A simple risotto with few ingredients, that is packed with flavor. That is how we can describe this mushroom risotto. The stars of this dish are the dried porcini mushrooms, which add a deep umami flavor to the rice and the mushrooms, with their earthy notes, add a rich texture. In short, choose this simple risotto with mushrooms and porcini mushrooms and enjoy.
What is porcini mushrooms?
Porcini mushrooms are a flavorful, edible mushroom that grows in forests around the world. With its wide, bulbous cap and sturdy stem, this mushroom offers a robust texture and a characteristic, earthy flavor. Often loved in the kitchen, both fresh and dried, porcini mushrooms add depth and umami flavor to various culinary creations, such as risotto, pastas and sauces. Porcini usually grow in late summer to early fall, depending on specific climatic conditions
This dried variant used in this risotto is the seasoning of the dish. By turning it in a cutter into a powder, you will see that this risotto will be a true taste explosion!
Risotto with mushrooms and dried porcini mushrooms
Equipment
- Cutting board
- Chef's knife
- Cutter or food processorto finely chop the dried porcini mushrooms
- Large panfor the risotto
- Silicone Spatulato stir the risotto
Ingredients
- 200 gram risotto rice
- 100 gram chestnut mushrooms cut into small cubes
- 100 gram chestnut mushrooms cut into slices
- 50 gram shimeji mushrooms butts cut off
- 40 gram oyster mushroom hand-picked into large pieces
- 30 gram dried porcini (porcini bread) available at normal supermarkets
- 50 gram white onion shredded
- 1 litre vegetable stock
- 80 gram butter
- 60 gram grated or finely chopped parmesan cheese in a bag
- olive oil for baking
- pepper and salt
Instructions
- Cut all mushrooms and onion as described in the ingredients list.
- Place the dried porcini mushrooms in the cutter and grind it completely into a powder.
- Fry the chopped onions together with the mushroom cubes in the pan with a little olive oil or butter over medium high heat.
- Add the risotto and fry for another 2 minutes. Be careful that the risotto does not burn. If it's going too fast, you can turn the heat down a bit.
- Add a small amount of the stock and bring it to the boil. Keep mixing this well with the pan whisk.
- Add the porcini mushroom powder and continue adding stock in between and mixing with the pan whisk. Do this until the risotto is al dente. This will take approximately 20 minutes. It may take a little longer or shorter.
- If you use the stock earlier than planned, you can always add some extra water if the risotto becomes too thick.
- In between, fry the mushrooms separately with olive oil in a pan over high heat and season with salt and pepper
- When the risotto has a nice, even, floor-to-ceiling structure and the risotto grain is al dente, turn off the heat and add the butter and cheese (save a little cheese for on top of the dish). Mix this all together into an even mass.
Laying out the board
- Place the risotto with a spoon on a nice plate or bowl.
- Playfully place the mushrooms on top.
- Grate the cheese over it.
- Garnish the dish with some olive oil and coarse sea salt.
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