It is certainly one of the most popular first courses, perfect to prepare with porcini mushrooms but also with chanterelles, fresh or dried
Mushroom risotto it is one of those first courses (winter) that immediately warms the heart, perfect to share in a family lunch or for a tender tête-à-tête. A dish with an intense forest flavor, easy to prepare, in which rice goes very well with the aroma of mushrooms, which can be both fresh and dry.
Mushroom risotto: which variety to choose
The most suitable are undoubtedly porcini mushrooms, with that undergrowth aroma, consistency and yield, once cooked. The porcine (Boletus edilis the name in botany) has always been considered the king of mushrooms, the most noble, the most visually beautiful (it seems drawn), the tastiest in the kitchen. Made up of a round white stem and a darker chapel, it has firm and compact meat, an intense and pleasant aroma and a delicate flavor. If you decide to use them dry, know that they have a much more intense perfume and which must be soaked for at least 30 minutes in cold water before using them, and that their water can then be filtered and added to the broth, to further increase their aroma. Another type of mushroom suitable for risotto is the chanterelle, with a very compact and hard consistency, characteristics preserved even after cooking. Chanterelles have a rather particular flavor, rather sweet and intense, which goes well with rice.
What about rice? Which is the most suitable for mushroom risotto?
Among the many varieties of rice, the most suitable for the preparation of a risotto are the "Semi-fine" or "super-fine". The best of the first group are Vialone Nano and Rosa Marchetti, while of the second, Carnaroli and Roma. These are rice with long grains, rich in starch, which keep cooking well and suitable for perfect creaming.
Here is the recipe for a very special mushroom risotto
Ingredients
320 g Carnaroli rice, 500 g porcini mushrooms (or a mixture of porcini and chanterelle mushrooms), 1 l vegetable broth, 1/2 golden onion, 60 g butter, 1 clove of garlic, parsley.
Method
First clean the mushrooms. If they are fresh, brush them gently with a brush to remove any traces of soil. Then rinse them quickly under water and dry them with a paper towel. Cut them into slices and fry them in a pan with half the butter and the peeled garlic clove. Once ready, whisk a third (mixing a ladle of broth) with a mixer and leave the others aside. If you use dried mushrooms, soak them for 30 minutes, then squeeze them and do as with fresh mushrooms. In a large pan fry the thinly sliced onion and when it is golden brown add the rice and let it toast for two or three minutes. Add the hot vegetable stock a little at a time and mix well. At this point add the blended and whole mushrooms and mix, adding the broth from time to time, until cooked. The risotto must be creamy and al dente. Once cooked, stir in a knob of butter and a handful of parsley and then serve.
Instant Pot Mushroom Risotto
You don't want to give up a good mushroom risotto, but you don't have time to prepare it? The Instant Pot he will help you and you can enjoy your favorite rice without wasting time! Press the sauté button to preheat the pan, when the display will turn hot add a knob of butter, half of a chopped onion, the peeled and sliced porcini mushrooms and then the rice. Add the vegetable broth in the 2: 1 ratio with the rice (e.g. 2 glasses of vegetable broth for each rice glass). Close the lid and press the Manual button, setting the cooking time to 6 minutes. When finished, open the pan with the "rapid decompression" method, add a knob of butter, parsley and serve.
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