Risotto ai Funghi Porcini
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The Tale of Risotto ai Funghi Porcini
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Risotto has been made in northern Italy's Po Valley since rice cultivation took hold there around the 15th century, and the mushroom version reflects the region's parallel tradition of foraging porcini in its forests and foothills. Together they make a dish rooted in Lombardy and Piedmont's landscape as much as its kitchens.
Ingredients
Scale:· 4 servings
- 1 oz dried porcini mushrooms
- 1 1/2 cups Arborio rice
- 5 cups hot vegetable or chicken stock
- 1/2 cup dry white wine
- 1 onion, finely diced
- 8 oz fresh cremini mushrooms, sliced
- 4 tbsp butter, divided
- 3/4 cup Parmesan, grated
Instructions
- 1Soak dried porcini in warm water 20 minutes, then chop and strain the soaking liquid into the stock.
- 2Sauté onion in half the butter until soft, then add fresh mushrooms and porcini and cook until golden.
- 3Add rice and toast 2 minutes.
- 4Pour in wine and stir until absorbed.
- 5Add hot stock one ladle at a time, stirring until each is absorbed before adding more.
- 6When rice is creamy and al dente, beat in remaining butter and Parmesan off heat.
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