Risotto with Porcini Mushrooms
|Vegetable broth||2 Pint|
|Yellow onion||1 Small, chopped finely|
|Garlic||1 Clove (5 gm), chopped finely|
|Carnaroli rice||320 Gram|
|Parmesan cheese||50 Gram, grated|
|Extra virgin olive oil||2 Tablespoon|
|Porcini||400 Gram, slice|
|Parsley||1 Bunch (100 gm), chopped finely|
|Salt and pepper||To Taste|
1. Start by cleaning the mushrooms; scrape away any dirt with a knife or any brown spots, discard the worm tunnels if any, quickly under cold running water and pat them dry.
2. Cut into ½ inch thick slices, to keep from breaking while cooking, and serve the risotto with the mushrooms still in shape.
3. Heat a pan with oil and sauté the garlic on a low flame for a couple of minutes without browning them.
4. Add the porcini mushrooms. At this point, you can raise the heat, since the mushrooms must cook on a high flame, never on a low flame, so they stay crispy; cook for 10 minutes,
5. Season with salt and pepper at half cooking time.
6. When the mushrooms are cooked, add the chopped parsley.
7. Once the mushrooms are ready, remove from the heat and keep aside. In a non-stick pan, melt 2/3 of the butter; add the chopped onion and sauté on a very low flame until soft, for at least 10-15 minutes: it should cook without browning.
8. Add the rice, let it toast for a couple of minutes, stirring constantly then finish cooking, adding the vegetable broth one ladle at a time.
9. About 5 minutes before the rice finishes cooking, add the porcini mushrooms. Blend well.
10. Add the remaining butter and the grated parmesan cheese.
11. Serve the delicious Risotto with Porcini Mushrooms hot.
When buying the porcini mushrooms, look out for 2 things: first, check for holes in the stems, since there may be worms inside; second, turn the mushroom over to see if the sponge under the cap is white in colour, if it's green or brown, it means that it's already too old.
You can use dried mushroom if fresh ones are not available, ensure the ratio for the dried mushrooms is about 1/3 or 1/2 oz (10-15 g) to 3,5 oz (100 g) of fresh mushrooms; they must be soaked, or lightly boiled, in hot water. You can use the soaking water, that is very tasty, to cook the rice. Just remember to strain it first, since there may be some grit on the bottom.
Remember never to soak mushrooms, or they will lose their fragrance and become watery, so it's better not to do that; on the contrary, you can wash quickly under cold running water and pat them dry.
Porcini mushroom is the only mushroom which doesn't turn brown after cutting.