Porcini Mushroom Risotto Recipe2017-08-06
- Cuisine: Italian
- Course: Main Dish, Side Dish
- Skill Level: Advanced, Child Friendly
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- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Porcini mushroom risotto recipe. You can make this risotto with or without the saffron. Personally, I think the saffron adds the touch of perfection.
Risotto is one of the great dishes of the world. It deserves to have the popularity that pasta now has-and perhaps one day it will. The only thing that stands in its way is that it is a little time-consuming to prepare, and requires a bit of experience to cook it properly.
The trick to risotto is knowing what the consistency of the finished dish should be. Once you know that, you can make a perfect risotto every time. The best way that I can describe it is that it should look like a rather loose rice pudding. It should not be too soupy, but that is certainly better than being too dry. It is really not at all difficult to make; you just keep cooking it and adding more stock until the rice is done.
Once made, it must be eaten right away: it is almost impossible to keep a risotto standing because the rice continues to absorb liquid and the consistency changes even as you look at it. Some risotto recipes will tell you that you can keep it warm for half an hour or so, but it is not the same as eating straight from the store. This is a dish for good friends who will sit down when you tell them to and appreciate that you have made is not just another plate of rice.
This recipe ( Porcini Mushroom Risotto) includes Risotto Milanese. You can make, using a pressure cooker or prepare in a saucepan. The classic version from Milan, flavored with saffron and chicken stock. Since the rice absorbs so much liquid the flavor of your stock is very important. But please, make it with good homemade chicken stock. Stock-cube risotto as a lot better than none at all.
Risotto Milanese (the base of Porcini Mushroom Risotto Recipe)
Serves 4 as a first course or accompaniment to the main course.
Ingredients: 5 cups (1.250 ml) chicken stock, 1 medium yellow onion, peeled, saffron, 1 clove garlic, peeled and finely chopped, 1 medium yellow onion, peeled and finely chopped, 1 tablespoon unsalted butter, 1¼ cups Arborio rice, 1/2 cup freshly grated Parmesan
Instructions: In a saucepan, bring the chicken stock to a boil over medium-high heat. Add the onion and saffron, then reduce heat to low and simmer while you proceed with the recipe. In a heavy-bottom pot, saute the garlic and onion in butter over medium heat until translucent. Add rice and stir to coat with a butter.
Ladle about 1 cup (250 ml) of the hot stock into the rice and stir until it stops bubbling. let it cook for minute or two, stir again, and add more stock as soon as the first batch has been almost absorbed.
Keep stirring, cooking, and adding more stock; the heat should be high enough that is bubbles all the time, but not so high that it is continually sticking to the bottom of the pan.
Add the liquid in a smaller amounts as you go on. If you run out of stock before the risotto is done, finish it with plain water.
So, here is the very easy recipe of Porcini Mushroom Risotto, enjoy it!
Porcini Mushroom Risotto Recipe
- 1 oz (30 g) dried porcini mushrooms
- 1 recipe Risotto Milanese
Put the porcini mushrooms in a small bowl. Pour boiling water over them, and allow to soak for 20 minutes.
Remove soaked mushrooms, rinnse under warm water, and cut off any parts that very hard. Strain the soaking liquid through cheesecloth or a paper filter into a saucepan.
Pour the chicken stock into the saucepan with the mushroom liquid, add the onion and saffron, and proceed with the recipe for Risotto Milanese. The porcini should be added to the risotto about halfway through the cooking.
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This information is per serving.