Creamy Porcini Risotto – Bruno Albouze

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

dry white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the alcohol.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is healthier but may alter texture.

Clean the porcini mushrooms by trimming off the base of the stem and peeling off the outer layer to remove dirt and brown spots.

Alternatively, soak the mushrooms in a water bath or rinse them under running water, then dry them thoroughly.

Cut some porcini stems into small cubes for the risotto and save the nicest ones for plating later.

Prepare homemade chicken stock or make porcini water from dried porcini mushrooms.

Keep the stock hot in a separate pot over low heat.

Melt butter in a large skillet over medium heat.

Add chopped onions and the cubed porcini mushrooms, cooking gently until soft and translucent for about 5 minutes.

Stir in arborio rice to coat the grains in the fat and cook for 3 minutes until the rice becomes slightly translucent around the edges.

Pour in white wine and stir continuously until the wine is absorbed.

Begin adding hot stock one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.

Continue this process for about 18 to 20 minutes until the rice is tender but with a slight bite and the risotto is creamy.

Stir in butter and turn off the heat, then incorporate grated parmesan cheese until creamy.

Season with salt and black pepper to taste.

Plate the risotto and artfully overlap slices of porcini with raw porcini shavings, adding some demi-glace and drizzling with garlicky oil used for cooking the porcini.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens