Did you know that in my upcoming cookbook, I go through all the ingredients I stock my panty with and even break down where you can find them? One ingredient category I talk about is Italian rice, the shining star of our recipe today. Paired with umami-rich porcini mushrooms and Parmigiano-Reggiano, this Porcini Risotto is genuinely next level. Plus, we had a special visitor in the kitchen when we made it; my Dad!
- 4 ounces of dried porcini mushrooms
- 5 tablespoons butter
- 1 shallot, minced
- 2 cups of Vialone Nano rice
- 1 cup white wine
- 1-quart vegetable broth, warmed and lightly seasoned
- ½ cup freshly grated Parmigiano-Reggiano
- Salt, as needed
- 1 tablespoon olive oil
- A handful of parsley, chopped
- Set porcini in a large bowl, then cover with boiling water and let sit for 30 minutes or until very soft. Remove the porcini mushrooms from the water with a spider strainer, drain them thoroughly, and then roughly chop. Strain the porcini soaking liquid through a fine mesh strainer. Discard any remnants in the strainer, and set the strained liquid aside.
- Place butter in a medium-sized pan over medium heat. Once melted, add shallot and let it sizzle for a couple of minutes, then add the chopped porcini mushrooms. Cook for one minute more, then add rice, tossing to toast. Cook the rice in the pan until it begins to smell very nutty and fragrant, about 2 minutes.
- Add wine and let it evaporate by cooking for 2 to 3 minutes. Add the vegetable stock a ladle or two at a time, stirring all the while. Add a ladle of the reserved porcini water when the rice starts to look dry and the stock has cooked off. Repeat this process of alternating stock and porcini water until the rice is al dente and flows like lava.
- Add a pinch of salt to taste, then add Parmigiano and olive oil, and stir well to emulsify. Garnish with fresh parsley and say to yourself Just Gorgeous.