Porcini Mushroom Risotto
A Piedmontese autumn risotto with Carnaroli Classico Acqua e Sole, fresh porcini (Boletus edulis) cleaned dry, the mushrooms cooked two ways (cubes in the soffritto and thick slices sautéed separately), a light vegetable stock enriched with the filtered soaking water of the dried porcini, and a traditional mantecatura with cold butter and Parmigiano Reggiano. The home recipe of Acqua e Sole, made with our Carnaroli from Lumellogno.
- Time: 45 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico Acqua e Sole rice
- fresh porcini , firm caps
- good-quality dried porcini
- warm water for soaking the dried ones
- dry white wine
- medium shallot
- garlic cloves left in their skins
- extra virgin olive oil
- cold butter, diced
- Parmigiano Reggiano aged 24 months, grated
- sprig fresh parsley
- light vegetable stock
- Fine salt, black pepper freshly ground