Porcini Risotto
Did you know that risotto is a Northern Italy specialty always served as a first course? Making risotto requires a uniquely Northern Italian technique of frying rice and onions in butter and olive oil, and slowly adding hot broth, with the important final step to ”mantecare” (Italian for beat together) the butter and cheese during the final minutes of cooking! This hearty & creamy dish will be a new favourite!
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Note: If you want to make a seafood risotto, refrain from adding cheese! I cannot stress this enough, NEVER add cheese to a seafood risotto or seafood pasta dish!
Visit Berchicci Store to get your porcini
Porcini Risotto
Ingredients
- extra virgin olive oil
- 1 garlic cloves, minced
- 1/2 lbs porcini mushrooms, chopped
- 1/2 cup white wine (optional)
- salt and pepper to taste
- 3 cups chicken broth (preferably homemade)
- 2 tbsp +1 tbsp butter
- 1 small onion, chopped
- 1 cup Arborio rice (only use Arborio, Carnaroli, Vialone Nano or Maratelli rice for risotto)
- handful of fresh parsley, chopped
- 1/3 cup parmesan, grated
Instructions
- In a medium size frying pan, drizzle olive oil and fry garlic on medium heat for a few min until oil is fragrant.
- Add the porcini and fry for 8-10 min. Set aside.
- In a medium sauce pan, heat the chicken broth. Keep warm.
- In your Dutch oven on medium heat, melt 2 tbsp butter and 2-3 tbsp olive oil. Add the onion and dry rice and stir fry for a few min. Add the white wine and stir until wine is reduced.
- With a ladle, add 1 scoop of warm chicken broth to the rice and slowly stir until absorbed.
- Keep adding broth one scoop at a time and stir until broth is absorbed. Whole process should take about 18 min.Tip: if you run out of broth during the final min of cooking and risotto is still too dry, add a bit of water
- When the rice becomes rich and creamy and is al dente, throw in the porcini, cheese, parsley and 1 tbsp butter, mix until it becomes a gorgeous risotto. Taste for salt and enjoy at once
Notes
Visit @magasin_berchicci to get porcini
