Risotto ai Funghi Porcini

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the dried porcini mushrooms in a heatproof bowl and pour the boiling water over them. Let them rehydrate for at least 15 minutes, until softened.

   Ca. 15 min.

2. 2

   While the mushrooms rehydrate, gently warm the vegetable broth in a saucepan and keep it at a bare simmer over low heat.

   Ca. 5 min.

   Kokkens note: Keeping the broth warm is crucial for maintaining the risotto's cooking temperature.

3. 3

   Once rehydrated, remove the porcini mushrooms from their soaking liquid, squeezing out any excess liquid. Roughly chop the rehydrated mushrooms. Strain the soaking liquid through a fine-mesh sieve or cheesecloth to remove any grit, and reserve it.

   Ca. 5 min.

   Kokkens note: The mushroom soaking liquid adds a lot of flavor, but straining is essential to avoid sandy risotto.

4. 4

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

   Ca. 1 min.

5. 5

   Add the chopped shallots to the pot and cook, stirring occasionally, until softened and translucent, about 3-5 minutes.

   Ca. 4 min.

6. 6

   Add the minced garlic and chopped rehydrated porcini mushrooms to the pot and cook for another 2-3 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the garlic.

7. 7

   Add the arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent.

   Ca. 1 min.

   Kokkens note: This toasting step, called 'tostatura', helps the rice absorb liquid more evenly.

8. 8

   Pour in the dry white wine and stir until it is completely absorbed by the rice.

   Ca. 2 min.

   Kokkens note: The alcohol evaporates, leaving behind a lovely flavor.

9. 9

   Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Wait until each addition of broth is almost completely absorbed before adding the next.

   Ca. 15 min.

   Kokkens note: Constant stirring helps release the starch from the rice, creating a creamy texture.

10. 10

    Halfway through adding the broth, add the reserved mushroom soaking liquid (ensure it is warm) to the risotto, continuing to stir and add broth as before.

11. 11

    Continue adding broth and stirring for about 18-20 minutes, or until the rice is al dente – tender but still with a slight bite in the center.

    Ca. 5 min.

    Kokkens note: Taste the rice regularly to check for doneness.

12. 12

    Remove the pot from the heat. Stir in the unsalted butter and grated Parmesan cheese.

    Ca. 1 min.

    Kokkens note: This step is called 'mantecatura' and makes the risotto incredibly creamy.

13. 13

    Season with salt and freshly ground black pepper to taste. Cover the pot and let the risotto rest for 5 minutes.

    Ca. 5 min.

    Kokkens note: Resting allows the flavors to meld and the risotto to become even creamier.

14. 14

    Serve immediately, garnished with fresh parsley if desired.