Found some fresh porcini mushrooms at the local farmer's market and so I finally decided to make a guide for a very simple yet amazing dish, risotto ai porcini.
Risotto is, in my opinion, a dish of doing as you go, so I'm not adding measurements. You can get an idea by the photo or find a recipe if u like. Sauté garlic and onions in EVOO in a large nonstick.
Let's move this step back, put two to three boxes of stock in a pan over low to medium heat, covered. Add some saffron if you like, not required.
Rehydrate your mushrooms with warm water if you used dry porcini, chop and add to the pan to soften a bit.
Once they start to soften and brown, and your kitchen is smelling awesome, they're ready for the next step.
Throw in some arborio, it will double and then some, so don't go crazy here.
Stir to coat the rice and let it go a minute or two until you hear some grains sizzling.
Your rice (and chef) are thirsty for that Pinot Grigio you picked up. Give a healthy glass or up to a cup to your arborio (don't worry you won't regret using a $15 bottle for this, live a little).
Once the wine has been absorbed, begin ladling in two or three ladles of stock into the rice, stirring frequently. Repeat as liquid is absorbed, generally helps to monitor (stand at the stove...).
Rinse and repeat the stock, taste here and there, season with salt and black pepper to taste. Once rice is to your doneness, add butter and grated parmiggiano and turn off heat. Warm some bowls.
Stir to incorporate, shower with more grated parmiggiano and garnish with some fresh parsley. Buon appetito.
- Garlic cloves
- Arborio rice
- Mushrooms (dried or fresh porcini if u find them)
- Dry white wine
- Chicken stock
- Saffron (optional)
- Parmiggiano reggiano
- Kosher salt and fresh ground black pepper
- Italian flat-leaf parsley
Los Angeles, California