Porcini Risotto
Drogo
0 - 0
15 minutes
45 minutes
This rich and comforting porcini risotto is a wonderful way to enjoy the deep, earthy flavour of one of the most prized wild mushrooms. Porcini, also known as ceps, have an intense savoury character that works beautifully with creamy risotto rice, white wine, butter and Parmesan.
A classic porcini mushroom risotto is particularly suited to the cooler months, when fresh wild mushrooms are at their best. Slowly adding homemade mushroom stock to the rice builds layers of flavour while creating the creamy consistency that makes risotto so satisfying.
This porcini risotto recipe uses fresh mushrooms, with some cooked into the risotto and a few golden slices reserved for serving. If fresh porcini are unavailable, the recipe can also be adapted using dried porcini, making it possible to enjoy this luxurious ceps risotto outside the fresh mushroom season.
Finished with Parmesan, parsley and sautéed porcini, this is a simple yet indulgent autumn risotto that allows the mushrooms to take centre stage.
Ingredients
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250g Porcini
- 4 Shallots
- 250ml White wine
- 200g Unsalted butter
- 500ml Water
- 2 cloves Garlic
- 400g Risotto rice
Directions
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Step 1, Trim the porcini mushrooms, then trim and peel the shallots. Reserve all the mushroom and shallot trimmings for the stock. Place the trimmings in a saucepan with some of the parsley, reserving the rest for serving, and add the thyme or another herb. Pour in half of the white wine and the water, bring to the boil, then reduce the heat and simmer for around 20 minutes.
Step 2, Heat a heavy-bottomed frying pan over a low heat and add half of the butter with a little oil. Add the shallots and cook very gently for around 20 minutes, stirring frequently, until soft, translucent and fragrant without allowing them to brown.
Step 3, Remove two-thirds of the cooked shallots from the pan and set aside. Add the remaining butter and a little more oil to the shallots left in the pan, followed by the garlic. Sweat gently for a few minutes until the garlic has softened.
Step 4, Slice the porcini mushrooms, reserving a few of the best-looking slices for serving. Add the remaining porcini to the softened garlic and shallots and sauté until the liquid released by the mushrooms has evaporated and the porcini begin to fry. Add a ladle of the mushroom stock and bring to a rapid simmer. Reduce until the liquid begins to thicken and become glossy, then remove from the heat, check the seasoning and set aside.
Step 5, In a separate pan, heat the reserved shallots before adding the risotto rice. Cook over a low heat for a few minutes, stirring continuously to coat the grains, then increase the heat and add the remaining white wine. Continue stirring until the wine has been absorbed. Reduce the heat and begin adding the hot mushroom stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until the rice is creamy but still retains a little bite.
Step 6, While the porcini risotto is cooking, heat a little oil in a separate frying pan. Add the reserved porcini slices and fry until beautifully golden on both sides, then remove from the pan and set aside for serving.
Step 7, Once the rice is cooked, stir through the prepared porcini mushroom mixture until evenly combined. Check the seasoning and make sure the porcini mushroom risotto has a loose, creamy consistency rather than being stiff or dry. Divide between bowls and finish with freshly grated Parmesan, chopped parsley and the golden porcini slices. Serve immediately.
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