Risotto with porcini mushrooms by Christian Lorenzini
1 serving
30 minutes
Risotto with porcini mushrooms is very popular in Tuscany and Emilia-Romagna. Recipe by Christian Lorenzini, chef of the Moscow restaurant Christian.
1
Pre-cooked mushrooms should be sliced. Dry them with a towel to remove excess moisture.
- White mushrooms: 80 g
2
Sauté the mushrooms until golden brown in refined olive oil over high heat. This will take literally 2 minutes. First, pour in just a little oil. If the mushrooms start to burn, add more oil. At the end, add a diced clove of garlic. Season with salt and pepper to taste, then drain on paper towels to remove excess fat.
- White mushrooms: 80 g
- Olive oil: 30 ml
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
3
Chop shallots or onions. Shallots are sweeter than onions, but both options are suitable.
- Shallots: 20 g
4
Place a saucepan over medium heat and pour in olive oil. Add rice and onion, and sauté well. This is necessary for the core of the rice to become stone-like so that it doesn't absorb water during cooking. At the same time, a sort of shell forms on the surface of the rice grains, allowing them to maintain their shape. In other words, frying the rice is needed to achieve the perfect al dente consistency. Frying will take about 3 minutes.
- Olive oil: 30 ml
- Risotto rice: 100 g
- Shallots: 20 g
5
Pour in white wine and add 100 ml of vegetable or mushroom broth.
- Dry white wine: 50 ml
- Vegetable broth: 500 ml
6
Increase the heat to high. Stir the risotto and watch the liquid evaporate. When the rice starts to 'dance', meaning it slightly jumps on the surface, add another 70-80 ml of broth.
- Vegetable broth: 500 ml
7
Add salt and pepper to taste. Once the liquid evaporates and the rice starts to dance again, pour in another 70-80 ml of broth. After three to five minutes, when the liquid evaporates again, add another 70-80 ml of broth.
- Salt: to taste
- Ground black pepper: to taste
- Vegetable broth: 500 ml
8
When the liquid evaporates for the third time, add mushrooms and a sprig of chopped parsley. Again, pour in 70-80 ml of broth. The smaller the portions you add the broth, the better.
- White mushrooms: 80 g
- Parsley: 1 sprig
- Vegetable broth: 500 ml
9
Continue adding broth as it evaporates. After about 13-14 minutes from the start of the process, taste the rice. The rice should be pleasant and soft, with a firm center that can be easily bitten.
- Vegetable broth: 500 ml
10
Let the risotto sit covered for five minutes, the last couple of minutes uncovered. This is necessary for the risotto to cool down to 70 degrees. This is a very important point.
11
Add butter and grated parmesan to taste. Stir vigorously in circular motions. The broth and butter will combine into an emulsion, giving the risotto a creamy texture. If the risotto temperature is above 70 degrees, the fat and water won't be able to catch each other and won't combine. Add a bit of broth if the consistency seems too dry. Taste the risotto and season with salt and pepper to taste.
- Butter: 1.5 tablespoon
- Grated Parmesan cheese: to taste
- Salt: to taste
- Ground black pepper: to taste