- 300g Arborio or Carnaroli rice
- 200g fresh or dried porcini mushrooms (or a similar quantity of mixed mushrooms if porcini are unavailable)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup dry white wine
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup cream of porcini mushrooms
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- If using fresh porcini mushrooms, clean them thoroughly, remove any dirt, and slice them thinly. If using dried porcini mushrooms, rehydrate them according to the package instructions, then cut them into small pieces.
- In a large skillet or pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until they become translucent.
- Add the porcini mushrooms (fresh or rehydrated) and cook for a few minutes until they start to release their liquid and soften.
- Add the rice and toast it for a couple of minutes, stirring constantly, until it becomes slightly translucent.
- Pour the white wine into the pot and stir until the wine is absorbed.
- Begin adding the vegetable or chicken broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked al dente, which will take about 18-20 minutes.
- Stir in the ready-made porcini mushroom sauce into the risotto and mix well.
- Remove the pot from the heat and add the butter and grated Parmigiano-Reggiano cheese. Stir until it reaches a creamy consistency.
- Taste and adjust the flavor with salt and pepper as desired.
- Serve the porcini mushroom risotto with a sprinkle of chopped fresh parsley as a garnish (if desired).
This porcini mushroom risotto with porcini mushroom sauce is a rich and flavorful dish that highlights the delicious taste of mushrooms. Enjoy your meal!