Risotto with Porcini Mushrooms {Risotto con i Funghi Porcini}

by cakeduchess on July 30, 2012 · 10 comments

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I have a culinary confession to make. I’m not crazy about porcini mushrooms. Let me clarify, I’m not crazy about dried porcini mushrooms.

I had only had dishes made with dried porcini mushrooms and never imagined how exquisite a fresh porcini would taste. Experiencing the flavor of a freshly picked porcini mushroom is difficult to explain. In my opinion, the dried mushrooms have little to do with the fresh. But the chances of me finding fresh porcini here in Florida are pretty rare so I will still dream about this risotto and the pasta dishes we had in Aosta made with the mushrooms that zio Antonio found the weekend we stayed with them. 
Zio Antonio’s hobby is finding mushrooms. He sneaks out of work as early as possible to go searching in the mountains. Sometimes he has some friends that come along with him. They know exactly where to go. He was explaining how they get too dry and aren’t as good certain times in the summer. I couldn’t imagine how much better they could be as these were. Some were as big as a small child’s head!

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When we were getting ready to leave to go back to Teresa’s house, they packed us some mushrooms to go. They also packed us some dried porcini. These dried porcini made me become even a dried porcini lover.
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This is the view from zio Antonio’s balcony in Aosta and the incredible lavender they have growing around their yard.

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We make risottos every week. Even on scorching hot summer days. They are lovely filled with summer’s fresh vegetables or even just with your favorite cheese. If you happen to like porcini, it’s wonderful even with dried porcini (I make mine at home with dried porcini). Fabrizio made this at his mom’s and even threw in a zucchini from his mamma’s garden. If you are lucky enough to have a green thumb (I don’t!)and have your own fresh zucchini, be sure to add them to the recipe as it’s a great way to use your fresh summer bounty.

Risotto con i Funghi Porcini-Risotto with Porcini Mushrooms

ingredients

1/4 cup extra-virgin olive oil
1 medium onion, diced
2 cups Arborio rice
1/2-ounce dried porcini broken into pieces with your hands (or fresh if you’re lucky)
1 zucchini, sliced thin
1/2 cup white wine
3 1/2 cups chicken stock, hot
1/2 pound fresh porcini cleaned and thinly sliced
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano

Directions:

Heat the olive oil on medium heat in a  large skillet; add the onion, mushrooms and zucchini and cook until the onions are translucent and soft (but not browned).  Add the rice and stir with a wooden spoon about 3 minutes. Add the white wine and cook about 1-2 minutes stirring with the wooden spoon.

Add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Just before adding the last 4 to 6-ounces of stock add the freshly sliced porcini. Cook until the rice is tender and creamy and yet still a little al dente, about 15-20 minutes. Stir in the butter and cheese until well mixed.

Happy Monday! Hope your week starts off delicious and peaceful. xo

{ 10 comments… read them below or add one }

Barbara | Creative Culinary July 30, 2012 at 4:28 pm

Thank you for confessing; now I know I am not alone. I can’t stand any dried mushrooms; the resulting flavor from re-hydrating them might be OK but the texture is terrible; maybe because I don’t like my mushrooms over cooked, preferring they still have some bite to them?

Those mushrooms are HUGE…and now I have lavender envy. I had one lavender bush but always hesitated to use it because it was so pretty when it bloomed so I planted 4 more. Now that seems puny! Did you bring some lavender back with you from Italy?

You probably make risotto like others make toast; here it’s a specialty item!

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Ellen B Cookery July 30, 2012 at 6:31 pm

Give me any kind of mushroom and I love them. LOVE, LOVE the recipe!

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Nurşen Aksoy July 30, 2012 at 7:23 pm

MIMMM looks delicious..allmy family like risotto with mushroom very much..ı will try this soon..love nurşen..

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Laura (Tutti Dolci) July 30, 2012 at 9:14 pm

I’ve never tried a fresh porcini mushroom – this risotto looks scrumptious!

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Jennifurla July 30, 2012 at 9:24 pm

What a drop dead gorgeous dish

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Baker Street July 31, 2012 at 10:24 am

Wow! Those mushrooms are huge!! I’m not a big fan of dried mushrooms too! Your risotto looks incredible, Lora!

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Lisa August 1, 2012 at 3:01 am

I don’t like the texture of rehydrated (is that a word?) dried mushrooms, but I do love the flavor of all that liquid goodness. OMG, I think those porcinis have brains in their giant caps! That said…your risotto is one of the creamiest I’ve ever seen..Mario B would be jealous (he obsesses over creamy risotto lol). xo

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Maureen | Orgasmic Chef August 2, 2012 at 5:51 am

I thought I was the only one who hasn’t fallen in love with dried porcinis, but I DO love them in mushroom risotto. I always make too much and then we enjoy arancini the next day.

Your risotto looks incredible!

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Shulie August 2, 2012 at 12:17 pm

I totally get where you are coming from but can totally see it in risotto. I got so much catching up to do with your beautiful posts out of Italy. Now that I am home I will over the next few days.

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Paul October 17, 2012 at 8:44 pm

Serious haul of Porcini!! Luck you, only few and far between here in the South East. I keep looking though, found this guide, hope it helps! http://www.wildfoodandrecipes.co.uk/2012/09/the-penny-bun-cep-or-porcini-cooks.html

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