Italian
Porcini Mushroom Risotto
by Casa Pappagallo · 705K subscribers on YouTube
A classic Italian first course: simple yet incredibly flavorful risotto with fresh porcini mushrooms, enriched with a vegetable broth infused with dried porcini.
- Difficulty
- easy
Ingredients
11 items- CarrotFor the broth
- OnionFor the broth
- CeleryFor the broth
- Dried Porcini MushroomsA few dried porcini mushrooms to enhance flavor
- Carnaroli RiceCarnaroli rice is recommended
- Fresh Porcini MushroomsFresh porcini mushrooms, stems and caps used separately
- ButterUnsalted butter
- Olive Oil(optional) — Optional, can be used instead of butter
- ParsleyFresh parsley, chopped
- Black PepperFreshly ground black pepper
- SaltTo taste
Method
- Prepare a simple vegetable broth with carrot, onion, celery, and a few dried porcini mushrooms.
- In a pan, melt butter (or add a little oil).
- Add the rice and toast until translucent.
- While the rice toasts, chop the stems of fresh porcini mushrooms.
- Add hot broth to cover the rice, then add the chopped stems.
- Cook the rice, always keeping it covered with hot broth. Stir occasionally.
- After about 10 minutes, slice the mushroom caps and add them to the rice with more broth.
- Continue cooking for another 4-5 minutes, tasting for doneness. Adjust salt if necessary.
- Once cooked, remove from heat and add butter to mantecare (cream the risotto).
- Let it rest for a few minutes.
- Serve with fresh parsley and a sprinkle of pepper.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
