Appropriate for 4 servings
- 1 tablespoon dried Porcini mushrooms
- 2 tablespoons olive oil
- 1 chopped onion
- 2 finely chopped garlic cloves
- 225 grams of sliced chestnut mushrooms
- 350 grams arborio rice
- 150ml dry white wine
- 1.2 litres hot vegetable stock
- 2 tablespoons chopped fresh parsley
- 25 grams butter
- salt and freshly ground black pepper
- freshly grated parmesan
- Soak the mushrooms in hot water for 10 minutes and then drain them well. Put the olive in a large saucepan and heat it by adding the onion and garlic. Fry over low heat for 2-3 minutes, until they are softened. Add the chestnut mushrooms and fry for another 2-3 minutes, until they become brown.
- Stir in the rice and coat in the oil. Pour the wine in and simmer while stirring, until the liquid has been absorbed. Add some of the stock and continue to stir until the liquid has again been absorbed. Keep on adding the rest of the stock, in the same way, until there is no liquid and the rice is plump and tender.
- Chop the soaked porcini mushrooms and add them along with the parsley, butter, salt and pepper and stir them into the risotto.
- Serve with grated Parmesan.
Porcini mushrooms get their name from the Italian word porcino meaning porcine, a piglet that is. The term porcini refers to different species, however, the one we usually use is the “Boletus Edulis” or as it is also called king bolete. It is widely used in soups, pasta and risotto.
How about we check one of its uses in the Porcini Mushroom Risotto recipe above?