Autumn is the season of mushrooms! Regardless of whether you collect mushrooms yourself or buy them from the weekly market, their abundance is a good reason to celebrate! If you're looking for recipes with delicious porcini mushrooms, you've found them here! We offer two ideas for porcini mushroom risotto with fresh or dried mushrooms that simply cannot be missing from your autumn menu!
Risotto is an Italian rice dish in which the ingredients and cooking technique ensure a particularly creamy result. Although the preparation is not difficult, it requires some time as you should add the liquid little by little, stirring constantly. The end result is totally worth it. Check out our suggestions on how to prepare a creamy Italian risotto with the delicious porcini mushrooms.
Recipe for risotto with fresh porcini mushrooms and herb broth
Fresh porcini mushrooms are plentiful in autumn. If you don't have thisfreeze for later consumption, but if you want to eat straight away, a mushroom risotto is exactly the right choice!
You don't need store-bought broth for this recipe because you'll make it yourself! It's not a typical vegetable broth, but it's even easier to prepare. All you need is fresh herbs that are traditionally combined with mushrooms, including sage, rosemary and especially mountain mint.
Ingredients:
For the broth:
- 1.5 liters of water
- 1 bunch of fresh herbs – sage, rosemary, mountain mint
- Salt
For the porcini mushroom risotto:
- 500 g fresh porcini mushrooms
- 2 cloves of garlic
- 3-4 tbsp olive oil
- 1/2 white onion
- 400 g Carnaroli-Reis (oder Arborio)
- grated Parmigiano Reggiano
Preparation:
- Prepare the broth for cooking the mushroom risotto: Boil the water with a good pinch of salt and a bunch of fresh herbs for 5 minutes. Then strain and set aside.
- DieClean fresh porcini mushroomsand chop roughly.
- Heat a few tablespoons of extra virgin olive oil in a pan with two cloves of garlic. When the garlic turns golden, add the mushrooms. If using frozen mushrooms, add them to the pan without defrosting them first.
- Cook the mushrooms until softened, about 10 minutes. Season with salt and set aside.
- In a large pot, sauté the thinly sliced onion with two tablespoons of virgin olive oil over low heat until softened. Add the rice and fry, stirring frequently, until translucent.
- Add a ladleful of broth and stir the rice until absorbed.
- Add a ladleful of herbal broth every now and then, stirring vigorously and allowing each ladle to be absorbed before adding the next. This will take about 15 minutes.
- Now add the mushrooms, stir thoroughly to combine all the flavors and cook for another 5 minutes, adding more stock if necessary.
- When the rice is al dente, remove from the heat, add a few tablespoons of grated Parmesan and stir the rice with a wooden spoon until the dish becomes creamy.
- Serve the porcini mushroom risotto immediately.
This is a creamy mushroom risotto recipe that is easy to make and packs a lot of flavor with the use of fresh and dried mushrooms! Enjoy it!
Ingredients:
- 30 g dried porcini mushrooms
- 120 ml water, just boiled
- 2 THE BUTTER
- 250g mushrooms, sliced (you can also combine mushrooms, shiitake and oyster mushrooms)
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp thyme, chopped
- 220 g Arborio-Reis
- 120 ml white wine
- 500 ml chicken or vegetable stock, warm
- 1 THE BUTTER
- 50 g Parmigiano Reggiano, grated
- Salt and pepper to taste
Preparation:
- Cover the dried mushrooms with the water you just boiled and let sit for about 15 minutes before chopping and reserving the liquid.
- Meanwhile, melt the two tablespoons of butter in a skillet over medium heat, add the fresh mushrooms and onion and sauté until the mushrooms are soft and release their moisture, about 10-15 minutes.
- Add the chopped dried mushrooms, garlic and thyme and sauté until fragrant, about a minute.
- Add the rice and sauté until translucent, about 1-3 minutes.
- Add the wine and deglaze the bottom of the pan by scraping up the brown bits from the bottom of the pan with a wooden spoon while the wine sizzles.
- Stir in the reserved mushroom water, stirring constantly until it has been absorbed into the rice, then add the stock, 100ml at a time.
- Stir in the butter and cheese until mixed into the risotto, then season with salt and pepper.
Here's how you can vary the recipe:
- Instead of soaking and chopping the dried porcini mushrooms, you can also grind them dry into a powder and add this to the risotto along with the stock.
- To enhance the taste, add 1 tablespoon of miso paste to the finished dish.
- You can drizzle some truffle oil over the risotto before serving.
Porcini mushroom risotto as a main course or side dish: What goes best with it?
This Italian classic is a true all-rounder. Risotto can be served both as a side dish and as a main course, especially for vegetarians.
The creamy risotto with porcini mushrooms is perfect for special occasions and goes perfectly with a good steak or tender chicken breast. If you want to refine the dish and adapt it to your own taste, you can prepare it with shrimp or pancetta.
