CookEat Recipe
Porcini Risotto
Rice with finely chopped porcini cooked in a strained tomato and vegetable sauce, finished with butter and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 300 g risotto rice; 150 g fresh food-grade porcini before trimming; Quarter of a small onion; 1 tablespoon chopped parsley; 1 short piece celery, about 5 cm; Half a small carrot; 3 tablespoons olive oil; 2 tablespoons plain tomato passata; About 250 ml water for the mushroom sauce; 1 whole garlic clove; 30 g butter; About 1 litre hot water for the rice, with extra if needed; 40 g grated Parmesan; Salt and black pepper to taste.
Step 2
Use porcini supplied as edible mushrooms by a reputable food seller. Trim and clean them, then chop into pieces slightly smaller than corn kernels. Finely chop the onion, parsley, celery and carrot. Cook these vegetables in the olive oil until beginning to colour.
Step 3
Add the passata, the 250 ml water, salt, pepper and the whole garlic clove. Simmer about 10 minutes, then remove and discard the garlic. Press the remaining sauce through a fine sieve. Return the strained sauce to the pan, add the finely chopped porcini and simmer until fully cooked, about 10–15 minutes. Reserve the mushrooms and their sauce.
Step 4
In a separate pan, cook the dry rice briefly in the butter, stirring to coat it. Add hot water a ladleful at a time and cook, stirring regularly. At about half the rice cooking time, stir in the cooked mushrooms and their sauce.
Step 5
Continue until the rice is just tender and fairly dry but moist, about 16–20 minutes total depending on the rice. Add Parmesan, adjust seasoning and serve immediately.
Step 6
For the dried-mushroom alternative, replace the fresh porcini with about 15–20 g dried edible porcini. Soak in hot drinking water until softened, rinse away grit and chop small. Cook thoroughly in the same strained sauce before adding it halfway through the rice cooking. Do not substitute 150 g dried mushrooms for 150 g fresh.
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