Authentic Porcini and Cream Risotto - porcini

Method

• Cover the dried porcini with lukewarm water (about 150 ml) and leave to sit for about 1 hour to rehydrate.
• Chop the onion roughly.
• Crush the garlic with the back of your knife.
• Line the sieve with kitchen paper.
• After rehydrating squeeze out the excess water from the porcini and put onto a chopping board.
• Pour the soaking water through Step 3.
• Cut the porcini to the size you like.
• I save some to garnish.
• This is optional though.
• Mix the soaking water and water to make 600 ml of liquid.
• Pour the liquid into a pan with stock cubes.
• Bring the stock to the boil and turn off the heat.
• Stir quickly and leave to stand.
• Put the cold extra virgin olive oil and the garlic in a cold frying pan.
• Cook over a low heat until fragrant.
• When the garlic from Step 8 is golden brown and fragrant, remove.
• If you use the garlic oilomit Step 8 and 9.
• Go straight to Step 11.
• Add the onion to the oil in the pan and sprinkle in the salt and pepper.
• Cook over a low to medium heat until translucent.
• When the onion is translucent add the rice.
• Fry the rice and coat each grain of rice with oil.
• Keep the heat low to medium.
• When the rice from Step 12 is translucent and warm add the white wine.
• Bring Step 13 to the boil and leave for 30 seconds.
• Add Step 5 and 7 to cover the content of the pan.
• Continue to cook over a low to medium heat.
• Try not to touch the content of the pan from Step 14 to the end.
• If you are worried about burning, move the frying pan around.
• When some of the liquid from Step 15 has evaporated add more hot stock to cover the content.
• * In this photo you can see some of the liquid has evaporated.
• Repeat Steps 14 and 16 until the rice is cooked al dente.
• It takes about 15 to 17 minutes from Step 14 until the rice is nicely cooked.
• Pour in about 2 ladles of 7 every time some of the liquid has evaporated.
• Check if the rice is just before al dente to your taste 15 minutes after Step 14.
• If it is still hard continue to cook further.
• Add A ingredients just before al dente to your taste and bring to the boil.
• Turn off the heat.
• Separate and save the porcini garnish.
• Grate the parmesan cheese into Step 20 and stir gently.
• Season with salt and pepper.
• Transfer to a serving dish and sprinkle with black pepper to your taste.
• This authentic risotto is very luxurious with fragrant porcini and its nice flavour...
• Enjoy a restaurant-quality risotto at home.
• Keep Step 7 over a low heat all the time.
• Keep simmering gently after Step 14.
• Some of stock might be left.
• It differs according to the heat, how firm you like your rice, and the consistency to suit your taste.
• If the stock runs out before the rice is cooked through, your heat is too high.
• Try this Clam Risotto.
• Check out thisporcini and cream pasta.