Classic Risotto with Porcini Mushrooms
4 servings
30 minutes
A foolproof recipe with no fuss: first, fry the vegetables with porcini mushrooms in a saucepan, then pour in the white wine. After evaporating, it leaves the risotto with only a light aromatic flavor, and only then add the rice, which cooks to the al dente state in the mushroom broth. It's important not to make a fatal mistake at the very end — don't throw a piece of butter into the pan before removing the risotto from the heat. Then the butter will spread instead of emulsifying , and the rice will turn from creamy and elastic into oily and wet. To make the process easier, it's best to cut the butter into small cubes and cool it in advance — Andrey Kremenets, the chef at Nappa, who shared this classic recipe, always keeps a bowl of these cubes in the refrigerator next to the stove.
1
Cut the white mushrooms into large pieces.
- Porcini mushrooms: 100 g
2
Finely chop the shallot.
- Shallot: 20 g
3
In a large skillet, sauté the mushrooms in a mixture of butter and vegetable oil until the moisture evaporates and the mushrooms turn golden.
- Porcini mushrooms: 100 g
- Butter: 50 g
- Vegetable oil: 10 ml
4
Add shallots and thyme. To prevent the onion from burning, immediately pour in white wine.
- Shallot: 20 g
- Thyme: 2 g
- Dry white wine: 40 ml
5
When the wine evaporates, add rice, lightly fry until it becomes transparent, and pour in broth (if there is no broth, then regular water).
- Arborio rice: 100 g
- Mushroom broth: 400 ml
6
Boil for 15 minutes. The rice should reach an al dente state.
7
Take the cooked risotto and add a little more butter.
- Butter: 50 g
8
Use a spatula to mix the butter in an upward motion until it reaches an emulsion state.
9
Serve the risotto on plates and add truffle oil.
- Truffle oil: 5 ml
10
Sprinkle with chopped parsley and finely grated Parmesan.
- Parsley: 5 g
- Parmesan (Parmigiano Reggiano): 50 g
