Risotto ai Funghi Porcini
It is autumn in Italy and harvesting time. The colours start changing, the days get shorter and it is cold enough again in the evenings to cook heavier meals.
Today, we found fresh Porcini mushrooms at our vegetable shop ilFruttiverduriere, they looked so amazing, we had to buy them. Then we added some fresh red onions to the basket and the remaining ingredients were already at home:
500g Carnaroli rice
2 fresh red onions, finely chopped
3 big Porcini mushrooms, cut in pieces
1 lt of beef broth (chicken or veggie work too)
200g freshly grated Parmesan Cheese
Thym, Pepper, Salt, dried Fennel Seeds, Peperoncino
1dl red or white wine
In a deep pan, steam the onions in the olive oil until they start smelling nicely and get a bit of colour, add the rice and stir very well for about 2minutes until glazed. Add the wine, stir well. Now add approximately 1-2dl of the broth at a time and stir until the rice has fully absorbed the liquid. Repeat, stir, repeat, stir. Usually it takes 15-18 minutes until the risotto is “al dente”.
Towards the end of the cooking time, stir-fry the Porcini in a separate pan until golden brown, add some pepper, peperoncino, fennel seeds and thym. Add the Porcini to the risotto, stir well ( oh and by they way, you need to continue stirring your risotto while frying your mushrooms…that is the “fun” part)
Turn off the stove and add in the Parmesan cheese, season the risotto to taste with pepper, thym, etc. I added a bit of thym scented olive oil.