Risotta Al Funghi Porcini E Tartufo Recipe
Make Risotta Al Funghi Porcini E Tartufo Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Porcini mushroom risotto base
Fresh porcini and truffle finishing
Method
Porcini mushroom risotto base
- 1
Rehydrate dried porcini
Place dried porcini in a heatproof bowl and cover with 300 ml of very hot stock or just-boiled water. Let soak 20–30 minutes until softened. Strain through a fine sieve reserving the soaking liquid, then pass the liquid through a coffee filter or paper towel to remove grit. Chop the rehydrated porcini and set both chopped mushrooms and strained liquid aside.
- 2
Prepare stock
Combine the reserved porcini soaking liquid with the remaining hot stock in a pot and keep it at a gentle simmer over low heat. You will ladle warm stock into the rice as it cooks — never cold stock.
- 3
Sweat aromatics
In a wide heavy saucepan or sauté pan, warm 1 tablespoon olive oil and 20 g butter over medium-low heat. Add the finely chopped onion and a pinch of salt. Cook gently, stirring often, until translucent and soft but not browned, about 6–8 minutes. Add the crushed garlic and cook 30–45 seconds until fragrant; remove the garlic if you prefer only a subtle garlic hint.
- 4
Toast the rice
Increase heat to medium-high, add the rice to the pan and stir to coat each grain in fat. Toast the rice for 1–2 minutes until edges become translucent but center remains opaque. This helps the rice release starch during cooking.
- 5
Deglaze with wine
Pour in the white wine and stir constantly until it has mostly evaporated and the rice has absorbed the liquid.
- 6
Cook the risotto
Begin adding the hot stock a ladleful (about 120 ml) at a time, stirring frequently. When the liquid is almost completely absorbed, add the next ladle. After about 8–10 minutes of cooking and 3–4 ladles added, stir in the chopped rehydrated porcini. Continue adding stock and stirring for another 6–8 minutes until the rice is tender to the bite (al dente) but still creamy. Total cooking time for the rice should be about 18–20 minutes from the first addition of stock. Adjust seasoning with salt and freshly ground black pepper as it nears doneness.
- 7
Mantecatura (finish the risotto)
When the rice is cooked to al dente and the texture is creamy but not soupy, remove the pan from the heat. Stir in the remaining 30 g butter and the grated Parmigiano-Reggiano vigorously to emulsify and create a glossy, creamy texture (mantecatura). If the risotto seems too thick, add a splash (1–2 tbs) of warm stock to loosen it. Cover the pan for 1 minute to rest.
Fresh porcini and truffle finishing
- 8
Prepare fresh porcini
Wipe fresh porcini clean with a damp cloth or soft brush; avoid soaking them. Slice into 5 mm thick pieces. In a separate skillet, heat 1 tablespoon olive oil and 20 g butter over medium-high heat until shimmering.
- 9
- 10
Fold mushrooms into risotto
Gently fold most of the sautéed fresh porcini into the finished risotto, reserving a few slices for plating on top.
- 11
Plate and finish with truffle
Spoon the risotto into warm shallow bowls. Arrange reserved porcini slices on top. Shave fresh truffle thinly over each portion (about 2–3 g per serving) or use preserved truffle slices if fresh is unavailable. Drizzle each portion with a small drop (about 1/4 tsp) of truffle oil if using — a little goes a long way. Sprinkle chopped parsley and a final turn of freshly ground black pepper. Serve immediately.