Risotto Con Porcini Secchi
(Risotto With Dried Porcini)
from Italian Traditional Food

Risotto con porcini secchi is an Italian favourite

Risotto con porcini secchi (Risotto with dried porcini) is a much loved Italian dish especially in northern Italy. Nowadays, it is a lot easier to make Risotto con porcini secchi as you can easily buy the dried porcini mushrooms in your local supermarket. The secret of making a good risotto con porcini secchi (Risotto with dried porcini) is to use arborio rice and a good quality home-made stock.

Serves: 4

Ingredients:

20 grams dry porcini mushrooms
(soak in warm water until soft, reserving the liquid)
1 litre of good quality stock (warm)
3 tablespoons extra virgin olive oil
80 grams butter
1 large onion (finely chopped)
1 garlic clove (finely chopped)
bunch of parsley (finely chopped)
350 grams arborio rice
1 cup dry white wine
salt and pepper (to taste)
150 grams Parmigiano reggiano cheese (freshly grated)

Method:

1. Put saucepan on a low heat.

2. Add olive oil to saucepan.

3. Add 50 grams of butter.

4. Turn heat up to medium.

5. When butter begins to foam, add onion and garlic.

6. Cook until the onion and garlic become soft.

7. Add the mushrooms (reserving the liquid).

8. Add half of the parsley, and cook for a few minutes.

9. Add the rice, stirring for 2 minutes until it is well coated.

10. Add the wine and stir until it has evaporated.

11. Add half a cup of stock.

12. Add salt and pepper to taste.

13. Stir to prevent the rice from sticking to the pan.

14. When the rice begins absorbing the liquid, add more stock.

15. Repeat this step of adding the stock and stirring, keeping the rice at the consistency of a dense paste.

16. Add in half of the reserved mushroom liquid.

17. After about 20 minutes stir in the Parmesan cheese.

18. Add 30 grams of butter.

19. Continue stirring and adding a small quantity of stock.

20. The rice will be ready (in about 2 more minutes), when al dente ie. firm but not too soft or overcooked.

21. When the risotto is ready, sprinkle with the remaining chopped parsley.

22. Serve the Risotto con porcini secchi at once.

Tip:

1. Risotto is best made with arborio rice because it absorbs the maximum amount of liquid.

2. When cooked, the rice grains should be nicely firm, not mushy in any way.

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