Spring is already in the air, but evenings are still cold, inspiring to cook warm, hearty dishes like this risotto. Pair it with a glass of Nebbiolo and you will be transported to Italy.
Ingredients: F W V B Gf Ef
(for 4 people)
- 1 oz. of dried porcini mushrooms
- 10 oz. of rice (Arborio or Carnaroli)
- A pot of boiling water
- 2 Tbsp. of butter
- 2 Tbsp. of EVOO
- 1 organic bouillon cube
- ½ yellow onion, chopped
- 3 Tbsp. of grated Parmesan cheese
Soak the dried mushrooms in 2 cups of warm water for 30 minutes. Drain the mushrooms. Keep the mushroom water: filter it and set it aside.
Peel the onion and chop it finely. Grate the Parmesan cheese and set aside.
Sauté the onion with the oil and half of the butter, on medium heat, until slightly golden. Raise the heat, add the bouillon cube and let it melt – always stirring – then add the mushrooms, ½ cup of hot mushroom water and cook for 20 minutes, covered.
Meanwhile, bring to boil the remaining mushroom water in a small saucepan.
Uncover the mushrooms and let all the remaining liquid evaporate. Add the rice and let it toast – always stirring – for a couple of minutes, until the grains look translucent. This passage is very important because the rice must absorb the fat so that it doesn’t absorb too much liquid while cooking and the grains remain separated.
Add 1 cup of the hot mushroom water, stir the rice, and lower the heat to medium-low. When the risotto starts to look too thick, add some hot water, one ladle at a time, stirring often.
It usually takes between 15 and 18 minutes for the rice to cook. Taste it after 12 minutes and, when if feels almost done, adjust for salt if needed, add half a ladle of water, stir, remove from stove and let it sit – covered – for a couple of minutes. Uncover, add the rest of the butter and the Parmesan cheese, stir and serve immediately as it tends to thicken very quickly.
