Hot chicken stock (or porcini stock made from dried porcini)~1 literest.
Grated Parmigiano-Reggiano cheese~100 gest.
Olive oil~3 tbspest.
Crushed garlic~2 clovesest.
Thyme~3-4 sprigsest.
Salt and black pepper~to tasteest.
Steps
1
Clean the porcini mushrooms by trimming the base of the stem and gently peeling off the outer layer to remove dirt and brown spots. Use a dry brush to gently clean, or briefly soak in water, then pat dry thoroughly.
2
Prepare the mushrooms: cut some stems into small cubes for the risotto. Reserve the best porcini to slow-cook in olive oil with crushed garlic and thyme until tender and flavorful for garnishing later.
3
Prepare the stock: keep hot chicken stock or homemade porcini stock in a separate pot over low heat.
4
Soften the aromatics: melt butter over medium heat, add onions or shallots along with diced mushrooms, and cook gently for about 5 minutes until soft and translucent.
5
Add the rice: stir in the rice and coat the grains well with the fat. Cook for about 3 minutes until the rice becomes slightly translucent around the edges.
6
Deglaze with wine: pour in white wine and stir the rice continuously until the liquid is absorbed.
7
Add stock gradually: begin adding hot stock one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue for about 18 to 20 minutes until the rice is tender with a slight bite.
8
Finish the risotto: turn off the heat and stir in butter and grated Parmigiano-Reggiano cheese. Season with salt and pepper to taste.
9
Plate and garnish: transfer the risotto to serving bowls, artfully arrange the cooked porcini slices and raw porcini shavings on top. Sprinkle with fresh Parmigiano-Reggiano and drizzle with the garlic-infused olive oil used for cooking the porcini.
PrimedTableBETA
