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Adapted from the Wikibooks Cookbook: Risotto ai Funghi
- +11 ingredients
- +11 steps
Ingredients
- Added: 50 g dried porcini mushrooms, or 200 g fresh
- Added: 200 ml warm water, for soaking
- Added: 800 ml vegetable stock
- Added: 25 g salted butter, divided
- Added: 1 small white onion, finely chopped
- Added: 1 large clove garlic, minced
- Added: 250 g risotto rice, arborio or carnaroli
- Added: 150 ml dry white wine
- Added: 1 small bunch flat-leaf parsley, chopped
- Added: 100 g Parmigiano-Reggiano, freshly grated (or a vegetarian hard cheese)
- Added: Salt and black pepper, to taste
Method
Added step 1:
Soak the dried porcini in the warm water for at least 20 minutes. (Fresh porcini need no soaking; just clean and slice them.)
20 minAdded step 2:
Bring the stock to a gentle simmer in a saucepan and keep it hot.
5 minAdded step 3:
Finely chop the onion, mince the garlic and chop the parsley.
5 minAdded step 4:
Melt half the butter in a medium saucepan over medium heat and sweat the onion and garlic until translucent. Don't let them brown.
6 minAdded step 5:
Add the rice and stir until every grain is coated in butter, about 30 seconds.
1 minAdded step 6:
Pour in the wine and let it bubble away.
2 minAdded step 7:
Add the hot stock a ladle at a time, stirring every couple of minutes and adding more before the rice dries out.
5 minAdded step 8:
Lift the porcini out of their water and chop half finely and the rest roughly. Pour off the soaking liquid, leaving the grit at the bottom behind.
3 minAdded step 9:
Add the mushrooms and their liquid to the rice. Keep adding stock and stirring until the rice is al dente and loose enough to spread on a plate; start tasting after 15 minutes.
15 minAdded step 10:
Off the heat, stir in the parsley, the rest of the butter and about 2 tbsp of the cheese. Season to taste.
2 minAdded step 11:
Leave to stand for 2 minutes, then serve with the remaining cheese.
2 min