Today’s recipe is a truly autumn dish, a flavourful risotto with dried porcini mushrooms and fresh mushrooms, based on white wine and Grana Padano cheese. The one and only.
Ingredients:
– 200 g arborio rice
– 170 g fresh mushrooms
– 20 g dried porcini mushrooms
– 1/2 onion, finely chopped
– 2 cloves minced garlic
– 1 carrot, chopped
– 80 g butter
– 80 ml white wine
– 35 g grated cheese
– about 600 ml stock (mine was 1/2 water + 1/2 water from mushrooms and 1 stock pot)
– fresh parsley to serve
Here’s how:
1. Start by soaking the dried porcini mushrooms in cold water for a few hours before starting cooking. Alternatively, you can use hot water and soak for a minimum of 1 hour.
2. Peel the onion and carrot. Dice the vegetables. Slice the fresh mushrooms.
3. Melt half the butter in the wok-type pan. Add the onion and garlic and sauté for 4-5 min until softened. Add the sliced fresh mushrooms and simmer for 2-3 min.
4. In the meantime, drain the previously soaked porcini mushrooms from the water. Save it and use as a broth later. Cut the mushrooms into smaller pieces.
5. After the fresh mushrooms have cooked, set them aside and season with salt and pepper. They will be added at the end.
6. To the same pan, add the rice and soaked porcini mushrooms. Stir to make ensure all is well coated with onion and butter.
7. Dissolve one stock pot as per instructions. Mix it with the mushroom broth. Try to keep it hot.
8. Add the wine to the pan and cook until it evaporates. Add the diced carrot. Add 1 ladle spoon of the broth to the pan and cook until it is completely absorbed. Keep adding the broth in small volumes until the rice is cooked, which usually takes about 20 min. Remove from heat.
9. Chop the herbs and add to the pan. Add the previously set aside mushrooms and the second half of the butter. Add grated cheese and mix well. Serve immediately with additional portion of cheese if preferred. Enjoy!