Porcini Mushroom Risotto Recipe
bomba rice, parmesan, mascarpone, porcini
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Ingredients
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Risotto base
Porcini mushrooms
Finishing & garnish
Method
Porcini mushrooms
- 1
Rehydrate dried porcini
Place the dried porcini in a heatproof bowl and pour 1 1/2 cups hot (not boiling) water over them. Let soak for 20–30 minutes until soft. Reserve the soaking liquid by straining through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove grit; set liquid aside and finely chop the rehydrated porcini.
- 2
Sauté fresh mushrooms
Heat 1 tablespoon butter in a medium skillet over medium-high heat. Add sliced cremini/button mushrooms and sauté until golden and any liquid has evaporated, about 6–8 minutes. Add chopped rehydrated porcini and thyme, cook 1–2 minutes more to combine. Season lightly with 1/4 tsp salt and a pinch of black pepper. Remove from heat and set aside.
Risotto base
- 3
Prepare stock and porcini stock
Keep the chicken or vegetable stock hot in a saucepan over low heat. Skim any debris from the reserved porcini soaking liquid and add up to 1/2 cup of it to the hot stock (taste for intensity; discard any very gritty sediment). This adds porcini flavor to the cooking liquid.
- 4
Sweat aromatics
In a heavy-bottomed wide saucepan or sauté pan, warm 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and a pinch of salt; cook gently until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, without browning.
- 5
Toast the rice
Add the bomba rice to the pan and stir to coat the grains with the fat and aromatics. Cook, stirring constantly, for 2–3 minutes until edges of the rice begin to look translucent and there is a faint nutty aroma.
- 6
Deglaze with wine
Pour in the white wine and stir until mostly absorbed by the rice.
- 7
Cook risotto by adding 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 18–22 minutes, keeping the rice at a gentle simmer. About halfway through cooking, stir in the sautéed mushrooms and chopped rehydrated porcini so their flavor melds into the rice.
- 8
Check doneness
Taste the rice after 18 minutes. Bomba rice is creamy but should remain slightly al dente in the center. If needed, continue adding small amounts of hot stock and cooking a few more minutes until desired texture is reached. Season with remaining 3/4 teaspoon salt and black pepper to taste.
Finishing & garnish
- 9
Mantecare (finish the risotto)
When the rice is cooked, remove the pan from the heat. Immediately stir in 1 tablespoon cold butter, the mascarpone (3 tablespoons), and the grated Parmesan in two additions, stirring vigorously to create a glossy, creamy emulsion. If the risotto seems too thick, loosen with 1–2 tablespoons of the reserved hot stock or porcini-infused liquid until it reaches a creamy, slightly flowing consistency.
- 10
Adjust seasoning and rest
Taste and adjust salt and pepper. Add lemon zest if using for brightness. Let the risotto rest, covered, for 1 minute to marry flavors.
- 11