Right after truffles, it is probably porcini that has the most intense flavor of all mushrooms. No wonder Porcini risotto, with its full and intense flavors, is one of the most delicious dishes ever made.
What’s interesting is that you only need to use a little porcini mushroom to achieve all those deep umami flavors. The small amount of porcini mushroom, together with the chicken stock and Parmesan cheese, create a fantastic taste.
Of course, you can use more porcini, but that won’t make the flavors really deeper. Not to mention porcini is an expensive kind of mushroom, wouldn’t want to waste it. If you want to enhance the taste though, I recommend you use chicken stock reduced to half. That is, use double the amount of chicken stock that’s indicated in the recipe and boil it until it gets reduced to half before adding it to your porcini risotto.
What Are Porcini Mushrooms?
Porcini mushrooms are brown-capped mushrooms with thick, white stalks. These mushrooms are prized in Italian in French cooking, and one of the precious ingredients that help you create that desired umami taste.
Poricini is the Italian name, also commonly used in English. Boletus edulis, cep, penny bun, and porcino are also used.
Dried porcini is available mostly all year around in larger supermarkets or online. If you are lucky enough to get fresh ones, they are definitely worth a try. I used dried mushrooms in this porcini risotto recipe. When using fresh, simply leave out the soaking part, all the other steps are the same.
Porcini Risotto Tips
Authentic Italian risotto has its own technique. If this is your first time experimenting with risotto, or you just simply want to know more details about it and excel your skills, make sure to read these two articles first: How to make risotto and The secrets of making a perfect risotto.
The most important tip is how to handle the stock and the rice. Here are the two essential steps:
- Heat up the chicken stock in a pot before you start making the risotto. The stock has to be hot, just lightly simmering during the whole process. Best practice is to cook the risotto in one pot, and have the stock in another one on low heat.
- Add only one ladle of hot stock to the rice at time. Stir it and let it soak almost all the liquids. Repeat this process until your rice is cooked al dente. This method ensures the creamy, soup-like result authentic Italian risotto is so famous for.
Make sure to use risotto rice for your porcini risotto. Carnaroli, Roma, and Arborio are the most popular ones in Italy. You can fin at least one of these in most larger grocery stores, and of course you can order them online.
Coking time depends on the type of rice you are using and your taste. Cooking time is always shown on the packaging of the risotto rice, check that for reference. It is usually between 14 and 20 minutes. Please note that Italians like their risotto al dente. If you like your rice cooked all the way through, you’ll need 2-5 more minutes.
The exact quantity of stock also depends on the type of rice and how do you like your rice cooked. Make sure to always have some extra hot liquid at hand when making porcini risotto.
You can add the mushrooms any time during the cooking process. Probably the best is to wait until the last couple of minutes. By doing so the mushrooms won’t be overcooked and the dish will have an intense flavor. When you add the mushrooms, pour the soaking liquid on the rice as well as it has already absorbed a lot of flavors.
For a vegetarian version, simply use veggie stock instead of the chicken stock.
Original Italian name: Risotto ai funghi porcini.
Porcini Risotto
Ingredients
- 1.1 lbs risotto rice 500 g, Carnaroli, Roma, Arborio
- 1 onion medium
- 1 clove garlic
- 1 oz dried porcini mushrooms 30 g
- ½ cup white wine 120 ml
- 6 cups
chicken stock 120 ml, use vegetable stock for vegetarian version - 1 stick butter 110 g
- 1 tbsp olive oil extra virgin
- 2 oz Parmesan cheese 60 g
- salt to taste
- pepper to taste
Instructions
- Cut the dried mushrooms into smaller pieces. Soak them in warm water in a bowl. Chop the onion and garlic finely.
- Heat up the chicken stock in a pot. It has to be hot by the time you mix it with the rice.
- In a large saucepan, heat up the olive oil and half of the butter, then add the onions. Saute them on medium heat for about 3 minutes until they soften, then add garlic and saute for another 30 seconds.
- Add the risotto rice. Stir occasionally for about 2 minutes, until the edges of the grains become transparent.
- Pour in the wine, stir and let the liquid evaporate for another half minute.
- Add one ladle of the hot stock at the time. Stir the rice, then let it absorb the stock. Repeat until the rice is cooked al dente. This takes 14 to 20 minutes, depending on the type of rice. Check the packaging for cooking time.
- Add the mushrooms with the soaking liquid 1-2 minutes before the rice is cooked. Add salt and pepper to taste.
- Take it off the heat, stir in the grated Parmesan cheese and the remaining butter. Cover and let it sit for 2-3 minutes. Stir it once more and serve hot.
