Porcini Mushroom Risotto With Trentin Grana Recipe

Prepare the Porcini Mushrooms

Soak the dried porcini mushrooms in hot water for about 20-30 minutes until they are fully rehydrated. Once softened, drain them and chop into smaller pieces. Reserve the soaking liquid.

Heat the Vegetable Broth

In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

Sauté the Onion

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Add Garlic and Mushrooms

Add the minced garlic and chopped rehydrated porcini mushrooms to the skillet. Cook for an additional 2-3 minutes until fragrant.

Toast the Arborio Rice

Add the Arborio rice to the skillet and stir well to coat the rice with the oil and butter mixture. Toast the rice for about 2 minutes until slightly translucent.

Add White Wine

Pour in the white wine and cook, stirring constantly, until the wine has evaporated.

Cook the Risotto

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Add Butter and Cheese

Once the risotto is cooked, remove it from heat. Stir in the remaining tablespoon of butter and the grated Trentin Grana cheese until melted and well combined.

Serve the Risotto

Season with salt and black pepper to taste. Serve hot, garnished with chopped fresh parsley.