Story ProgressBack to home
Porcini Risotto Recipe
Make this porcini risotto extra special with a dash of white wine.
- Total Cook Time3 hrs 10 mins
- Prep Time 10 mins
- Cook Time3 hrs
- Recipe Servings4
- Intermediate
Ingredients of Porcini Risotto
- 100 gm dried porcini mushrooms
- 4 cups of rice
- 2 cubes of porcini stock
- 4-5 Tbsp olive oil
- 1 1/2 litres of water
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 2 cups white wine (optional)
- Sea-salt - to taste (optional)
How to Make Porcini Risotto
HideShow Media1.
Soak the porcini mushrooms in 1/2 liter of warm water just two hours before cooking.
2.
Once the mushrooms soften, drain them but also reserve the water.
3.
Add one more liter of water to this porcini water and let it boil.
4.
Add the cubes of porcini in the stock and let it simmer on low heat.
5.
Heat four tbsp of oil in a non-stick pan. Reduce the flame and add rice to it and stir.
6.
Then add dried oregano and parsley and continue to stir.
7.
Pour in white wine and mix well.
8.
Now add one or two ladles of the stock to the rice so that the grains get soaked in it.
9.
Stir vigorously to allow the rice to release its starch.
10.
Keep adding some stock to prevent the grains from drying out. The rice grains will begin to swell up as they release their starch.
11.
When the rice looks almost done, taste a couple of grains. They should be al dente, with a bit of bite in the center. Now switch off the fire.
12.
In another pan, heat one tbsp of olive oil and quickly saute the re hydrated porcini mushrooms.
13.
Add some sea-salt if needed, as the mushrooms already have salt.
14.
Mix the mushrooms into the risotto. Serve hot.