Risotto Ai Funghi Porcini Recipe

Rehydrate dried porcini

Place the dried porcini in a heatproof bowl and pour 250 ml of hot (nearly boiling) water over them. Cover and let steep 20–30 minutes until soft. Strain through a fine sieve or cheesecloth, reserving the soaking liquid. Chop the rehydrated porcini into bite-sized pieces and set aside. Skim any grit from the bottom of the reserved liquid and keep the clear liquid for the stock.

Prepare fresh mushrooms

Wipe fresh mushrooms with a damp cloth and trim stems. Slice or tear into bite-sized pieces so they cook evenly. Mince the shallot and crush the garlic clove (keep whole or lightly smashed if you prefer to remove later).

Sauté mushrooms

Heat 1 tbs olive oil and 20 g butter in a large skillet over medium-high heat until the butter foams. Add the shallot and sauté 1–2 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Add the fresh mushrooms and sauté without crowding, stirring occasionally until golden and any liquid they release has evaporated, about 6–8 minutes. Add the chopped rehydrated porcini, season with a pinch of salt and freshly ground black pepper, and cook 1–2 more minutes to marry flavors. Remove from heat and transfer mushrooms to a bowl; reserve skillet with any fond.

Prepare stock

Combine the reserved porcini soaking liquid (decanted, leaving behind grit) with the 1 L hot stock. Keep the stock at a gentle simmer in a saucepan on low heat; it should be hot but not boiling throughout cooking.

Toast rice

In a wide, heavy-bottomed saucepan or sauté pan, heat 1 tbs extra-virgin olive oil over medium heat. Add the rice and stir to coat, toasting the rice for 1–2 minutes until edges become translucent but center remains opaque. This step helps the rice absorb liquids evenly.

Sweat shallot with rice

Add the remaining finely minced shallot (if any leftover) or a small pinch more shallot from the mushroom step to the rice and cook 1–2 minutes until soft (do not brown).

Deglaze with wine

Pour in 120 ml dry white wine and stir continuously until the wine has mostly evaporated and the aroma has mellowed, about 1–2 minutes.

Cook risotto by adding stock

Begin adding hot stock one ladle (approx. 120–150 ml) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. After about 12–14 minutes of gradual additions and stirring, taste the rice for doneness — it should be al dente with a slight bite. Approximately 16–18 minutes total cooking from first ladle may be required depending on rice type. Adjust heat to maintain a gentle simmer; you may not use all the stock or you may need up to 1.1 L depending on rice and evaporation.

Incorporate mushrooms

When the rice is nearly done (after about 14 minutes, when there are 1–2 ladles of stock remaining), stir in the sautéed fresh and rehydrated mushrooms and any accumulated juices. Continue adding stock as needed and cook until rice reaches desired creaminess and texture.

Finish with butter and cheese

Turn off the heat. Add 30 g unsalted butter and 70 g freshly grated Parmigiano-Reggiano to the risotto. Stir vigorously (mantecatura) for about 1 minute until the risotto becomes glossy and creamy. Check seasoning and add sea salt and freshly ground black pepper to taste.

Rest briefly

Cover the pan with a lid or plate and let rest off heat for 1–2 minutes to meld flavors.

Plating and final touches

Spoon the risotto into warm shallow bowls. Drizzle each portion with about 1 tsp white truffle oil (adjust to taste — truffle oil is potent). Sprinkle the chopped parsley and shave or grate an extra 20 g Parmigiano-Reggiano over each serving. Finish with a light twist of freshly ground black pepper.

Serve

Serve immediately while the risotto is creamy and hot. Risotto is best enjoyed right away.