Risotto Funghi Porchini Recipe

Tapas

1. 1

   Soak the 0.5 cup dried porcini mushrooms in 1 cup hot water for 15-20 minutes until softened. Reserve the soaking liquid and strain through a fine-mesh sieve.

2. 2

   Bring the vegetable stock to a simmer in a saucepan and keep hot.

3. 3

   In a wide skillet or sauté pan, heat the olive oil over medium heat. Add the porcini mushrooms and sauté until golden, about 4-5 minutes. Remove and set aside.

4. 4

   In the same pan, add 1 tablespoon of butter and the rice. Toast the rice, stirring constantly, until the edges turn translucent, about 2 minutes.

5. 5

   Pour in the white wine and simmer until it is mostly evaporated.

6. 6

   Begin adding the hot stock one ladle at a time, stirring constantly. After each addition, wait until the liquid is mostly absorbed before adding the next ladle.

7. 7

   When the rice is almost al dente (about 15 minutes from the start), stir in the reserved porcini soaking liquid and the rehydrated mushrooms. Continue cooking until creamy and just tender.

8. 8

   Remove from heat. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.

9. 9

   Garnish with chopped parsley and serve immediately.