Risotto Porcini Recipe
Saffron risotto, creamy porcini sauce, truffle oil.
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Ingredients
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Risotto
Porcini Sauce
Finishing & Garnish
Method
Risotto
- 1
Prepare saffron infusion
Place saffron threads in a small bowl with 2 tablespoons of warm stock or warm water. Let steep for 10–15 minutes to release color and flavor.
- 2
Heat stock
In a medium saucepan, warm the chicken or vegetable stock over low heat. Keep it hot but not boiling throughout cooking.
- 3
Sauté aromatics
In a wide heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 5–6 minutes. Do not brown.
- 4
Toast rice
Add the Arborio rice to the pan and stir to coat the grains with the fat. Cook, stirring constantly, 2 minutes until the outer edges of the rice look translucent and you smell a slightly nutty aroma.
- 5
Deglaze with wine
Pour in the white wine and stir constantly until it is mostly absorbed by the rice, about 1–2 minutes.
- 6
Cook risotto by ladling stock
Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 16–18 minutes, testing for ‘al dente’ texture — creamy but with a slight bite at the center. Stir regularly to coax out the rice’s starches for a creamy texture.
- 7
Add saffron and finish
With the last ladle of stock almost absorbed and risotto nearly done, stir in the saffron infusion (including any settled threads), 1 tablespoon butter, the grated Parmigiano-Reggiano, salt, and black pepper. Stir vigorously off the heat for 1 minute to emulsify into a glossy, creamy consistency. Taste and adjust seasoning.
Porcini Sauce
- 8
Rehydrate porcini
Place the dried porcini mushrooms in a small heatproof bowl and cover with 1 cup hot water. Let soak 20–30 minutes until soft. Reserve the soaking liquid by straining it through a fine-mesh sieve lined with paper towel or coffee filter to remove grit; set both mushrooms and strained liquid aside.
- 9
Chop porcini
Coarsely chop the rehydrated porcini to a bite-sized texture. If you prefer a smoother sauce, reserve a few whole pieces and finely chop the rest.
- 10
Sauté shallot and garlic
In a small saucepan over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add the minced shallot and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 11
Cook mushrooms
Add the chopped porcini to the shallots and sauté 2–3 minutes to release flavor. Pour in 1/4 cup of the reserved porcini soaking liquid (avoid any sediment) to deglaze and simmer 2 minutes.
- 12
Finish sauce
Reduce heat to low and stir in the creme fraiche or heavy cream and thyme. Simmer gently 3–4 minutes until slightly thickened. If the sauce is too thick, add a tablespoon or two of the reserved soaking liquid or stock to reach desired consistency. Season with salt and pepper to taste. For a silkier sauce, blend with an immersion blender or transfer to a blender and pulse until smooth, then return to the pan and warm gently.
Finish & Serve
- 13
Plate risotto
Spoon a portion of saffron risotto onto warmed plates or shallow bowls, creating a slight well in the center.
- 14
Add porcini sauce
Ladle a generous spoonful of warm porcini sauce into the well and around the risotto as desired. Reserve a little sauce to finish the plate if you like.
- 15
Garnish
Drizzle each portion with about 1/4 teaspoon truffle oil (adjust to taste). Sprinkle shaved Parmigiano-Reggiano and chopped parsley over the top. Finish with a twist of freshly ground black pepper.
- 16
Serve immediately
Serve the risotto hot and creamy. Risotto texture should be slightly loose and spreadable on the plate (not stiff). Leftovers will firm up as they cool.