📝 About This Recipe
This quintessential Northern Italian masterpiece celebrates the earthy, noble flavors of the king of mushrooms: the Porcini. By slowly coaxing the starch from superfine Carnaroli rice, we create a naturally creamy texture that carries the deep, woodsy essence of the forest floor. It is a luxurious, comforting dish that embodies the soul of Italian 'cucina povera' elevated to fine dining elegance.
🥗 Ingredients
The Broth (The Soul)
- 1.5 liters Vegetable or Light Chicken Stock (low sodium, kept at a constant simmer)
- 30 grams Dried Porcini Mushrooms (to infuse the broth with deep flavor)
The Mushrooms
- 400 grams Fresh Porcini Mushrooms (cleaned with a damp cloth, sliced 1/2 cm thick)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 clove Garlic (bruised/smashed)
- 2 sprigs Fresh Thyme (leaves only)
The Risotto Base
- 320 grams Carnaroli or Arborio Rice (do not wash the rice)
- 2 pieces Shallots (very finely minced)
- 120 ml Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 50 grams Unsalted Butter (divided into two portions)
The Mantecatura (The Finish)
- 60 grams Parmigiano Reggiano (freshly grated)
- 30 grams Cold Unsalted Butter (cubed)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- to taste Sea Salt and Black Pepper (freshly cracked pepper is essential)
👨🍳 Instructions
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1
Place the dried porcini in a small bowl with 200ml of warm water. Let soak for 20 minutes. Lift mushrooms out, chop them finely, and strain the soaking liquid through a coffee filter into your main stock pot. Bring the stock to a gentle simmer.
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2
In a wide, heavy-bottomed skillet or 'tegame', heat 2 tablespoons of olive oil over medium-high heat. Add the smashed garlic clove and the fresh sliced porcini.
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3
Sauté the fresh mushrooms for 4-5 minutes until golden brown. Remove the garlic clove, season with a pinch of salt and thyme, and set the mushrooms aside on a plate.
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4
In the same pan, melt 25g of butter over medium heat. Add the minced shallots and cook gently for 3-4 minutes until translucent but not browned.
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5
Add the rice to the shallots. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the edges of the grains become translucent and the rice smells slightly nutty.
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6
Pour in the white wine. It will hiss and steam; stir until the liquid has been completely absorbed by the rice.
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7
Add the chopped rehydrated dried porcini to the rice. Begin adding the hot stock one ladle at a time (about 150ml).
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8
Stir the rice frequently. The friction of the grains rubbing together is what releases the starch to create the creaminess. Wait until each ladle is almost fully absorbed before adding the next.
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9
After about 12 minutes of cooking, stir in two-thirds of the sautéed fresh porcini mushrooms (reserve the prettiest slices for garnish).
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10
Continue adding stock and stirring until the rice is 'al dente'—tender but with a firm bite in the center. This usually takes 18-20 minutes in total from the first ladle.
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11
Remove the pan from the heat. This is crucial for the 'mantecatura'. The rice should be slightly 'all'onda' (wavy/fluid), not dry.
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12
Vigorously stir in the cold cubed butter and the grated Parmigiano Reggiano. This creates an emulsion that gives the dish its velvet-like finish.
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13
Cover the pan with a lid and let it rest for 2 minutes. This allows the flavors to settle and the texture to perfect itself.
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14
Give it one final stir, season with salt and a generous crack of black pepper, and stir in the fresh parsley.
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15
Plate immediately on warm shallow bowls, topping with the reserved sautéed porcini slices.
💡 Chef's Tips
Always keep your stock at a simmer; adding cold stock shocks the rice and prevents a creamy texture. Use Carnaroli rice if possible; it is the 'king' of risotto rice because it holds its shape better than Arborio. Never wash the rice before cooking, as you need that surface starch to create the signature sauce. Don't overcook the rice; it should have a distinct 'soul' or bite in the middle, much like pasta. Mantecatura must be done off the heat to prevent the cheese and butter from separating into oil.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Nebbiolo or a refined Barbera d'Alba. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness. A drizzle of high-quality truffle oil just before serving can add an extra layer of decadence. Offer extra freshly grated Parmigiano Reggiano at the table for guests to customize their saltiness. Serve on pre-warmed plates to ensure the risotto maintains its perfect consistency until the last bite.