porcini risotto recipe
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Porcini Risotto

This recipe is a triple porcini bomb: You use both fresh and dried porcini, plus the water you reconstituted the mushrooms in to cook the rice. You don't need too much fresh porcini for this dish, and I use only the stems. One good-sized mushroom will do. You will also want some dried porcini, too, and these are available in many supermarkets
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: Italian
Servings: 4 people
Author: Hank Shaw

Ingredients

  • 1 ounce dried porcini
  • 4 cups boiling water
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 cup fresh porcini, diced
  • Salt
  • 1 cup risotto rice Carnaroli, Arborio or Vialone Nano
  • 1/3 cup Marsala wine or sherry
  • 1/4 cup grated parmesan cheese
  • Black pepper
  • 1 squab breast for each diner (optional)
  • 1 tablespoon olive oil (optional)

Instructions

  • Soak the dried porcini in the boiling water for 30 minutes. Do the rest of your prep while the dried mushrooms are soaking.
  • In a large, heavy pot, heat the olive oil over medium-high heat for 1 minute, then add the shallot and fresh porcini. Saute for 3-4 minutes, or until the mushrooms begin to brown. Sprinkle some salt over them as they cook. Chop the reconstituted dried porcini and the rice and add them to the pot. Stir well and saute another 2 minutes or so.
  • Pour the mushroom soaking water through a paper towel to filter out any grit and put it in a pot with 2 additional cups of water. Set this to simmering.
  • Add the Marsala to the pot with the rice and stir it in. It's likely that it will almost immediately evaporate. If so, add 1 cup of the mushroom soaking water. Stir this in. You are now in the work stage of a risotto. You will need to constantly stir and add water to the rice as it cooks to get that creamy consistency. I stir almost continuously at this point, but you can step away a little bit. Once the water is almost gone -- you never want the rice to stick to the bottom of the pot -- add a little more, then a little more, and so on. Sprinkle salt in the pot once or twice as you do this.
  • When the rice is al dente, i.e., close to done but not yet there, get out a small frying pan and heat the 1 tablespoon of olive oil over medium-high heat. Let this get hot and set the squab breast skin side down on it. Turn the heat down to medium and let this sear for 2 minutes. Flip the squab breast and cook for 1 more minute. Remove to a cutting board, tent loosely with foil and let it rest.
  • Add the parmesan cheese to the risotto and stir it in. If you run out of water, add a little more to keep the risotto loose. Taste for salt after adding the parmesan, as it is salty. Stir for 5 more minutes.
  • Spoon the risotto into bowls and grind some black pepper over it. Slice the squab breasts and put on top of the risotto.

Notes

A word on the rice. I prefer Carnaroli or Arborio rice for this recipe. You absolutely need a risotto rice to make this. No long-grain, OK?