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MediumMain coursesvegetarianCC0 1.0 Universal
Creamy Porcini Mushroom Risotto with Parmigiano Reggiano
Classic Northern Italian risotto of superfino Carnaroli rice simmered in aromatic mushroom stock, folded with sautéed porcini mushrooms, finished with cold butter and aged Parmigiano mantecatura.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Carnaroli or Arborio superfino rice320 g
- Dried porcini mushrooms, soaked in warm water30 g
- Fresh sliced cremini or porcini mushrooms250 g
- Shallot, finely minced1 pc
- Dry crisp white wine80 ml
- Hot vegetable broth infused with strained mushroom liquid1000 ml
- Cold cubed butter for mantecatura60 g
- Parmigiano Reggiano, finely grated60 g
- Fresh flat-leaf parsley, chopped2 tbsp
- Fine sea salt1 tsp
Preparation Steps
1
Soak dried porcini in 250ml warm water for 20 mins. Strain liquid into simmering vegetable broth. Sauté fresh and soaked mushrooms in 15g butter for 5 mins; set aside.
10 min timer
2
Sauté minced shallot in 15g butter 2 mins. Add rice and toast (tostatura) 2 mins until translucent and hot. Pour in white wine and let fully evaporate.
4 min timer
3
Add hot stock ladle by ladle, stirring continuously as it absorbs (approx 16 mins). Fold in mushrooms halfway through. Off heat, rest 2 mins, then beat in cold butter and Parmigiano (mantecatura all'onda). Shower with parsley.
17 min timer
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Nutrition Facts
per servingCalories
490
Protein
12g
Carbohydrates
68g
Fat
19g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Italian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Accademia Italiana della Cucina Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
