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Porcini risotto

By January 13, 2017 ,

This is one dish that along with spaghetti carbonara gets a resounding yes if I say I'm going to cook it. It certainly is a favourite in my house. 
I use porcini a lot in cooking, I just love the depth of flavour you get from them. If you are going to use them, do try and get good quality ones. They are not cheap, but worth every penny for the flavour hit and unlike the cheap ones, a little will go a long way. 





50g porcini rehydrated in 300ml boiling water (keep the water, but ensure you pass it through a sieve before using in the risotto)
250g risotto rice (my preference is arborio)
50g parmesan grated
20g unsalted butter
2 shallots finely chopped
2 cloves garlic finley chopped
5g fresh thyme finely chopped
1 litre chicken or veg stock
Salt and pepper to season
10ml oil for frying
100ml vermouth

In one pan mix the stock and water from the porcini together, keep the stock on a low heat as you will need it warm when you add it to the risotto
In another medium sized sauce pan on a low heat fry off the shallots and garlic until soft
Wring out the excess water from the porcini and roughly chop them, add to the pan and turn up the heat to medium and cook for a further 5 mins
Turn the heat up high and add the vermouth, after 1 minute turn the heat down to a medium heat
Add the rice to the pan and stir to coat in the residual liquid
Start to add the stock a ladleful at a time and keep stirring until the rice has absorbed each ladle before adding another
After 15 mins, take some of the rice and test for doneness, it should be soft with a little bite but not too much and not leave a chalky sensation in your mouth
If it is still a little chalky or al dente, then continue to cook until you get the right texture
You may not need to use all the stock
Turn the heat down and add the parmesan, thyme and butter, stirring through
Season and serve

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