Italian 35 min

Risotto ai Funghi Porcini

Name: Risotto ai Funghi Porcini
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1½ cups Arborio or Carnaroli rice; 1 oz dried porcini mushrooms; 2 cups cremini mushrooms, thinly sliced; 5 cups warm chicken or vegetable broth; 1 cup dry white wine; 1 shallot, finely minced; 2 cloves garlic, minced; 3 tablespoons unsalted butter, divided; 2 tablespoons olive oil; 2 oz Parmigiano Reggiano, finely grated; 2 tablespoons fresh thyme leaves; Salt and black pepper to taste

vegetariancomfort-food

Ingredientsfor 2

480

Cal

14g

Protein

68g

Carbs

16g

Fat

11½ cups Arborio or Carnaroli rice
21 oz dried porcini mushrooms
32 cups cremini mushrooms, thinly sliced
45 cups warm chicken or vegetable broth
51 cup dry white wine
61 shallot, finely minced
72 cloves garlic, minced
83 tablespoons unsalted butter, divided
92 tablespoons olive oil
102 oz Parmigiano Reggiano, finely grated
112 tablespoons fresh thyme leaves
12Salt and black pepper to taste

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Instructions

1
Soak dried porcini in 1 cup hot water for 20 minutes. Lift out the rehydrated mushrooms and chop finely. Strain the soaking liquid through a coffee filter to remove grit and add to the warm broth.
2
Heat 1 tablespoon butter and olive oil in a wide, heavy saucepan over medium heat. Cook shallot until translucent, 3 minutes. Add garlic and cook 1 minute. Add both fresh cremini and rehydrated porcini mushrooms with a pinch of salt and cook until golden and any moisture evaporates, 8 minutes.
3
Add the dry rice and toast, stirring constantly, for 2 minutes until the edges of the grains turn translucent. Add wine and stir until completely absorbed.
4
Add the warm mushroom-infused broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes 18–20 minutes. The rice is done when it's al dente in the center and the risotto flows slowly like lava when you tilt the pan.
5
Remove from heat. Add remaining butter and all the Parmigiano and beat vigorously to create a creamy, emulsified finish — this technique is called mantecatura. Season with salt, pepper, and thyme. Serve in warmed bowls immediately.