Porcini risotto (with tips to make it Vegan)
Yes I know porcini are hard to find in England, especially fresh ones but dry version of the mushrooms can be found in supermarkets. If you keep a packet aside this dish is a life saviour for weekdays where you have nothing else at home.
Porcini risotto (with tips to make it Vegan)
Yes I know porcini are hard to find in England, especially fresh ones but dry version of the mushrooms can be found in supermarkets. If you keep a packet aside this dish is a life saviour for weekdays where you have nothing else at home.
Cooking Instructions
- 1
Start by putting the porcini mushrooms in hot water for about 15 minutes at least. When they are ready pull them out of the water and pass through your fingers making sure that there are no dirt residues on them. Chop them into pieces
- 2
Make the broth by putting about 1l of water in a pan with 2 vegetable stock cubes and bring to boil. Once boiled reduced the heat to low
- 3
Take a large pan and add some butter let it melt and when it starts to foam add the mushrooms, cook on medium heat for a a few minutes and remove them from the pan. For vegan option skip the butter and use olive oil instead
- 4
Add a bit more butter and cook the onion chopped into thin pieces. Cook on slow heat and with a pinch of salt until golden. If the pan gets too hot and the onion starts to turn brown add a few tablespoons of broth to bring down the heat of the pan.
- 5
Add the rice and mix gently for a few minutes. The rice might start to stick slightly but that’s ok. When the rice goes from transparent to white and starts to stick to the pan add a drop of white wine. And mix well. Let evaporate and when it sticks add the remaining wine.
- 6
Now we start to add the stock a little bit at the time. You don’t need to wait until each ladle of stock has evaporated you just top it up when it starts to dry out. Continue to do this and mix in the rice gently for around 15 minutes. You will see the rice expand over the time
- 7
Now the rice should have about 5 minutes left, add the mushrooms back in and add small amount of stock at the time. When you try the rice and it feels done although still has a bite to it turn off the heat.
- 8
Add a couple of spoons of butter and a handful of grated Parmesan. Mix it together and cover for 2-3 minutes. This step is called ‘mantecatura’ and it’s what makes the creaminess of the risotto (not cream!). I have tried with fake ‘Parmesan’ made from coconut as a vegan option and it also works
- 9
Serve on a plate (not a bowl) and sprinkle with some parsley if you have it.
Similar Recipes
-
Porcini Mushroom Risotto Porcini Mushroom Risotto
A classic from Lombard cuisine, porcini mushroom risotto remains one of my favorites.
Translated from Cookpad Italy -
Porcini Mushroom Risotto with Parmesan Shavings (My Family Recipe) Porcini Mushroom Risotto with Parmesan Shavings (My Family Recipe)
Yesterday was my first online cooking class, and I chose this fragrant porcini mushroom risotto. Yes! The very same one from the class, but made the way we do it at home.
Translated from Cookpad Italy -
Porcini Mushroom Risotto Porcini Mushroom Risotto
This is the classic risotto for autumn Sundays, with the aroma of porcini mushrooms filling the kitchen and, for a moment, taking us back to Mount Etna.
Translated from Cookpad Italy -
Porcini Mushroom Risotto with Walnut Sauce (Vegan) Porcini Mushroom Risotto with Walnut Sauce (Vegan)
A delicious risotto where porcini mushrooms make all the difference. Perfect for veggie food lovers!
Translated from Cookpad Italy -
-
Creamy porcini mushrooms risotto Creamy porcini mushrooms risotto
I had to cook porcini mushrooms for someone who "likes their taste but not their consistency"; I created this mix and I loved it
-
Mom's mushrooms risotto Mom's mushrooms risotto
I am in love with mushrooms and this is a recipe that you can make even when fresh mushrooms are not available .
-
Ticino Porcini Risotto Ticino Porcini Risotto
Delicious porcini mushroom risotto from the Ticino, the sunniest place in Switzerland.Tip: This risotto tastes even more delicious, of course, if you prepare it with fresh porcini mushrooms. Wash about 300 g mushrooms, cut them into slices and separately steam them in a little butter. Once all the liquid has evaporated, add the mushrooms to the risotto.
-
Porcini Mushroom Risotto with Parsley Sauce Porcini Mushroom Risotto with Parsley Sauce
I love experimenting, so I wanted to add parsley by creating a sauce... definitely worth trying.
Translated from Cookpad Italy -
Porcini Mushroom and Sausage Risotto Porcini Mushroom and Sausage Risotto
I wanted to make a dish that would bring me into the autumn season, and my choice couldn’t have been better. Here’s my porcini mushroom and sausage risotto. Thanks to @cook_13883565 for the inspiration.
Translated from Cookpad Italy -
Creamy Risotto with Mushrooms and Mint Creamy Risotto with Mushrooms and Mint
I learned this technique for cooking risotto about a year ago during a quick cooking class gifted to me by a friend. The funny thing is, before then, I always prided myself on knowing how to make it the right way... well... I was wrong!So here I am, sharing the secrets I picked up in that class, with a few personal touches in the ingredients!I hope you enjoy the result!
C. Translated from Cookpad Italy -
Japanese Mushroom and Walnut Risotto Japanese Mushroom and Walnut Risotto
There are various types of mushrooms in Japan. Shiitake and shimeji are the most popular and are essential mushrooms in Japanese cooking. They are rich in vitamin D and dietary fiber. It's hard to find these mushrooms fresh in Italy. I think you can find dried shiitake in Italy.
Translated from Cookpad Italy
More Recipes
Comments