Porcini Risotto Recipe

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Porcini Risotto
  • Chef: Seema Goswami
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Make this porcini risotto extra special with a dash of white wine.

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

  • 1.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.

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