If you don't have fresh porcini mushrooms, see my suggestions for substitutions above. Once made, this needs to be eaten straight away. If you do have leftovers, they are great mixed with an egg, breaded and fried as little cakes the next day.
Course: Main Course, Rice, Side Dish
Keyword: fried rice, mushrooms, porcini, risotto
Author: Hank Shaw
1/2poundfresh porcini mushrooms, diced small
1garlic clove, minced
2cupsrisotto rice(Carnaroli, Arborio or Vialone Nano)
1/4cupwhite wine or vermouth
1/4cupgrated parmesan cheese
In a large, heavy pot, heat 3 tablespoons of butter over medium-high heat for 1 minute, then add the shallot and fresh porcini. Sprinkle some salt over them as they cook. Stir often and saute for 6 to 8 minutes. The mushrooms will give up their water at some point, and you want this to mostly boil away.
Stir in the minced garlic and the rice and saute for another minute or three. Add the dried thyme and the porcini powder, if using.
Pour the vermouth into the pot and stir it in. It's likely that it will almost immediately evaporate. If so, add 1 cup of the stock. Stir this in. You are now in the work stage of a risotto. You will need to constantly stir and add stock 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 liquid 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.
You will likely need more liquid than the quart of stock. Use water from here on in. When the rice is cooked but not mushy, stir in the remaining 2 tablespoons of butter and the parmesan cheese.
Add a little more water to keep the risotto loose, then spoon it into bowls and grind some black pepper over it.
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?