Fungi Porcini Risotto

How to make an easy porcini mushroom risotto and how to prep your dried mushrooms for the recipe!

All you'll need is:
1 veggie stock cube
1 finely chopped onion
2 cloves of garlic
250g of chestnut mushies
300g risotto rice
1 175ml glass of white wine (and more for sipping while cooking 😉)
25g butter
Fresh parsley
Grated parmesan
  • Soak your dried porcini mushrooms in a bowl of boiling water for 20 mins. After, squeeze mushrooms gently to remove excess liquid. 
  • Add a vegetable stock cube to your mushroom juice until ready to use but be sure to sieve the mushroom sediment from the bottom of the bowl from the porcini mushrooms. 
  • Prep the rest of your ingredients. Shallow fry chopped onion and garlic on medium heat until soft. 
  • Add 250g of chestnut mushrooms and season with salt and pepper. Cook for about 8mins until soft. Next, add your porcini mushrooms. Add salt and pepper. 
  • And now, add your risotto rice to the mixture to soak up the flavors for 1 minute. 
  • Pour in a glass of white wine and let it bubble so the alcohol evaporates.
  • Keeping the pan at a medium heat, pour in your mushroom stock mix.
  • Simmer rice, stirring often, until rice has absorbed all liquid. If you find the rice is absorbing the water too quickly, reduce heat and add a little more water. 
  • When rice is cooked, remove pan from heat and mix in butter, parmesan and fresh parsley and pop the lid on it for a few minutes before serving. 
  • Add Parmesan and Parsley to garnish. 

Buon Appetito!