Description
A creamy and earthy Porcini Mushroom Risotto, perfect for a romantic Valentine’s Day dinner.
Ingredients
Scale
- 2 ounces (57 g) dried porcini mushrooms, rinsed and soaked
- 2 cups (480 ml) water, for soaking mushrooms
- 3 cups (720 ml) beef broth (can substitute vegetable broth for vegetarian version)
- 2 large shallots, finely chopped
- 2 cups (400 g) Arborio rice
- 1/2 cup (120 ml) dry white wine
- 3 tablespoons (42 g) unsalted butter, cold
- 1 cup (100 g) grated Parmigiano-Reggiano cheese, plus extra to taste
- Salt and pepper, to taste
- Olive oil (amount as needed for sautéing)
Instructions
- Step 1: Rinse dried porcini mushrooms thoroughly under cold water to remove any grit. Place mushrooms in a bowl and cover with 2 cups (480 ml) of warm water to rehydrate. Gently press mushrooms so they are submerged. Let soak for 1 hour or until soft.
- Step 2: Remove mushrooms from soaking liquid. Squeeze them gently to remove excess water and transfer to a chopping board. Roughly chop the mushrooms into smaller pieces and set aside. Place a fine mesh strainer lined with paper towels over a saucepan. Pour the soaking liquid through, allowing it to drain through the strainer. Discard the paper towels and keep the strained liquid.
- Step 3: Add 3 cups (720 ml) beef broth to the reserved mushroom soaking liquid in the saucepan. Bring to a boil over medium heat. Then reduce heat to low and keep simmering until ready to use. Keep broth warm throughout cooking.
- Step 4: Heat olive oil in a large skillet over medium heat. Add finely chopped shallots and sauté for about 2 minutes or until translucent and fragrant.
- Step 5: Add Arborio rice to the skillet with shallots, stirring constantly for approximately 1 minute, until the rice is well coated with oil and turns slightly opaque.
- Step 6: Pour in 1/2 cup (120 ml) dry white wine. Stir continually until the wine has almost completely evaporated, and the mixture sounds less sloshy and more cohesive.
- Step 7: Begin adding warm broth one ladle at a time to the rice mixture, stirring constantly. Wait until the rice has absorbed almost all the liquid before adding the next ladle. Repeat this process for approximately 20–25 minutes until rice is cooked al dente. You might not use all the broth. Visual cue for al dente is tender rice with a slight bite in the center.
- Step 8: Once rice is al dente, add a little more liquid if needed to keep risotto moist. Remove skillet from heat. Add 3 tablespoons (42 g) cold unsalted butter and 1 cup (100 g) grated Parmigiano-Reggiano cheese. Mix vigorously but gently to combine, being careful not to break the grains or mushrooms. The risotto should have a creamy and slightly runny texture.
- Step 9: Season with salt and pepper to taste. Serve immediately to maintain creamy texture, garnished with fresh parsley if desired.
Notes
- Room Temperature: Store risotto in an airtight container for up to 2 days, keeping it out of direct heat or sunlight.
- Refrigeration: Refrigerate in an airtight container for up to 4 days. Reheat gently on low heat, adding broth if needed to loosen texture.
- Freezing: Freeze in a freezer-safe container or wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator.
- Use warm water when soaking dried porcini mushrooms if they remain tough after 1 hour with cold water; soaking for 20 minutes in warm water is effective.
- Add broth gradually one ladle at a time, stirring regularly to achieve a smooth and creamy risotto. Stop adding broth when rice is al dente, approximately 20–25 minutes.
- If risotto becomes too thick, add an extra ladle of warm broth before removing from stove and mixing in cheese and butter.
- When mixing butter and Parmesan into risotto, stir carefully yet thoroughly to avoid breaking rice grains.
- For deeper flavor, use beef broth rather than water for soaking mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided