Risotto ai funghi porcini
With the arrival of autumn and the darker evenings, I find myself craving something comforting and full of seasonal flavours. And what is more comforting for this time of year than risotto? I find even the process itself of cooking risotto is comforting. Using seasonal porcini mushrooms gives the dish a nutty, earthy taste, which is the perfect combination with lots of parmesan. I look forward to making Porcini Risotto all year round and hope you enjoy it too. È buonissimo!
Ingredients (serves 2):
- Extra virgin olive oil
- 1 large shallot, finely chopped
- 40g dried porcini mushrooms
- A couple sprigs of thyme
- 120g arborio rice
- 250ml white wine
- 1 litre stock (I used chicken stock, but you could use vegetable to make this dish vegetarian)
- Unsalted butter
- Parmigiano Reggiano
Method:
- Soak the porcini mushrooms in warm water for at least 1 hour.
- Add a generous glug of extra virgin olive oil to a pan on medium heat. Add the shallot and sauté until translucent.
- Drain the porcini mushrooms and roughly chop, then add to the shallot, with the sprigs of thyme and a pinch of salt. Sauté further for around 5 minutes.
- Add the risotto rice to the pan and stir to coat. Continue to stir for around 2 minutes to allow the rice to toast.
- Add the wine and stir until it has evaporated.
- Then, gradually add the stock to the pan, allowing the rice to absorb the liquid before adding more.
- Once the rice has absorbed all the liquid and is al dente, it is ready.
- Add a generous amount of butter and Parmigiano Reggiano and stir well. Serve with more Parmigiano Reggiano and a drizzle of extra virgin olive oil.
- Buon appetito!
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