Porcini mushroom risotto
A deep, creamy risotto with dried porcini — and their soaking liquid, where much of the flavour lives.
Dried porcini bring the forest to the kitchen all year round. A small handful is enough to give a risotto a rich, nutty depth.
Method
- Soak the porcini in 300 ml warm water for 20 minutes.
- Lift out the mushrooms, chop them roughly and strain the soaking liquid through a fine sieve into the stock.
- Heat the oil in a wide pan and soften the onion gently for 5 minutes, then add the garlic and porcini for 2 minutes.
- Add the rice and stir for 1–2 minutes until the grains look glossy.
- Pour in the wine and let it bubble until absorbed.
- Add the hot stock a ladle at a time, stirring often and waiting until each addition is absorbed, for 18–20 minutes, until the rice is creamy and just tender.
- Take off the heat, beat in the butter and Parmesan, season, cover and rest for 2 minutes.
- Serve with parsley and extra Parmesan.
Tip: Pour the soaking liquid slowly and leave the last spoonful in the bowl — any grit stays behind.