The origin of risotto dates back to the 14th-century BC, a time when Italy's humidity served as the ideal place to grow short-grain rice. This Porcini Risotto comes from Northern Italy and is a traditional first course or main served in Florentine households. Selene Goretti — resident chef at I Corbezzoli and Cortile Pratolino — brings you her take on this comforting Italian staple.
Porcini mushrooms steal the show in this dish. Nutty in flavour and tender in texture, they are sautéed in Extra-virgin olive oil and garlic, then tossed with browned onions. A glass of white wine coats the rice in a subtlety honeyed aroma for additional flavour. Parmigiano-Reggiano and butter create a velvety finish to this dish, spiked with fresh thyme and pepper.
Serves 4 - Cook in 50 minutes
- 400g of Porcini mushrooms, fresh or frozen
- 320g of Carnaroli rice or Vialone Nano
- 1 gold onion, finely chopped
- 1 garlic clove, whole
- 50g butter
- 1 glass of white wine
- 1l vegetable broth
- Extra-virgin olive oil
- Fresh thyme
- Salt and pepper
Begin by chopping the stalks of the mushrooms into 1cm cubes, and slicing the caps of the mushrooms. Heat some olive oil and garlic in a saucepan and sauté the mushrooms.
In a separate saucepan, brown the finely chopped onions in olive oil. Add the rice and allow to toast, stirring continuously. Add a glass of white wine and continue to simmer, stirring until the wine evaporates.
On medium-high heat, cover the rice with vegetable stock (approximately 2 fingers) and cook for approximately 10 minutes. Make sure you continue to add stock as it evaporates, never covering the rice completely. Once the risotto is almost ready, add the mushrooms and continue to cook for another 5 minutes, stirring. It shouldn’t take more than 15/20 minutes to cook the rice.