Risotto with Dried Porcini Mushrooms

Name: Risotto with Dried Porcini Mushrooms
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 2 cups Carnaroli rice (about 400 grams); 4 cups dried porcini mushrooms (about 600 grams); 1 cup grated Parmesan cheese (about 100 grams); 1 tablespoon unsalted butter

Fabio Del Buono @FabioMasterChef

Paola

Risotto with Dried Porcini Mushrooms

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

1 hour

Serves 4 servings

2 cupsCarnaroli rice (about 400 grams)
4 cupsdried porcini mushrooms (about 600 grams)
1 cupgrated Parmesan cheese (about 100 grams)
1 small bunch fresh parsley
1 garlic clove
Extra virgin olive oil, as needed
Garlic powder, as needed
1 tablespoonunsalted butter
Black pepper, as needed
Salt, as needed

Saved

Steps

1 hour

1

Place the dried porcini mushrooms in a bowl with water and let them soak for about 30 minutes.
2

After soaking, pour the soaking liquid through a strainer into a pot to filter it.
3

Add the mushroom soaking liquid to the pot and bring it to a boil. This will be used to cook the rice.
4

In a skillet, heat olive oil and finely chopped garlic with parsley stems. Sauté until fragrant, then add the chopped mushrooms. Season with salt and black pepper, and cook for about 10 minutes.
5

Add the rice to the skillet and stir well to combine.
6

Pour in a ladle of the hot broth and stir.
7

Continue cooking the rice, adding the broth a little at a time and stirring constantly with a wooden spoon.
8

About one minute before the rice is done, turn off the heat and remove the skillet from the stove. Add the butter, grated Parmesan cheese, and a drizzle of extra virgin olive oil. Stir until creamy.
9

Serve the risotto topped with black pepper and finely chopped parsley.