Porcini Mushroom Risotto with Basil and Parmesan
Creamy White Wine and Mushroom Risotto
Mushroom risotto is one of those dishes many folks avoid preparing for a couple of reasons. First, despite the simplicity of preparation and ingredients, dishes with such presumed elegance often seem daunting to untrained chefs. Second, even for those of us who are comfortable in the kitchen, making risotto from scratch (the only way it should be made) is very hands-on. It is definitely not a set it and forget it type of dish, but takes consistent watching and stirring. The end result, however, is well worth the constant attention.
Still, there is nothing quite like it. It is rich, creamy, comforting, and beyond satisfying. The texture and flavor work wonderfully when paired with a variety of added ingredients. We love the combination of earthy mushrooms, salty cheese, and something fresh and acidic like white wine and citrus zest! For this recipe, we used a combination of fresh mushroom varieties that are easily found year-round and dehydrated porcinis, because they are only seasonably available.
How to make risotto with dried mushroomsIngredients for porcini risotto recipe
- Olive oil
- 1 shallot, chopped
- 3 cloves fresh garlic
- 1 cup short to medium grain rice, such as arborio or clarose
- 4 cups mushroom or chicken broth
- 1 cup of reconstitution liquid from mushrooms
- ¼ cup dry, oaky white wine, such as Chardonnay
- 1 ounce of gourmet dried porcini mushrooms, reconstituted, and sliced into bite-sized pieces - reserve liquid for later use
- 1/2 pound of fresh mushrooms such as portabella, or shitake, sliced thinly
- Sea salt, to taste
- Fresh-cracked peppercorns, to taste
- 2 tablespoons of white balsamic vinegar
- 2 tablespoons fresh basil chiffonade, plus more for garnish
- ½ cup parmesan or asiago, grated
- Orange zest for added freshness and garnish, optional
Procedure for making perfect risotto with dried mushrooms
- Heat a large pot over medium heat and cover the bottom with oil.
- Once the oil is hot, add the shallots and garlic to sauté until shallot pieces are tender.
- Add more oil, if needed, and stir in both the fresh and reconstituted mushrooms.
- Push the alliums and mushrooms to the edge of the pan and add the rice to lightly toast, stirring consistently for about 3-5 minutes.
- Turn the heat down to low.
- Stir about a half cup of broth and frequently stir until liquid is fully absorbed. Do the same with the remaining liquid from reconstituting the mushroom. Follow this procedure, adding about ½ cup at a time and stirring frequently until all liquid is absorbed and the rice is tender, about 20 minutes.
- When the rice has reached your desired consistency, stir in the white wine, cheese, basil, salt, and pepper.
- Immediately before serving, stir in the white balsamic vinegar.
Top with shaved parmesan, basil chiffonade, and orange zest.
This dish is so substantial! Larger portions serves as a filling vegetarian entrée or smaller portions can be served as an elegant side to roasted poultry, pan-seared steaks, or even steamed shellfish. Curious about what to do with leftover risotto? Try mixing it with egg yolks, rolling 1-inch diameter balls, dipping in egg, dredging in flour, coating in fine bread crumbs, and frying in oil for a phenomenal appetizer!
Just as it is incredibly important to find high-quality fresh mushrooms, like porcini, it is just as critical to source only the best dried porcinis, to avoid compromising texture and flavor. Slofoodgroup only packages and sells exceptional specimens of this delectable fungi and does so at an affordable price. Check out purchasing options for our dehydrated porcini mushrooms here.
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