Porcini mushroom risotto
Vincenzo's Plate · ♥ 10.7K likes · 395.7K views · 33 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ whole onion
- parsley
- 400 g porcini mushrooms
- 300 g carnaroli rice
- ½ glass white wine
Chop the onion small, the size of the rice grains or smaller; chop the parsley.
- 1 l vegetable stock
- 50 g butter
- 50 g Parmigiano Reggiano
Finely grate the Parmigiano.
- 3 tbsp extra virgin olive oil
- salt
Gently cook the porcini in olive oil in a small non-stick pan with a little salt and half the parsley, about 15 minutes; set aside.
- 2–3 tbsp extra virgin olive oil
Heat olive oil in the pan and cook the onion gently on medium-low about 10 minutes until translucent to golden, not burnt.
Sweating the onion
Add the rice and toast, stirring, 3 to 4 minutes without burning.
Toasting the rice and timing the cook
Add the wine and start counting the cooking time, 18 minutes for this rice per the packet.
Wine in, then stock a little at a time
When the wine evaporates, add the vegetable stock a little at a time, keeping the rice covered and stirring top to bottom.
With 3 minutes to go, add the mushrooms (reserving some for the plates) and a little stock; cook 3 more minutes.
Adding the mushrooms and tasting for doneness
Taste to check the rice is creamy and al dente; start tasting at 16 to 17 minutes of an 18-minute cook.
Take off the heat; stir in the soft butter until melted, then the Parmigiano.
Finishing with butter and Parmigiano off the heat
Toss the risotto in the pan, plate, shake the plate so it spreads, and top with the reserved mushrooms and chopped parsley.
Tossing and plating