Porcini Risotto (Risotto ai funghi porcini)

Submitted by:
Andrea Bréard, Erlangen, Germany
History of Science and Mathematics in China

Image Source: Author

Ingredients

6 cups chicken broth, divided
3 tablespoons olive oil, divided
2 pounds porcini mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
Sea salt to taste
Freshly ground black pepper to taste
3 tablespoons finely chopped parsley
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

1. In a saucepan, warm the broth over low heat.

2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 0.5 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Let rest for about 3 minutes. Season with salt and pepper to taste.

Background

The childhood memory is that with my family we often went to the forest to pick mushrooms (and learnt about their smell, colour, shape, etc.). It is a true expertise and passion for mushrooms that I have developed and any autumn, anywhere in the world, I would always go and search for wild mushrooms. I have passed the knowledge and the passion to my children … just as I hope to pass the passion for research to my students.

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