For 4 people
Ingredients
- 30 grams dried porcini mushrooms
- 300 ml warm water (to soak the porcini)
- 300 grams fresh mushrooms or chestnut mushrooms, sliced
- 320 grams risotto rice (Arborio)
- 1.2 litres vegetable or meat stock
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- 120 millilitres dry white wine
- 60 grams butter, cold and cubed
- 60 grams Parmigiano Reggiano, freshly grated
- 2 tablespoons extra virgin olive oil
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
Preparation
Soak the porcini: Soak the 30 grams of dried porcini mushrooms in 300 ml of warm water for at least 20 minutes. Strain them, reserving the soaking liquid (strain it through a fine sieve or coffee filter to leave behind any sand) and chop the porcini coarsely.
Heat the stock: Bring the 1.2 litres of vegetable or meat stock to the boil and add the strained porcini soaking liquid. Keep the stock gently simmering on a separate burner; risotto always wants hot, not cold, stock.
Sauté the mushrooms: Heat 2 tablespoons extra virgin olive oil in a separate pan over medium heat. Sauté 300 grams of fresh mushrooms or chestnut mushrooms, sliced, until golden brown and they have released their moisture, about 6-8 minutes. Add the chopped porcini, season with a pinch of salt and set aside.
Sauté onion and garlic: Melt a small portion of the 60 grams of butter, cold and cubed, in a wide, heavy pan over medium heat. Sauté 1 small onion, finely chopped, gently until translucent, about 4 minutes, without colouring. Add the 2 garlic cloves, finely chopped, and cook for another minute.
Toast the rice: Add the 320 grams of risotto rice (Arborio) dry rice and stir for 1-2 minutes until each grain feels glossy and warm (tostatura) — this seals the grain and is essential for the right bite.
Deglaze with wine: Pour in 120 millilitres of dry white wine and stir until the alcohol has evaporated and the rice has absorbed the wine.
Cook the risotto gently: Add a ladle of hot broth, stir regularly and wait until the liquid is almost fully absorbed before adding the next ladle. Repeat this for 16-18 minutes. Do not stir constantly, but often enough to release the starch.
Add the mushrooms: Stir in the sautéed mushrooms (from step 3) 5 minutes before the end, along with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper to taste.
Mantecatura (finishing): Turn off the heat once the rice is al dente (still a bit firm in the middle) and the texture is 'all'onda', wavy when you shake the pan. Vigorously whisk in the remaining cold 60 grams of butter, cold and cubed, and the 60 grams of Parmigiano Reggiano, freshly grated, until a creamy, glossy mass is formed.
Let it rest and serve: Allow the risotto to rest for 2 minutes with the lid on, divide onto warm plates and sprinkle with 2 tablespoons flat parsley, finely chopped parsley. Serve immediately — risotto does not wait for guests.
Tips
Authenticity: use real Italian risotto rice (not ordinary rice), stir with a wooden spoon, and never add cheese to a mushroom risotto with fish or shellfish (not applicable here, but a well-known Italian rule). Traditionally, no cream is used here — the creaminess comes entirely from the starch and the mantecatura with butter and cheese. Always add the broth hot, never cold, otherwise the cooking process stops and the rice cooks unevenly.