Risotto ai Funghi Porcini

Luxurious creamy Italian risotto with dried porcini mushrooms, white wine, and shaved Parmigiano-Reggiano.

Nutrition per serving

• 1.5 cupsArborio rice
• 1 ozDried porcini mushrooms
• 5 cupsChicken broth
• 1 smallOnion
• 1/2 cupWhite wine
• 3 tbspButter
• 3/4 cup gratedParmigiano-Reggiano
• 2 tbspOlive oil
• for garnishFresh parsley
• to tasteSalt and pepper

1. 1

   Soak dried porcini in 1 cup warm water for 20 minutes. Drain, reserving the soaking liquid. Chop mushrooms.

2. 2

   Heat broth in a saucepan and keep it simmering. Add strained porcini liquid to the broth.

3. 3

   In a wide pan, sauté finely diced onion in olive oil and 1 tbsp butter until translucent.

4. 4

   Add rice and toast for 2 minutes, stirring until edges turn translucent.

5. 5

   Pour in white wine and stir until absorbed.

6. 6

   Add chopped porcini. Begin adding hot broth one ladle at a time, stirring frequently and waiting until each is absorbed.

7. 7

   Continue for 18-20 minutes until rice is creamy and al dente.

8. 8

   Remove from heat. Stir in remaining butter and grated Parmigiano (this is called mantecatura).

9. 9

   Season with salt and pepper. Serve immediately with extra Parmigiano and parsley.

💡 Tips for Risotto ai Funghi Porcini

• • Let meat rest for 5 minutes after cooking to keep it juicy.
• • Use room-temperature eggs for more even cooking and better volume.
• • Rinse rice under cold water until clear to remove excess starch.
• • Pound chicken to even thickness for uniform cooking.

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