Risotto with porcini mushrooms: this risotto is a great classic of Italian autumn in the kitchen. Obviously it's fresh mushrooms, Since we are in season. On my YouTube channel also find the VIDEO RECIPE step by step. And remember that, If you do not want to lose the step by step tutorial, You can subscribe with one click to my channel.
In this risotto with mushrooms I have also used pioppini and chanterelles (chanterelles), but you can follow the same recipe and use only the mushrooms. Risotto is a nice alternative to classic pasta with porcini mushrooms.
My tips for a perfect mushroom risotto
Two things are essential for a perfect risotto: the rice quality, You can choose between a Carnaroli and Vialone Nano. And the mushroom broth, that you will need to flavor the risotto and give it that scent of the forest that, in a dish made of fresh mushrooms, must be intense and enveloping. Then, the classic mixing with butter and Parmesan cheese. I recommend a 30 months that brings the right flavor to the dish. Mushrooms, instead, trifoliamo them apart so Blanch leaving them the right consistency. And we add them to the risotto at the end of cooking: so much, The mushroom flavor is full and intense thanks to the broth.
320 grams of Carnaroli or Vialone Nano rice
200 grams of mushrooms (porcini mushrooms, chanterelle mushrooms, para, Champignon) or only mushrooms
fresh parsley, to taste
a clove of garlic
a small piece of carrot
a piece of celery
a bit of shallot
40 grams butter
80 grams of Parmesan Reggiano DOP 30 months grated
50 ml dry white wine
salt and pepper, to taste
Look carefully VIDEO RECIPE STEP BY STEP before you begin. To prepare the risotto with mushrooms must first clean the mushrooms: remove the bottom of the stem and scrape with a soft brush top. Chanterelle mushrooms and rub with a soft cloth dampened. Cut the porcini and chanterelle mushrooms in pieces, leave the smaller and make others whole pieces of poplar. Set aside some small pieces of stem and mushrooms to prepare the broth.
For the Mushroom broth: put in a pot one and a half liters of cold water, Add the mushroom stems and pieces set aside, then peeled carrot and celery, a little parsley (stems including) and shallot. Bring to a boil and cook for 30 minutes.
While the broth is cooking, them mushrooms: Finely chop the parsley, put in a pan a little extra virgin olive oil and the poached clove of garlic. Brown the garlic over low heat until golden brown and remove it, then add the mushrooms. Sauté over high heat for 2 minutes, Add half of the chopped parsley, season with salt and remove from heat.
For the risotto: toast the rice in a pan bottom and largo, preferably copper, over a low heat and fat-free. Stir occasionally. After 2 minutes, Deglaze with white wine. When the alcohol has evaporated, begin cooking the risotto mushroom cones slowly adding the mushroom broth. Season the risotto with mushrooms and continue adding broth until it is almost cooked (It will take about 15 minutes). Add the mushrooms and chopped parsley you have put aside. Turn off the heat and stir the rice with the butter, possibly adding a little more broth to create a perfect handling. Combine the Parmesan cheese and mix. Let it sit for a minute risotto.
Serve the risotto with mushrooms in individual bowls, garnish the plate with a little finely chopped parsley and freshly ground black pepper. Bon appétit!