Risotto con Porcini
An all time favorite in my family has been the dried porcini mushroom. There was a time when our relatives in Italy would hunt for these succulent treasures, dry them, and send us a sack. What a treat it was when my mother used this marvelous seasoning to enhance her tomato sauce.
I continued her tradition and began one of my own- risotto con porcini. With ingredients usually on hand, my risotto became a favorite of my children and their visiting college friends who became quick learners of the art of adding broth and stirring the pot. They marveled at the creamy aromatic result which was coupled with a glass of Cloverdale Ranch Merlot, and followed by a crisp mixed salad. – Janet Pellegrini
1 cup dried Porcini mushrooms
1 quart canned or homemade chicken broth
1 medium yellow onion, finely chopped
5 tbs. butter
2 tbs. olive oil
3 cups raw Arborio rice
¾ cup freshly grated Parmigiano-Reggiano cheese
Sea salt (to taste, if necessary)
Freshly grated pepper
¾ cup Italian parsley, finely chopped
1 cup dried Porcini mushrooms
1 quart canned or homemade chicken broth
1 medium yellow onion, finely chopped
5 tbs. butter
2 tbs. olive oil
3 cups raw Arborio rice
¾ cup freshly grated Parmigiano-Reggiano cheese
Sea salt (to taste, if necessary)
Freshly grated pepper
¾ cup Italian parsley, finely chopped
Soak the mushrooms in 2 cups of lukewarm water for 30 minutes until they are soft. Strain browned liquid and discard the sandy residue. Pour the mushroom liquid into the chicken broth. Rinse the softened mushrooms and put aside.
Bring the chicken broth and mushroom liquid to a slow simmer.
Melt 2 tbs. butter with 2 tbs. olive oil in a large saucepan and sauté the onion over a medium high heat until translucent. (5-7 minutes)
Add the rice and stir to coat the rice with pan juices. (1-2 minutes)
Begin adding a ladle (1/2 cup) of hot broth while stirring. As the rice absorbs the liquid, add another ladle of broth and continue to stir-cook. Keep the rice veiled with broth, but not drowned. (10-12 minutes)
After 10 to 12 minutes, stir in the *softened mushrooms. Continue with the ½ cup ladles of broth (add water if out of broth) until the risotto is tender yet al dente, firm to the bite. (10-15 minutes more)
When the rice is done, turn off the heat and mix in 3 tbs. butter and the grated Parmesan cheese. Taste if salt is needed. Add pepper. Serve in a soup dish and sprinkle with chopped parsley. Serves 8.
*Fresh Porcini mushrooms are available seasonally at specialty supermarkets and Farmers’ Markets and can be used with this recipe. I include a ¼ cup of the dried variety to get the flavorful mushroom liquid added to the broth.
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