Risotto with mushrooms in broth of dried porcini mushrooms
3 servings
50 minutes
Mushroom risotto made with dried porcini broth is an exquisite dish of European cuisine that embodies a harmony of flavors. Its history traces back to Italy, where risotto became a symbol of culinary mastery. Tender rice infused with the aroma of porcini reveals its creamy notes thanks to butter and parmesan. The light acidity of white wine adds depth to the flavor, while thyme and garlic complement the composition with spicy undertones. This dish is perfect for both a cozy dinner and a festive feast, where each bite promises the unveiling of new taste dimensions. Garnishing with parsley adds freshness and aesthetics, making risotto not just food but a true gastronomic delight.
1
Chop the mushrooms coarsely. Dice the onion and garlic finely.
- White mushrooms: 120 g
- Champignons: 100 g
- Shallots: 40 g
- Garlic: 1 clove
2
Heat 2-3 tablespoons of olive oil in a pan (over medium-high heat).
- Extra virgin olive oil: to taste
3
Sauté the mushrooms for 1-2 minutes; they should start to be covered with a golden (not black) crust immediately (if not, increase the temperature).
- White mushrooms: 120 g
- Champignons: 100 g
4
Add onion and garlic to the mushrooms; they should also brown.
- Shallots: 40 g
- Garlic: 1 clove
5
Remove the leaves from the thyme branches and add them to the mushrooms, onion, and garlic.
- Fresh thyme: 2 sprigs
6
Add rice to the pan. It needs to be sautéed (stirring constantly!) until it becomes translucent. It is precisely because it becomes translucent (the necessary starch for risotto is released) that the correct consistency of risotto will be achieved.
- Risotto rice: 100 g
7
When the rice becomes translucent, add white wine (I didn't have white, so I added red). Stir until the alcohol smell disappears (it needs to evaporate completely).
- Dry white wine: 50 ml
8
Next, cook the rice as follows: add mushroom broth in small portions to the pan, covering the rice slightly each time, keeping it level. Pour in, evaporate, pour in again, evaporate — and continue until the broth is finished and the rice is al dente. The rice should not be soft like in sushi; it should remain firm inside.
- Mushroom broth: 350 ml
9
Remove from heat. Add butter, grated parmesan, and chopped parsley.
- Butter: 20 g
- Grated Parmesan cheese: 25 g
- Parsley: 1 sprig
10
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
11
Let it steep for 1-2 minutes, stirring continuously during this time.
12
You can garnish with a sprig of parsley when serving.