half a grain it will still feel firm but there will not be any white uncooked material in the centre. In the last couple of minutes, set the heat to a high power and keep stirring continuously.

  • 5.
    Binding the risotto with butter, parsley and Parmigiano cheese

    • The risotto
    • Parsley leaves
    • Salt - 2gr [part 2 of 3] if needed
    • Butter - 20gr [part 3 of 3]
    • Black pepper (if needed)
    • Salt - 2gr [part 3 of 3] if needed
    • The grated Parmigiano cheese

      Move the rice away from the heat. Take out the garlic cloves and the herbs. Let it rest for no more than two minutes: the ration should be one minute very kilo of risotto (not of uncooked rice) (step 5 - pic. A).
      Quickly mince the parsley leaves with a chef knife. Parsley should be minced always at the last minutes in order to maintain its fresh and herbaceous flavour (step 5 - pic. B).
      Add the butter and the parsley to the rice and let the butter get soften by the heat. If needed, sprinkle now some salt and some extra black pepper (step 5 - pic. C).
      Stir evenly, allowing the fat emulsifying with the starch. Use the spoon or the spatula to bring the rice from the outside to the centre in large circular movements, collecting it from the bottom and moving it to the top. Then, add the cheese and stir again (step 5 - pic. D).
      The mixture will gain consistency becoming creamy and billowy or “all’onda” as we call it in Italian: now it is a risotto! (step 5 - pic. E)
      Let it rest for two minutes before serving.

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Instructions

  • 1.
    Soaking the porcini mushrooms and putting the stock to boil

    • Water - 700ml
    • Dried Porcini Mushrooms - 35gr
    • Vegetable stock - 1,5 to 2lt (see recipe here)
    • Black pepper corns - 3gr
    • Thyme - a small bunch
    • Sage - a small bunch
    • Parsley sprigs - 15gr
    • Shallots - 60gr
    • Parmigiano cheese - 60gr

      Warm up the 700ml of water (it doesn’t need to boil). Meanwhile, rinse the mushrooms under running water to eliminate the dust and most of the sand. Then put them into a bowl and pour the hot water on them. Let them soak for 30-45 minutes or until soften completely (step 1 - pic. A).
      Put the stock to boil into a small saucepan (step 1 - pic. B).
      Finely crush the the black pepper corn with pestle and mortar. Set aside (step 1 - pic. C).
      Thoroughly wash the parsley under running water and dry it gently with a kitchen towel. Then, separate its stalks from the leaves. Using some cooking string, make one bouquet garni with the thyme and sage and two with the parsley stalks. Set aside (step 1 - pic. D).
      With a paring knife, cut off the shallots’ top ends and clean their roots. Peel off their tunics and halve them. Then, chop them into a fine brunoise and set aside (step 1 - pic. E).
      With a grater or a zester, finely grate the Parmigiano cheese and set aside (step 1 - pic. F).
      After about 30 minutes, pick up the mushrooms from the bowl (so the dirst will remain on the bottom) and put them on the chopping board. Place a thin mesh sieve another bowl and put a muslin cloth on it. Then, filter the mushrooms’ water through and keep it aside (step 1 - pic. G).

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the routs, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 2.
    Sweating the shallots and frying the porcini mushrooms

    • The shallot brunoise
    • Butter - 30gr [part 1 of 3]
    • One parsley stalks’ bunch
    • Salt - 3gr [part 1 of 3]
    • The soften mushrooms
    • Butter - 20gr [part 2 of 3]
    • One parsley stalks’ bunch
    • Suited Garlic - 3
    • Salt - 3gr [part 2 of 3]
    • One parsley stalks’ bunch
    • The thyme and sage bunch
    • Vegetable stock - 1 or 2 ladles

      Put the a large saucepan on a medium heat with the 30gr of butter and one parsley bunch. Let the butter melt gently, then add the shallots and let them sweat for about 10 minutes. They must not brown. Season them with salt (step 2 - pic. A).
      Put the frying pan over a medium-high heat with 20gr of butter, the parsley stalk, the thyme and sage, 3 unpeeled garlic cloves (step 2 - pic. B).
      While the butter melts and get flavoured, chop the mushrooms quite finely with a chef knife (step 2 - pic. C).
      Put the mushrooms into the frying pan and season with salt. Add half a ladle of vegetable stock and let the juices reduce (step 2 - pic. D).
      Always keep an eye on both the shallots and the mushrooms while you toast the rice adding some vegetable stock if needed.

  • 3.
    Toasting the rice and adding it to to the shallots’ base

    • Rice (carnaroli)*- 320gr
    • Dry white wine - 70ml
    • The soften shallots in the saucepan

      While the mushrooms and the shallots are frying gently, start toasting the rice.
      Toasting the rice is absolutely essential for a good and appropriate final result. If its grain would not be going through this process, instead of a risotto, you would be serving a mushy sticky soup. The exposure of each single rice grain to direct heat will seal its pores. During the cooking, the starches will be held back inside the grains which will be maintained whole. This dry method is the more appropriate for this kind of risotto: since the main flavouring ingredient contains a lot of liquid, it would not be able to seal the grains. But rice can also be toasted in a fat with the a frying flavouring base.
      Spread the rice evenly into the nonstick frying pan and put it on medium-high heat. Keep stirring and tossing the rice so that all its grains will gradually gain a distinctive pearl-white colour in the centre and slightly translucent edges. When ready, the grains will start resisting the stirring lightly and they will make a tingling noise hitting the pan’s sides (step 3 - pic. A).
      Now, add the wine all at once and stir so it wets the rice evenly (step 5 - pic. A). Keep stirring while the wine reduces, but do not let it dry completely. Since the rice must keep it’s white colour during all this toasting process, consider to reduce the heat under the pan (step 2 - pic. B).
      Immediately add the rice to the saucepan with the shallots and stir evenly (step 3 - pic. C).

  • 4.
    Cooking the rice and adding the fried mushrooms

    • Vegetable stock
    • The rice and shallots in the saucepan
    • The mushrooms
    • The crushed black pepper
    • The flavoured water of mushrooms

      Immediately add enough stock to slightly cover the rice, stir constantly and keep the heat on a medium power (step 4 - pic. A).
      Season the mushrooms with black pepper and add them to the rice as soon as the stock has been almost completely absorbed (step 4 - pic. B).
      Stir evenly for a minute and let the rice absorb the rest of the stock (step 4 - pic. C).
      Now start adding the stock ladle by ladle and let it reduce before adding more liquid. As an optional, you can add a small ladle of the mushrooms’ water to strengthen the flavours (step 4 - pic. D).
      Keep adding liquids a few at a time until the rice is completely cooked but still “al dente”: cutting in half a grain it will still feel firm but there will not be any white uncooked material in the centre. In the last couple of minutes, set the heat to a high power and keep stirring continuously.

  • 5.
    Binding the risotto with butter, parsley and Parmigiano cheese

    • The risotto
    • Parsley leaves
    • Salt - 2gr [part 2 of 3] if needed
    • Butter - 20gr [part 3 of 3]
    • Black pepper (if needed)
    • Salt - 2gr [part 3 of 3] if needed
    • The grated Parmigiano cheese

      Move the rice away from the heat. Take out the garlic cloves and the herbs. Let it rest for no more than two minutes: the ration should be one minute very kilo of risotto (not of uncooked rice) (step 5 - pic. A).
      Quickly mince the parsley leaves with a chef knife. Parsley should be minced always at the last minutes in order to maintain its fresh and herbaceous flavour (step 5 - pic. B).
      Add the butter and the parsley to the rice and let the butter get soften by the heat. If needed, sprinkle now some salt and some extra black pepper (step 5 - pic. C).
      Stir evenly, allowing the fat emulsifying with the starch. Use the spoon or the spatula to bring the rice from the outside to the centre in large circular movements, collecting it from the bottom and moving it to the top. Then, add the cheese and stir again (step 5 - pic. D).
      The mixture will gain consistency becoming creamy and billowy or “all’onda” as we call it in Italian: now it is a risotto! (step 5 - pic. E)
      Let it rest for two minutes before serving.

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"Risotto with dried Porcini Mushrooms" recipe
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