Porcini mushroom risotto
Vincenzo's Plate · ♥ 34K likes · 1.9M views · 17 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ whole onion
- parsley
- 3 tbsp extra virgin olive oil
- 400 g porcini mushrooms
- salt
- 300 g carnaroli rice
- ½ glass white wine
- 50 g butter
- 50 g parmigiano reggiano
- 1 l vegetable stock
Warm about three tablespoons of olive oil in a small non-stick pan, add the porcini, a little salt and half the parsley, and cook gently about 15 minutes, stirring every five minutes.
Cooking the porcini
- 2–3 tbsp extra virgin olive oil
In the risotto pan, add two or three tablespoons of olive oil and the onion; cook gently on medium-low about 10 minutes until golden.
Softening the onion
Add the rice and toast, stirring, three to four minutes without liquid.
Add the wine and start the cooking time, 18 minutes by the packet; let the wine evaporate.
Wine, then stock a little at a time
Add vegetable stock a little at a time, just covering the rice, stirring constantly on low heat and adding more as it dries.
- water
With three minutes to go, stir in the mushrooms, keeping some for the plates; add a little stock and then water as needed to keep it moist.
Adding the mushrooms
Off the heat stir in 50 grams of soft butter and a generous amount of parmigiano until creamy.
Finishing with butter and cheese
Plate, shaking the plate from underneath to spread it; top with the reserved mushrooms and chopped parsley.
Plating