Risotto with Dried Porcini Mushrooms
Risotto a typical Italian first course plate that reminds us of one of the characteristic shape and perfume of the porcini mushrooms found abundantly in the north of Italy especially in the Piedmont and Lombardy region. Sometimes it feels as if they are telling stories of fairies and the enchanted woods where one finds these mushrooms. My first experience with this place dates back 15 years when I landed in the beautiful town of Turin in Piedmont overlooking the Alps close to the French border. So here is how I learnt making the best risotto.
Cooking time - 40-45 minutes
Recommended Wine - Barolo, Barbaresco or any red wine that you enjoy...
Serving - 3-4 people
- 1.5 cups of Arborio Rice
- 48 oz. of Vegetable Broth
- One small clove of fresh garlic
- 2 tablespoon of Extra Vergine Olive Oil
- 1.5 oz of dried porcini mushrooms
- 1 small shallot chopped finely
- 1 teaspoon salt (adjust as per your taste)
- 0.5 teaspoon of freshly crushed Roots black pepper
- A lot of love
Secret for Creaminess & Garnishing (this is needed for the awesome taste and lovely moments):
- 3 oz unsalted butter
- 2 oz fresh grated cheese (either Grana Padano or Parmigiano Reggiano)
- 2 teaspoons of freshly chopped parsley
Step 1: Pre soak the mushrooms in warm water for at least 20 minutes.
Step 2: After 20 minutes drain the mushrooms and chop them nicely
Step 3: In the meantime take a pot pour the vegetable broth and let it boil on medium fire.
Step 4: Now add the finely chopped shallots and the Olive oil and saute the shallot for 7-8 mins on medium heat. The idea is the shallots should be extremely soft and that they release all the flavor in the oil.
Step 5: Now add the arborio rice and toast it for 2-3 minutes on medium heat.
Step 6: Now add the chopped mushrooms and 2 laddles of boiling broth in the rice mix and keep churning slowly.
Step 7: Keep adding the broth slowly, make sure the rice mix is not too dry nor too liquidy (timing is crucial). Keep checking the salt and adjust accordingly.
Step 8: Once you are finish adding the broth to the rice, you will notice that the rice is almost cooked perfectly (we are not going to make a rice puree, you should have each grain of rice in whole).
Step 9: Now add the butter and churn it, you will notice that each grain is coated with butter, now add the grated cheese and carefully churn, so as not to break the rice, but at the same time the melted cheese will make the perfect cream for the risotto (Yes there is no need to add Milk Cream in the Risotto).
Step 10: Voila!!! Your risotto is now ready to be served, you can serve the risotto in a plate and garnish it with freshly chopped parsley and lots of love (the secret for any good meal any where in the world is love, so add as much as you can).
Step 11: You can pair your risotto with a nice Italian wine. I recommend Barolo or Barbaresco wine to pair with this. Enjoy your meal and have a lovely evening.