Porcini Risotto

This recipe features whole frozen porcini mushrooms and Italian Superfino Arborio rice. Constant stirring is the method of making old-school risotto. It creates a smooth creamy-textured rice sauce for al dente rice grains.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dice onions. Pick thyme leaves. Slowly thaw frozen porcini overnight in the refrigerator. Reserve a few slices for garnishing and dice the rest.

Step 2

Melt 1 tbsp of clarified butter over medium heat and add mushrooms to a skillet. Season them with salt and freshly ground black pepper, add 4 sprigs of thyme. With applied heat, mushrooms will release their juices and stew in them for about 5-7 minutes.

Step 3

Meanwhile, bring the stock to simmer. Measure the rice and prepare all other ingredients for risotto. The mushrooms are done when all liquid is evaporated. Reserve garnishing slices.

Step 4

Place a heavy bottom sauté pan over medium-high heat. Melt 1 tbsp butter and sauté onions till fragrant. Add the rice and cook briefly until rice grains become semi-transparent. Deglaze the pan with Sherry.

Step 5

Add the diced mushrooms and the first portion of simmering stock to cover the rice. Season with salt and pepper. Set the timer for 20 minutes.

Step 6

Cook over medium-high heat, stirring. Add the next portion of stock when the first one is partially absorbed, partially evaporated. Stir constantly and gently.

Step 7

Continue until 2 minutes to the end of 20 minutes period. Turn off the heat. Adjust the taste. Place sliced porcini on top of risotto to warm them up, cover with a lid, and rest a few minutes until ready to serve. Warm the plates. Prepare cheese and thyme leaves.

Step 8

Add cheese to the risotto and stir. Serve topped with fresh thyme and reserved fried porcini slices. During the season, I like adding garlicky chives flowers as well. Buon appetito!

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