Porcini Mushroom Risotto Recipe

Porcini Mushrooms Risotto Recipe is a delicious, flavored, and delicate first course.
In this recipe, we used Porcini mushrooms to enjoy these healthy mushrooms and their delicate taste. Of course, you can combine it with other ingredients, but cooked in this form will enjoy a savory flavor.

Also, you can try our Tagliatelle With Porcini.

Ingredients

• 2 large porcini mushrooms
• 1 small onion
• 350 g risotto rice
• 1.2 l vegetable cooked broth (onion, carrot, cerely stick, or fresh parsley, salt )
• olive oil, salt, pepper
• 50 g of butter
• 2-3 tbsp of ground Parmesan cheese
• fresh parsley

Directions

Broth Cook

1. First, we will prepare the vegetable broth for risotto. In a deep pan, add onion, carrot, a celery branch, or a bunch of parsley. Cover them well with cold water, add a little salt and let them simmer for 20 minutes. Keep it hot to use for our risotto.

Porcini cleaning

1. Next, we will clean the Porcini from dirt with a damp clean napkin. Clean them carefully. Also, the mushroom is better not rinse in running water because a mushroom is like sponges and absorbs more water.
2. So, thoroughly clean them of dirt. In case your fresh Porcini have many soils, you may use some more water. So, rinse too fast in running water and dry immediately with a clean napkin.

Risotto Cooking

1. To begin, cut the mushrooms lengthwise and sauté them in olive oil and a little butter.
2. So, cook them until we see that they have taken on a reddish color. Then, remove them from the pan and save them only to add later.
3. In the same pan, add the finely chopped onion and a little olive oil. Cook the onion until soft.
4. Next, add the rice, which we choose quality so that the risotto comes out delicious.
5. Then, stir the rice for a few minutes until we see that the grains become transparent. We will add the hot liquid to cover the rice. Mix it and let it simmer, and evaporate.
6. We will continue cooking our risotto by adding hot broth continuously. So, once the first broth absorbs, we add another one. Also, Mix it every time we add vegetable broth to the risotto pan.
   
7. We will cook it like this until the rice cooks al dente. At this point, we add the previously cooked Porcini mushrooms.
   
8. Add other hot vegetable broth and cook the risotto by leaving it a little juicy at the end.
9. Then, add the butter, minced Parmesan cheese, and mix carefully. We will see that the cream that wraps the risotto.
10. Finally, serve immediately and add minced parsley on the top.

Bon Appetit!

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