You must have patience when preparing this dish, but it’s well worth the effort — this risotto is creamy and very flavorful! If you don’t take the time to gradually add the stock to the rice, you’ll end up with a crunchy risotto that’s far too al dente (trust me). This dish makes for a perfect, light evening meal — serve with fresh sourdough bread and a glass of white wine. I hope you’ll try this tonight!
1 cup (1 oz) dried porcini mushrooms
1 1/2 cups boiling water
4 Tbsp olive oil, divided
3 cloves garlic, peeled and finely grated or minced
1 lb fresh “exotic” mushrooms, sliced (I used half shiitake, half oyster)
2 1/2 tsp salt, divided
1/4 tsp ground black pepper
1 medium onion, diced
2 cups uncooked arborio rice
1/2 dry white wine
6 cups chick stock
2 cup grated parmesan cheese, plus additional for serving
2 Tbsp chopped parsley
In a small bowl, cover mushrooms with boiling water. Cover and let stand 30 minutes. Strain mushrooms, reserving soaking liquid. Chop mushrooms.
Meanwhile, heat 2 Tbsp of the olive oil in a large frying pan over low heat. Add garlic and saute 3 minutes. Add fresh mushrooms, and turn heat up to medium-high. Saute 4 to 5 minutes. Stir in porcini mushrooms, 1 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside.
In a Dutch oven, heat 2 Tbsp olive oil over medium-high heat. Add onions and saute until soft, about 5 minutes. Add the rice and stir 2 minutes. Add the wine and stir until it has been absorbed, about 1 minute. Stir 1 1/2 tsp salt into the stock. Now, this is where your patience kicks in — add stock to rice mixture, one ladle at a time, stirring each time until it has been absorbed. About half-way through, stir in the reserved mushroom liquid. Continue stirring in stock. This entire process should take about 20 minutes.
Remove from heat. Stir in the mushrooms, parmesan and 1 Tbsp of the chopped parsley. Cover and let stand a few minutes. Serve, topping with additional parmesan and parsley.
Ian, you used all the right words creamy and flavorful. Aside from garlic and the other ingredients, shiitake mushrooms add so much flavor to risotto and takes it to another level.
Thanks, Fae. Couldn’t agree with you more on what shiitake mushrooms can do for a dish!
Thanks for the nice comment!
I look forward to trying this recipe. I’ve made similar but not with the porcini mushrooms. I’m assuming it was just the porcinis that you soaked in the hot water to rehydrate them? Thanks, Dave
Thanks, Dave. Yes, it was just the porcinis that I soaked. But now standing back, they added lots of flavor, but they were tough, compared to the fresh mushrooms. I’ve had this similar experience with using dried mushrooms in the past. I’m almost thinking that I just need to use those for a broth that gets added to the dish.
I agree about using them for the broth. I have a recipe that calls for the porcini mushroom to be ground to powder and then hydrated and the flavor was very intense.