Recipe by Silvia Baldini— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
| Servings | Prep Time |
| 4 people | 25 minutes |
| Cook Time |
| 35 minutes |
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Recipe by Silvia Baldini— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
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Ingredients
- 2 ounces dried porcini mushrooms
- 1/4 cup olive oil
- 2 tablespoons butter unsalted
- 1 medium white or yellow onion diced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 2 cups clean fresh wild mushrooms, sliced use only the tender part, reserve the stems for stock
- 1 bunch tied herbs— rosemary, bayleaf, thyme, parsley
- 8 cups chicken or vegetable stock
- 4 tablespoons unsalted butter
- 1/2 cup grated parmesan
- fine sea salt and freshly ground black pepper
- 1/2 cup fresh parsley, chopped
Servings: people
Instructions
- Soak dried porcini in 3 cups warm water until rehydrated, at least 20 minutes or until soft. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Heat the chicken stock and mushroom broth to a simmer.
- Heat the oil and the butter in a large saucepan over medium heat; add onion; cook until slightly translucent. Add rice and stir; season with salt and pepper and cook until slightly translucent and lightly toasted. Add wine and stir until almost all the liquid has cooked off. Add the drained porcini and wild mushrooms and the tied herbs. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
- After 15 to 20 minutes, the rice should be close to al dente. Taste and adjust seasoning, remove the herbs, stir in butter, then Parmesan cheese. Remove from heat and let rest for 5 to 7 minutes. Add the chopped parsley and serve with extra Parmesan cheese.
Recipe Notes
Risotto can be made in a pressure cooker or an Instapot. I suggest you follow all the steps from the original recipe but add the stock all at once then close and cook for 5/6 minutes. The timing might need to be adjusted depending from what kind of cooker you use, but with some practice the rice turns out perfectly, and you save a lot of time and effort.
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