Porcini Mushroom Risotto

Name: Porcini Mushroom Risotto
Yield: 4 servings
Cuisine: italian
Ingredients: 320 g Carnaroli rice; 400 g Porcini mushrooms; 1 piece Golden onion; 1 clove Garlic; 1 l Vegetable broth; 30 g Butter; 30 g Extra virgin olive oil; to taste Fine salt; to taste Black pepper; 50 g Parmigiano Reggiano DOP; 30 g Cold butter; 10 g Parsley

A creamy northern Italian risotto where Carnaroli rice and earthy porcini mushrooms meet butter and aged Parmigiano. Rich, forest-scented, and finished all'onda for that signature wave.

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Nonna Maria's Tips

Risotto ai funghi porcini is a creamy rice dish where Carnaroli and porcini create a deep forest aroma balanced by butter, broth and aged cheese.

Enrich the vegetable broth with the filtered soaking liquid from dried porcini to intensify the mushroom aroma without adding heavy flavors.
Toast the Carnaroli rice in the onion, butter and olive oil base until the grains are hot and slightly translucent before deglazing with dry white wine.

Avoid

⚠
Cooking risotto like boiled rice by adding all the liquid at once and not stirring, which prevents the creamy texture.
⚠
Serving risotto too dry or compact instead of all’onda; a mound that stands stiff on the plate is considered incorrect.

Ingredients

0/12 gathered

Serves 4

11 oz Carnaroli rice

14 oz Porcini mushrooms

1 piece Golden onion

1 clove Garlic

1 l Vegetable broth

1 oz Butter

1 oz Extra virgin olive oil

Fine salt

Black pepper

2 oz Parmigiano Reggiano DOP

1 oz Cold butter

½ oz Parsley

Preparation

0/6 steps

Prepare the vegetable broth and keep it gently simmering. Clean the porcini by scraping the stem and wiping with a damp cloth, then slice into 7-8 mm pieces (15 min).

Heat the olive oil and briefly sauté the crushed garlic, then raise the heat and add the porcini. Sear over high heat for ~10 minutes until golden, then add black pepper.

Salt the mushrooms and set aside. Melt the butter in a saucepan and sweat the finely chopped onion for 10-15 minutes until soft, loosening with a splash of broth if needed.

Add the Carnaroli rice and toast 2 minutes until the grains are hot and translucent. Cook ~16-18 minutes, adding broth one ladle at a time and stirring, keeping a steady simmer. Fold in the porcini when the rice is very al dente.

Off the heat, mantecare vigorously with the cold butter and grated Parmigiano Reggiano to create a glossy emulsion. Loosen with a final ladle of broth for a wavy all'onda finish.

Stir in the fresh chopped parsley and serve immediately while it still ripples on the plate.