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Porcini Mushroom Risotto

Porcini Mushroom Risotto

Prep time: 40 minServes: 4

Pairs with

The mushroom's umami and the brown butter match a full white with oak or a delicate light red — oaked Chardonnay or Pinot Noir.

Ingredients

  • 320 g carnaroli rice
  • 30 g dried porcini + 200 ml soaking water
  • 200 g fresh porcini or button mushrooms
  • 1 l vegetable stock
  • 200 ml dry white wine
  • 1 yellow onion, finely chopped
  • 3 tbsp butter
  • 60 g Parmesan, grated
  • 2 tbsp olive oil
  • Salt and black pepper
  • Fresh thyme

Method

  1. 1Soak dried porcini in warm water for 20 minutes. Strain and reserve the liquid.
  2. 2Fry fresh mushrooms in butter until golden. Set aside.
  3. 3Sauté the onion. Add rice and toast 2 minutes. Pour in wine and mushroom water. Add stock a ladle at a time, about 18 minutes.
  4. 4Stir in butter, Parmesan, soaked and fried mushrooms. Season. Serve with thyme.