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Porcini mushroom risotto with cream

Porcini Risotto with Cream

A taste of Northern Italy right on your plate! Delicious, fragrant, and beautiful. I love porcini so much — anything made with them turns out wonderful: fragrant, deeply mushroomy, and just gorgeous. Today I'm making the Italians' beloved dish with my favorite mushrooms!

nasstin

Recipe author

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Composition / ingredients

Servings:

Porcini mushrooms

250

Short-grain rice (Arborio or Carnaroli preferred)

250

Chicken broth

750

Onion

Garlic

White wine (dry)

100

Olive oil

Butter

Hard cheese (Parmesan strongly recommended)

Heavy cream (20%)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 4 g

Fats 23 % 5 g

Carbohydrates 59 % 13 g

115 kcal

GI: 15 / 85 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients, and warm the chicken broth ahead of time. I thawed my porcini first — it's the dead of winter here, and fresh porcini are hard to come by! For risotto you really should use a proper variety, but I took a chance with regular short-grain rice — I couldn't find the right kind in a single supermarket in town (the Italians must have cleaned them out). It still came out pretty good! That said, with the proper rice you get a creamier texture.
Step 2:

Finely chop the onion. Crush the garlic with the flat of a knife and mince it.
Step 3:

Add the butter and olive oil to a heavy-bottomed saucepan or deep skillet.
Step 4:

Gently sauté the onion until translucent.
Step 5:

Now stir in the rice.
Step 6:

Stir constantly for a few minutes.
Step 7:

Add the garlic and stir well again.
Step 8:

Next up — the porcini.
Step 9:

Sauté for 3–4 minutes. Then pour in the white wine and stir again.
Step 10:

Keep the chicken broth right next to you on the stove — it should stay just below a simmer, but, again, just below — not boiling!
Step 11:

Once the wine has cooked down a little, start adding the broth a bit at a time — 2 ladlefuls to start, then one ladle at a time as the rice drinks it up. Making risotto means staying at the stove, watching the rice, and stirring the whole time. After 15 minutes, salt it and taste — the rice should be al dente, that is, still just slightly firm in the center.
Step 12:

I forgot to snap a photo of the cheese!
Step 13:

Grate it on a fine grater.
Step 14:

Stir it together with the cream.
Step 15:

When the rice reaches the right texture — for me that was after 20 minutes — pour in the cheese-and-cream mixture and stir. You'll get a lovely, silky, creamy consistency.
Step 16:

Turn off the heat, cover, and let it rest for 5 minutes. The risotto is ready!
Step 17:

Serve it up and garnish with fresh parsley.