Porcini Mushroom Risotto
The definitive autumn risotto: porcini — kings of the season's mushrooms — seared over high heat then folded into creamy carnaroli rice cooked in stock, bound with butter, Parmesan and a touch of cream. A deep, woodsy dish that tastes of October forests, for good foraging hauls or market-stall season.
Original recipe : Le Comptoir de Messénie
Ingredients
- 500 g porcini (or a mix of porcini, chanterelles, oyster mushrooms)
- 250 g risotto rice (carnaroli, vialone nano or arborio)
- 1 yellow onion
- 100 ml dry white wine
- 1.5 litres hot vegetable stock
- 2 tbsp olive oil
- 1 knob of butter
- 2 tbsp grated Parmesan (plus more to serve)
- 3 tbsp thick crème fraîche
- Fresh parsley
- Salt, pepper
Method
- 1Clean the porcini (brush or damp cloth, never soak) and cut into pieces.
- 2Sear a few minutes over high heat in a little olive oil; set aside.
- 3In the same pot, soften the finely chopped onion until lightly golden.
- 4Add the rice (unwashed) and toast 2 minutes, stirring.
- 5Pour in the wine and stir gently until evaporated.
- 6Add the hot stock ladle by ladle, letting the rice absorb between additions, about 18 minutes.
- 7Halfway through, fold in the seared porcini.
- 8To finish, add the cream, butter and Parmesan, stir, season with pepper and scatter with parsley. Serve at once.
Tips & tricks
- Never soak porcini: they drink up water and lose their aroma.
- A few rehydrated dried porcini (their strained water added to the stock) deepen the flavour.
- Keep some handsome seared slices for the top.
Variations
- Out of season, use 30 g rehydrated dried porcini.
- A drop of truffle oil at serving for special occasions.
Storage
Best eaten immediately; keeps 24 h refrigerated.
Ingredient substitutions
- Butter : coconut oil, plant-based margarine or nut butter (dairy-free / vegan).
- Cream : soy, oat or coconut cream.
- Parmesan : nutritional yeast or another hard cheese.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Porcini Mushroom Risotto"?
Allow about 20 min of prep and 30 min of cooking, i.e. 50 min in total for 4 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Porcini Mushroom Risotto" ahead and store it?
Best eaten immediately; keeps 24 h refrigerated.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe vegetarian?
Yes, "Porcini Mushroom Risotto" is vegetarian: it contains no meat or fish.
Is this recipe gluten-free?
Yes, as written this recipe is gluten-free. Do check that any processed products you use are gluten-free too.
Similar recipes
Avis
Aucun avis pour l'instant. Sois le premier à donner ton avis !