Risotto with Porcini Mushrooms is wonderful with fresh or even dried porcini mushrooms. This risotto gets its creaminess from butter and freshly grated Parmigiano-Reggiano.
Cook Time: 20 mins
– ¼ cup extra-virgin olive oil – 1 medium onion diced – 2 cups Arborio rice – ½ ounce dried porcini broken into pieces with your hands or fresh if you’re lucky – 1 zucchini sliced thin (or use fresh spinach) – ½ cup dry white wine – 3 ½ cups chicken stock (or broth) hot – ½ pound fresh porcini cleaned and thinly sliced (if you're using fresh, leave out the dry) – ¼ teaspoon fine sea salt, or to taste – 8 ounces fresh baby spinach – 4 tablespoons unsalted butter use margarine if you're vegan/dairy-free – ½ cup freshly grated Parmigiano-Reggiano more, to taste (omit if you're vegan/dairy-free)
Which is the best rice to use for risotto? To make a really great risotto, you have to choose the best rice. Sushi rice or a long grain rice will not work. Arborio rice is good, but carnaroli is the best since it’s not easy to overcook it and it also makes the creamiest risotto. My chef (and most great chefs) prefer the Carnaroli rice. I also absolutely LOVE the Acquerello brand rice for risotto. It’s the only one I use.
How much broth (or stock) should I use for making risotto? For each 1 cup of rice, you should have 2.5 cups of broth (or stock). Do I have to rinse Carnaroli or arborio rice? No, do not rinse those types of rice, as you’ll remove the starch that helps it become so creamy.
RECIPE TIPS AND FAQ’S:
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