Porcini Mushroom Risotto


In Barcelona’s Mercat de Sant Josep de la Boqueria Sara and I were lucky enough to find cheap and plentiful dried porcini powder. I bought a bunch. Last night we had friends over for dinner and I made what might be the best mushroom risotto ever. Here’s the recipe:

2 T butter
3 cloves garlic finely minced
1 shallot finely minced
1 T porcini powder
1 oz dried porcini
1/2 lbs king trumpet mushrooms, roughly chopped
1/4 cup white wine
2 cups arborio rice
5 cups vegetable stock
1 cup grated parmesan cheese

1. Place the dried porcini in a bowl and cover with about 1 cup boiling water. Let sit 30 minutes. Remove the porcini from the water and chop. Reserve the water.
2. Add the mushroom water to the vegetable stock. Bring to a boil in a medium sized sauce pan.
3. Melt the butter in a 3 or 4 quart french oven or similarly sized pan. Add the shallot and garlic and cook until fragrant.
4. Add the trumpet mushrooms and sauté until soft.
5. Add the wine and porcini powder. Cook until thickened.
6. Stir in the rice and cook until translucent and well coated with the powder, garlic, shallot and butter mixture. This should take no more than 2 or 3 minutes. Do not let the rice brown.
7. Stir in the stock mushroom water mixture 1/2 cup at a time. Make sure the liquid is completely absorbed before adding more. Make certain to scrap the bottom of the pan so that the rice doesn’t stick.
8. Stir the porcini when half the liquid has been used.
9. When you have only a cup of liquid left stir in the cheese and then the balance of the liquid.
10. Season with salt and pepper to taste. Serve with grated parmesan cheese.

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