Creamy Porcini Mushroom Risotto

• Olive oil 30ml (2 tbsp)
• Black pepper 0.5g
• Parsley 2 tbsp
• Mushroom 30g
• Onion 1 medium
• Butter 50g
• Broth 1 liter
• Rice 320g
• Cheese 80g
• White wine 120ml

How to Make It

• 1

  Step 1: Rehydrate mushrooms and prepare broth. Soak 30g (1 oz) dried porcini mushrooms in 1.5 cups (360ml) hot water for 20 minutes until softened. Remove mushrooms, finely chop them, and strain the liquid through a fine-mesh sieve or cheesecloth to remove any grit, reserving the liquid. In a separate pot, gently heat 1 liter (4 cups) of vegetable broth and keep it simmering.

• 2

  Step 2: Sauté aromatics and toast rice. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced medium onion or shallot and cook until softened and translucent, about 5-7 minutes. Add the chopped porcini mushrooms and cook for another 3 minutes. Add 320g (1.4 cups) of Arborio rice and toast, stirring constantly, for 2 minutes until the edges become translucent.

• 3

  Step 3: Deglaze and start adding broth. Pour in 1/2 cup (120ml) of dry white wine and stir until completely absorbed. Begin adding the hot vegetable broth, one ladleful (about 1/2 cup) at a time, stirring continuously. Wait until each addition of broth is almost entirely absorbed by the rice before adding the next. This process should take about 20-25 minutes.

• 4

  Step 4: Incorporate mushroom liquid. Once about half of the vegetable broth has been used, start alternating with the reserved porcini mushroom liquid, continuing the 'one ladleful at a time' method until the rice is creamy and al dente (still firm to the bite but not hard). You may not need all the broth.

• 5

  Step 5: 'Mantecatura' and finish. Remove the risotto from the heat. Stir in 50g (3.5 tablespoons) of cold unsalted butter, cubed, and 80g (2.8 oz) of freshly grated Parmigiano Reggiano cheese. Stir vigorously for 1-2 minutes until the risotto is incredibly creamy and glossy. Taste and adjust seasoning with salt and freshly ground black pepper. If the risotto is too thick, add a splash more hot broth.

• 6

  Step 6: Serve. Ladle the creamy risotto into warm bowls. Garnish with a sprinkle of fresh chopped parsley and an extra grating of Parmigiano Reggiano. Serve immediately for the best texture and flavor.