Porcini Mushroom Risotto

🛒 Ingredients

• 320 g Carnaroli Rice (or Arborio)
• 300 g Funghi Porcini Sliced Frozen
• 1.2 liters Hot vegetable broth
• 1 small Shallot (or small white onion)
• 80 ml Dry white wine
• 50 g Cold butter
• 60 g Grated Parmigiano Reggiano
• 3 tablespoons Extra virgin olive oil
• 1 tablespoon Fresh chopped parsley
• q.b. Fine salt
• q.b. Freshly ground black pepper

👨‍🍳 Procedure

1. Step 1: Prepare the vegetable broth and keep it warm over low heat in a separate pot.
2. Step 2: In a heavy-bottomed saucepan (or risotto pan), sauté the finely chopped shallot with extra virgin olive oil over low heat until transparent and soft (about 5 minutes), without letting it brown.
3. Step 3: Add the frozen sliced porcini mushrooms directly to the saucepan with the shallot. Cook them over medium heat, stirring occasionally, until they have released their water and it has almost completely evaporated (about 8-10 minutes). They should be soft and slightly golden, releasing their aroma.
4. Step 4: Add the rice to the saucepan and toast it for 2-3 minutes over medium-high heat, stirring continuously with a wooden spoon. The rice should become translucent at the edges but remain opaque in the center.
5. Step 5: Deglaze with white wine, raise the heat and let the alcohol evaporate completely, stirring for about 1 minute.
6. Step 6: Begin adding the hot broth one ladleful at a time. Each time, wait until the broth is almost completely absorbed by the rice before adding another ladleful. Stir frequently and gently to encourage the release of starch from the rice, which will contribute to its creaminess. Continue for about 15-18 minutes, tasting the rice to check for doneness: it should be al dente, with a slight resistant core.
7. Step 7: When the rice is almost ready, but still slightly brothy and with the desired consistency, remove the saucepan from the heat. The risotto should be neither too dry nor too liquid.
8. Step 8: Add the cold butter cut into small pieces and the grated Parmigiano Reggiano. Stir vigorously (mantecare) for one minute, cover with a lid, and let rest for 2 minutes. This step is essential for creaminess and the blend of flavors.
9. Step 9: Adjust salt and pepper to taste, then stir in the fresh chopped parsley. Serve the risotto immediately, piping hot and creamy.

💡 Chef's Tips

• Always use homemade (or very good quality) vegetable broth and keep it very hot: adding cold broth would stop the rice from cooking.
• Do not overcook the mushrooms initially: they should release their moisture and concentrate their flavor, but they should not burn.
• The final mantecatura with cold butter and Parmigiano is crucial for the risotto's creaminess (all'onda, meaning 'wavy' or flowing). Do not skip this step!
• Risotto should be served immediately when ready; it does not hold well and quickly loses its ideal consistency.