Many ideas came to my mind on how I should prepare the only packet of dried porcini mushroom which had followed me home from Rome. I have heard how great it is but its aroma was never known to me. Finally I decided that it should be a simple dish that is able to allow this king of mushroom to take center stage and show off its full flavor.
When I opened it, the aroma blew me away instantly. I have never come across any mushroom that has such exquisite flavor. It smells like oriental grilled cuttlefish to me. I almost wanted to taste it immediately like a snack.
It is pricy but now I regret not spending more euros to bring home a few more packets.
A small handful of dried porcini mushrooms (use more if you happen to have plenty and would like to make me jealous)
One cup of Risotto rice (for two servings)
One large bowl of chicken or vegetable stock
Half an onion, finely chopped
Desired amount of unsalted butter
Extra virgin olive oil
A quarter cup dry white wine
Fresh sweet basil
Parmigiano reggiano cheese
Soak mushroom in a bowl of simmering hot water for 30 minutes. Remove mushroom and chopped into small pieces. Keep the water for later use.
Heat up olive oil in a pan with onion over medium fire. Fry onion till translucent and add in rice follow by salt and pepper. When all grains are coated with oil, add white wine. Allow rice to soak up the wine. Put in mushrooms and mix well. Combine mushroom water with stock. With half a cup at a time, add in to rice and stir continuously until stock is being absorbed and repeat the process till rice is cooked to al dente. Add in butter, parmigiano reggiano cheese and sweet basil.
22 thoughts on “PORCINI MUSHROOM RISOTTO”
This looks delicious!
Thank you. This is the first time i am tasting porcini mushroom and its really good. Now i wonder how great will the fresh ones be.
This looks very good and flavorful! Going to have to give this a try!
Thank you Kenley for the nice comment and glad you drop by. Try it out and let me know if there are ways to improve it further. Looking forward to hearing from you again.
that looks great, ive never bought the dried porcini mushrooms but you have convinced me to try them 🙂
Hey! Thank you so much for dropping by and liking my blog. I am truly happy you like them. Fresh porcini must have taste even better. Let me know how it goes if you try the dried ones 🙂 I would love to know how different it is between the two.
Mmmmmm my mouth is watering. What could be better than porcini mushroom risotto?
Thank you for your nice comment. The mushroom truly lives up to its status. I only brought back a small packet from Italy and got to measure my usage each time in-order to sustain the supply.
everything looks so delicious—I especially like those prawns!
Thank you very much for the nice comment. You could be referring to my mixed paella or deepavali lunch. Looking forward to hear from you again.
this looks delicious!
Thank you! I am so glad you like it! 🙂
I just ate and I am hungry again. Your risotto has a perfect texture.
Thank you for your kind comment. There is so much more that I need to explore. I can’t get your risotto with butternut squash and lobster out of my head. I should try it soon. But lobster is very costly over here and butternut squash is rare. I may substitute with shrimps and pumpkin instead.
This is delicious! Your risotto looks perfect and your pictures are gorgeous : )
Thank you Judy. I am so happy to hear that. I guess it could be the music and wine that adds to it during the cooking. 🙂 There is so much more I need to explore with risotto.
I love mushrooms – this looks great!
And porcini is truly the king. I am glad I get to try it. Thank you for dropping by and very happy that you like it 🙂
I bet this Risotto al Porcini tastes as good as it looks! Buonissimo!
I really love the taste and fragrance of Porcini. Now I know why it is called the king of mushroom. Happy you like it 🙂