Authentic Porcini and Cream Risotto
We love risotto and this is one of our favorites.
All of the steps are important in making this risotto.
You might think that there a lot of steps but after you try once it will be easier next time. With this recipe you will enjoy a restaurant-quality risotto at home in 30 minutes. Recipe by *ai*
Authentic Porcini and Cream Risotto
We love risotto and this is one of our favorites.
All of the steps are important in making this risotto.
You might think that there a lot of steps but after you try once it will be easier next time. With this recipe you will enjoy a restaurant-quality risotto at home in 30 minutes. Recipe by *ai*
Cooking Instructions
- 1
Cover the dried porcini with lukewarm water (about 150 ml) and leave to sit for about 1 hour to rehydrate.
- 2
Chop the onion roughly. Crush the garlic with the back of your knife.
- 3
Line the sieve with kitchen paper.
- 4
After rehydrating squeeze out the excess water from the porcini and put onto a chopping board. Pour the soaking water through Step 3.
- 5
Cut the porcini to the size you like. I save some to garnish. This is optional though.
- 6
Mix the soaking water and water to make 600 ml of liquid. Pour the liquid into a pan with stock cubes.
- 7
Bring the stock to the boil and turn off the heat. Stir quickly and leave to stand.
- 8
Put the cold extra virgin olive oil and the garlic in a cold frying pan. Cook over a low heat until fragrant.
- 9
When the garlic from Step 8 is golden brown and fragrant, remove.
- 10
If you use the garlic oilomit Step 8 and 9. Go straight to Step 11.
https://cookpad.wasmer.app/us/recipes/154290-garlic-chips-and-garlic-oil
- 11
Add the onion to the oil in the pan and sprinkle in the salt and pepper. Cook over a low to medium heat until translucent.
- 12
When the onion is translucent add the rice. Fry the rice and coat each grain of rice with oil. Keep the heat low to medium.
- 13
When the rice from Step 12 is translucent and warm add the white wine.
- 14
Bring Step 13 to the boil and leave for 30 seconds. Add Step 5 and 7 to cover the content of the pan. Continue to cook over a low to medium heat.
- 15
Try not to touch the content of the pan from Step 14 to the end. If you are worried about burning, move the frying pan around.
- 16
When some of the liquid from Step 15 has evaporated add more hot stock to cover the content. * In this photo you can see some of the liquid has evaporated.
- 17
Repeat Steps 14 and 16 until the rice is cooked al dente.
- 18
It takes about 15 to 17 minutes from Step 14 until the rice is nicely cooked. Pour in about 2 ladles of 7 every time some of the liquid has evaporated.
- 19
Check if the rice is just before al dente to your taste 15 minutes after Step 14. If it is still hard continue to cook further.
- 20
Add A ingredients just before al dente to your taste and bring to the boil. Turn off the heat. Separate and save the porcini garnish.
- 21
Grate the parmesan cheese into Step 20 and stir gently. Season with salt and pepper.
- 22
Transfer to a serving dish and sprinkle with black pepper to your taste.
- 23
This authentic risotto is very luxurious with fragrant porcini and its nice flavour...
- 24
Enjoy a restaurant-quality risotto at home.
- 25
Keep Step 7 over a low heat all the time. Keep simmering gently after Step 14.
- 26
Some of stock might be left. It differs according to the heat, how firm you like your rice, and the consistency to suit your taste.
- 27
If the stock runs out before the rice is cooked through, your heat is too high.
- 28
- 29
Check out thisporcini and cream pasta.
https://cookpad.wasmer.app/us/recipes/157005-authentic-porcini-and-cream-pasta
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