Do you remember how we had breakfast, lunch and dinner with porcini mushrooms when we went to the Carpathian Mountains? And Mrs. Marichka surprised us every day with a new version of “porcini mushrooms with …”? Here’s another Italian version for you, I think Mrs. Marichka would have approved 🙂
Do you remember how we had breakfast, lunch and dinner with porcini mushrooms when we went to the Carpathian Mountains? And Mrs. Marichka surprised us every day with a new version of “porcini mushrooms with …”? Here’s another Italian version for you, I think Mrs. Marichka would have approved 🙂- Prep time: 10 minutes
- Cook time: 25-30 minutes
- Serves: 4
- Difficulty: easy
- Course: pasta & risotto
- Cookware: copper saucepan, wooden spoon
- Cuisine: Italian
Ingredients
- 240 g risotto rice
- 150 g butter
- ½ medium onion, finely chopped
- 1 garlic clove, finely chopped
- 100 ml white wine
- 800 ml chicken stock
- 80 g porcini mushrooms, fresh or frozen
- 120 g cup mushrooms
- 40 g parmesan, grated
- butter for frying
Cooking method
Step 1
If the porcini mushrooms are frozen, defrost them in advance. Cut the porcini. Peel the cup mushrooms. Heat a little butter in 2 frying pans and fry the cup mushrooms and porcini separately.
Step 2
Put a saucepan with stock on low heat so that it constantly simmers. Finely chop 2 garlic cloves and 1 onion. Melt 100g butter in a separate saucepan over low heat. Add onion and sauté until it is soft and translucent but doesn’t change its colour. Add garlic and stir. Add rice. Stir constantly and fry until the rice becomes transparent.
Step 3
Increase heat to medium. Pour the white wine into a saucepan with rice and cook, stirring constantly with a wooden spatula or spoon, until the wine is completely absorbed by the rice. Stir in the stock, ladle by ladle, so that each time it covers the rice completely. Constantly stirring, wait for each addition to absorb before adding the next. When about half of the stock remains, add cup mushrooms and porcini. Continue cooking the risotto in the same way until the stock is completely absorbed. The rice should be al dente when cooked. Remove risotto from heat, add 50g butter, parmesan and stir vigorously. Put the risotto on plates and serve immediately.
My tips and tricks:
If you haven’t found fresh porcini, you can use dry ones. They make an excellent spice. To do this, grind them in a coffee grinder into a mushroom mixture and add as a seasoning to risotto or any other dish where you would like to have the aroma of porcini mushrooms. In our risotto recipe, if you use a mushroom spice, increase the amount of cup mushrooms and add the spice during frying.
- 240 g risotto rice
- 150 g butter
- ½ medium onion, finely chopped
- 1 garlic clove, finely chopped
- 100 ml white wine
- 800 ml chicken stock
- 80 g porcini mushrooms, fresh or frozen
- 120 g cup mushrooms
- 40 g parmesan, grated
- butter for frying
- If the porcini mushrooms are frozen, defrost them in advance. Cut the porcini. Peel the cup mushrooms. Heat a little butter in 2 frying pans and fry the cup mushrooms and porcini separately.
- Put a saucepan with stock on low heat so that it constantly simmers. Finely chop 2 garlic cloves and 1 onion. Melt 100g butter in a separate saucepan over low heat. Add onion and sauté until it is soft and translucent but doesn’t change its colour. Add garlic and stir. Add rice. Stir constantly and fry until the rice becomes transparent.
- Increase heat to medium. Pour the white wine into a saucepan with rice and cook, stirring constantly with a wooden spatula or spoon, until the wine is completely absorbed by the rice. Stir in the stock, ladle by ladle, so that each time it covers the rice completely. Constantly stirring, wait for each addition to absorb before adding the next. When about half of the stock remains, add cup mushrooms and porcini. Continue cooking the risotto in the same way until the stock is completely absorbed. The rice should be al dente when cooked. Remove risotto from heat, add 50g butter, parmesan and stir vigorously. Put the risotto on plates and serve immediately.