Porcini Mushroom Rissotto
Updated: Sep 22, 2020
You can't get much more italian than a classic Porcini Rissotto. This recipe manages to have a super rich flavor with very few ingredients and it's a really hard recipe to get wrong.
350g alborio rice (not cooked)
1 cup Dry porcini mushroom
1 cup mushroom (your favorite)
4 cups Vegetable stock (available at every grocery store or make at home)
1 cup water
2 garlic gloves
2 tbsp butter
1 tbsp oil
2 tbsp white wine
Set stock and water in a pot and bring to boil
Remove pot from heat.
Set a cup of the stock and water mix in a bowl and add dry porcini mushroom for 20-30 min. Rinse the water back into the pot.
Cut the other mushrooms into pieces and place them in the oven with salt, pepper and thyme at 425 degrees for 25 min
Set a pan over medium/low heat with butter and oil
Put small diced onion and minced garlic in pan and sweat it (~5 minutes)
Add rice for around 1 minute and mix
Add 1 tbsp of white wine to deglace pan
Add mushrooms and mix
Add 1 cup of stock at a time until the stock is mostly reduced
Repeat step 10 until rice is cooked (~20 min)
Finish with some parmesan and mix
(Optional) Add some truffle oil
(Optional) I like to top it off with a drizzle of balsamic vinegar on top. This gives the dish some contrast in taste.