Mamma loves porcini mushrooms almost insanely. In the summer, we often went to the mountains to try, unsuccessfully, to find or to eat mushrooms. The love for risotto instead is due to the northern origins of Grandmother Irene.

Risotto with porcini mushrooms

  • Preparation time: 40 minutes
  • Ingredients for 4 servings
  • Difficulty: Medium

  • Ingredients
  • 350 gr or 12 oz of Arborio rice
  • 350 gr or 12 oz of fresh porcini mushrooms
  • 1.2 liter or 1 US quart 1 cup of vegetable stock
  • Salt and pepper to taste
  • 1 glass of white wine
  • 1 shallot
  • 20 gr or 3/4 oz of dried mushrooms
  • 40 gr or 1 1/2 oz of butter
  • Parmesan cheese to taste
  • Parsley leaves (optional)
  • Extra-virgin olive oil to taste
  1. Instructions
  2. Let the dried mushrooms soak in hot water for about ten minutes. Drain and cut into small pieces.
  3. Brush the fresh mushrooms well, removing the roots with the earth. Give a quick rinse to remove all the earth. Separate the stems from the chapels.
  4. In a pan with a little oil, cook the stalks of fresh mushrooms cut into small pieces over high heat. Season with salt and pepper.
  5. Separately in a pan with a little oil let the shallot stew over low heat.
  6. In a non-stick pan, toast the rice, stirring with a wooden spoon to prevent it from sticking to the bottom. The rice will be toasted when it is almost transparent and translucent white.
  7. Add the cold wine and let it evaporate. When the wine has evaporated add the mushrooms, the shallot, and a ladle of broth.
  8. Two minutes before the end of cooking, add the chapels of fresh sliced ​​mushrooms.
  9. When the rice is cooked, turn off the heat, add the cold butter in cubes, the Parmesan and mix thoroughly.
    Cover the pan with a lid and let the risotto stand for a few minutes covered. Salt if necessary.
  10. Serve with a sprinkling of chopped parsley if desired.

Tips to ensure the success of the dish:

  • Mushrooms should be cooked over high heat for a few minutes otherwise they will dry up. The chapels must be added at the end of cooking to make sure they remain almost raw and therefore crisp.
  • Vegetable broth is very easy to make at home. For the recipe go here.
  • To have a nice risotto, it must rest covered for a few minutes.

Mamma, my sister and myself in Fanes during a summer vacation