RISOTTO WITH DRY PORCINI MUSHROOMS - Gigliocooking Tutorial

dry porcini mushrooms

🥗Healthier: fresh mushrooms

💰Cheaper: button mushrooms

Fresh mushrooms can provide a lighter flavor profile at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a less expensive cheese alternative.

Soak the mushrooms in a little bowl with warm broth for about 30 minutes.

Squeeze the mushrooms and mince them, keeping their water aside.

Melt 20 g butter in a non-stick pan. Add the onion (or shallot) and cook until transparent.

Add the chopped mushrooms, salt, and parsley, along with the filtered mushroom water, and cook a few minutes until soft. Remove from the pan and set aside in a bowl.

Melt the remaining butter in the same pan. Add the rice and toast it for about 2 minutes.

Pour in the wine and let it evaporate. Season with salt and pepper.

Add the hot broth little by little, returning the mushrooms to the pan.

Continue cooking, adding hot broth ladle by ladle until the rice is al dente.

Leave the risotto watery and very soft, then take it off the heat and let it set for one minute.

Add cheese and the remaining piece of butter, stirring well. Serve and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens