Risotto ai Funghi Porcini (Porcini Mushroom Risotto)

Risotto ai Funghi Porcini (Porcini Mushroom Risotto)

Risotto ai funghi

Ingredients:

• 1 ½ cups Carnaroli rice

• 4 cups hot veal stock (instead of chicken stock, for richer flavor)

• 1 small onion, finely chopped

• 2 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• 1 cup dry white wine

• 1 cup dried porcini mushrooms, rehydrated in warm water for 20 minutes, then drained and chopped

• ½ cup freshly grated Parmigiano Reggiano

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped, for garnish

Method:

1. Tostatura (Toasting):

   • In a large saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.

   • Add the chopped onion and sauté until translucent, about 2-3 minutes.

   • Add the Carnaroli rice to the pan, stirring continuously for 2-3 minutes. Toast the rice gently without letting it brown. This step is called "tostatura," where the rice is lightly toasted to release its starch, which contributes to the creamy texture of the risotto.

2. Bagnatura (Wetting):

   • Pour in the dry white wine, stirring until it is absorbed by the rice.

   • Begin adding the hot veal stock, one ladleful at a time. Stir frequently, allowing each addition to be absorbed before adding the next. Continue this process until the rice is al dente (firm to the bite but creamy), which usually takes about 18-20 minutes. The step of "bagnatura" ensures that the rice gradually absorbs the stock and infuses the flavors.

3. Mantecatura (Creaming):

   • About halfway through cooking, add the rehydrated and chopped porcini mushrooms. Stir them into the rice to evenly distribute their earthy flavor.

   • Once the rice reaches the desired consistency, remove the pan from heat. Stir in the remaining tablespoon of butter and the freshly grated Parmigiano Reggiano. This step is known as "mantecatura," where the final creaminess of the risotto is achieved by incorporating the butter and cheese.

   • Season with salt and freshly ground black pepper to taste.

4. Serving:

   • Spoon the risotto onto serving plates. Garnish with fresh parsley for a burst of color and fresh flavor.

   • Serve immediately while hot.

Chef's Tip:

• Always ensure that your veal stock is kept hot throughout the cooking process to avoid lowering the temperature of the risotto. A good risotto requires the right balance of temperature and stock absorption to reach the perfect creamy consistency.

Notes:

• The use of veal stock in this recipe enhances the deep, rich flavor of the risotto, making it more luxurious and satisfying than using chicken stock.

• As Carnaroli rice is used here instead of Arborio rice, it will provide an even creamier texture, as Carnaroli is known for its ability to hold a firm texture while releasing ample starch.

This Risotto ai Funghi Porcini recipe is a perfect way to showcase the earthy, savory flavor of porcini mushrooms combined with the creamy, rich texture of Carnaroli rice, all enhanced by the depth of veal stock. Enjoy!