Porcini Risotto Recipe

Prepare porcini

Place dried porcini in a heatproof bowl and pour 250 ml of just-boiled water over them. Let soak 20–25 minutes until softened. Reserve soaking liquid by straining through a fine sieve lined with paper towel or coffee filter to remove grit; set both mushrooms and liquid aside.

Make stock ready

Warm the 1 L stock in a saucepan and keep it at a gentle simmer. Stir in 100–150 ml of the reserved porcini soaking liquid (taste for intensity); keep remaining liquid aside for adjusting flavor.

Sauté aromatics

In a wide heavy-bottomed sauté pan or shallow pot, heat 2 tbs olive oil and 30 g butter over medium heat until butter melts. Add minced shallot and cook gently 2–3 minutes until translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Toast rice

Add 320 g Arborio rice to the pan and stir to coat every grain with fat. Toast the rice 1–2 minutes until edges become translucent and center is opaque, stirring continuously.

Deglaze with wine

Pour 120 ml dry white wine and stir until mostly absorbed by the rice.

Cook risotto

Begin adding the hot stock, one ladle (about 120–180 ml) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. After 12 minutes of incremental additions, stir in the rehydrated porcini mushrooms (roughly chop if large) and continue adding stock and stirring for another 4–6 minutes, until rice is al dente and creamy. Total cooking time for the rice should be about 16–18 minutes from the first stock addition.

Finish risotto

When rice is tender but still with a slight bite, remove pan from heat. Stir in 15 g butter, 80 g grated Parmigiano-Reggiano, and 60 ml heavy cream. Adjust seasoning with salt and black pepper to taste. If texture is too thick, stir in a splash of reserved porcini liquid or additional warm stock to reach a creamy, slightly flowing consistency (all'onda).

Make the Parmigiana cream while the risotto cooks: in a small saucepan over low heat, combine 80 ml heavy cream and 10 g butter. Warm gently until simmering very lightly. Remove from heat and whisk in 60 g grated Parmigiano-Reggiano until smooth and creamy. Season with 1/2 tsp salt and 1/4 tsp white pepper. Keep warm; if it thickens too much, loosen with a teaspoon or two of warm stock or cream.

Prepare vegetables while risotto cooks: in a medium skillet, heat 1 tbs olive oil over medium-high heat. Add sliced carrots and a pinch of the 1/2 tsp salt; sauté 2–3 minutes until they begin to soften but remain with bite. Add asparagus pieces and continue to sauté 2–3 minutes more until asparagus is bright and tender-crisp. Finish with 1 tsp lemon juice and a small pinch of salt, toss once, then remove from heat. Keep warm; they should be slightly crisp to contrast the creamy risotto.

To serve, spoon risotto into warm shallow bowls, creating a slight well in the center. Arrange sautéed carrots and asparagus over or beside the risotto.

Drizzle 1–2 tbs of the Parmigiana cream over each portion or dot around the plate. Finish each portion with extra 20 g grated Parmigiano-Reggiano, a small pat of the finishing butter if desired, a sprinkle of chopped parsley, and a touch of lemon zest for brightness. Grind fresh black pepper over the top.

Serve immediately so the risotto remains creamy and the vegetables keep their snap.