Risotto with Dried Porcini Mushrooms

A delicious risotto made with dried porcini re-hydrated in water, using the porcini water as stock base for a full-rounded porcini flavour. A final addition of chopped hazelnuts takes this gourmet risotto to the next level.

Course Main Course

Cuisine Italian

Keyword porcini risotto, risotto with dried mushrooms, risotto with mushrooms and hazelnuts

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings people

Calories 518kcal

Author Eva | Electric Blue Food

Ingredients

300 g risotto rice i.e. Arborio or Carnaroli
50 g dried porcini
2 tbsp vegetable stock concentrate or stock cube
100 ml white wine
50 g butter
1 garlic clove
30 g parmesan grated
30 g hazelnuts chopped
1 L water

Metric - US Customary

Instructions

Boil 1 L water and pour over dried porcini. Let mushrooms soak for 15 minutes, then remove re-hydrated mushroom bits and set aside. Add stock concentrate (or cube) to mushroom water and stir to dissolve. Set back on the stove and keep on low heat throughout the recipe.
Set a Dutch oven on medium heat and melt 1/3 of the butter. Peel and finely mince the garlic. Add garlic to the butter and sauté for about 3 minutes. Reduce the heat if the garlic starts to fry/burn.
When the butter is fragrant, add the rice and toast stirring constantly until translucent, about 2 minutes. Next, pour in the wine, stirring constantly until it evaporates. Lower the heat to medium-low.
Pour in a couple ladles mushroom broth adding enough to just cover the rice. Give it a stir and simmer until absorbed. Repeat and continue working in batches until the rice has cooked through, stirring occasionally. Taste test for doneness before every addition, as different rice types have different cooking times. Rice may be ready before all of the broth has been added.
Separate some of the nicer rehydrated porcini and set aside. Chop the rest and add to the rice. Pour in a couple ladles of mushroom broth adding enough to just cover the rice. Stir and let simmer until absorbed. Repeat and continue working in batches until all of the stock has been added and absorbed into the rice. Taste test for doneness before every addition, as different rice types may require less broth to cook through. You may not need to use all of the broth.
In the meantime, set a small pan on medium heat and melt about 1 tsp of butter. Add the reserved porcini you had set aside and sauté in butter for a couple of minutes. Stir in a pinch of salt and remove from the heat.
When the last addition of broth has been added and has almost completely been absorbed by the rice, remove from the heat. Don't wait until it's been fully absorbed but remove it when still slightly soupy. Stir in the the rest of the butter and the parmesan. Lastly, add the sautéed porcini and the chopped hazelnuts.

Notes

Please notice that the nutritional information included in this recipe is made by an online calculator and only meant to be used as a guideline.

Nutrition