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1
Cover the dried porcini with lukewarm water (about 150 ml) and leave to sit for about 1 hour to rehydrate.
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2
Chop the onion roughly.
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3
Crush the garlic with the back of your knife.
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4
Line the sieve with kitchen paper.
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5
After rehydrating squeeze out the excess water from the porcini and put onto a chopping board.
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6
Pour the soaking water through Step 3.
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7
Cut the porcini to the size you like.
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8
I save some to garnish.
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9
This is optional though.
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10
Mix the soaking water and water to make 600 ml of liquid.
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11
Pour the liquid into a pan with stock cubes.
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12
Bring the stock to the boil and turn off the heat.
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13
Stir quickly and leave to stand.
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14
Put the cold extra virgin olive oil and the garlic in a cold frying pan.
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15
Cook over a low heat until fragrant.
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16
When the garlic from Step 8 is golden brown and fragrant, remove.
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17
If you use the garlic oilomit Step 8 and 9.
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18
Go straight to Step 11.
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19
Add the onion to the oil in the pan and sprinkle in the salt and pepper.
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20
Cook over a low to medium heat until translucent.
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21
When the onion is translucent add the rice.
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22
Fry the rice and coat each grain of rice with oil.
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23
Keep the heat low to medium.
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24
When the rice from Step 12 is translucent and warm add the white wine.
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25
Bring Step 13 to the boil and leave for 30 seconds.
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26
Add Step 5 and 7 to cover the content of the pan.
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27
Continue to cook over a low to medium heat.
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28
Try not to touch the content of the pan from Step 14 to the end.
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29
If you are worried about burning, move the frying pan around.
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30
When some of the liquid from Step 15 has evaporated add more hot stock to cover the content.
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31
* In this photo you can see some of the liquid has evaporated.
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32
Repeat Steps 14 and 16 until the rice is cooked al dente.
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33
It takes about 15 to 17 minutes from Step 14 until the rice is nicely cooked.
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34
Pour in about 2 ladles of 7 every time some of the liquid has evaporated.
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35
Check if the rice is just before al dente to your taste 15 minutes after Step 14.
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36
If it is still hard continue to cook further.
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37
Add A ingredients just before al dente to your taste and bring to the boil.
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38
Turn off the heat.
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39
Separate and save the porcini garnish.
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40
Grate the parmesan cheese into Step 20 and stir gently.
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41
Season with salt and pepper.
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42
Transfer to a serving dish and sprinkle with black pepper to your taste.
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43
This authentic risotto is very luxurious with fragrant porcini and its nice flavour...
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44
Enjoy a restaurant-quality risotto at home.
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45
Keep Step 7 over a low heat all the time.
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46
Keep simmering gently after Step 14.
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47
Some of stock might be left.
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48
It differs according to the heat, how firm you like your rice, and the consistency to suit your taste.
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49
If the stock runs out before the rice is cooked through, your heat is too high.
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50
Try this Clam Risotto.
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51
Check out thisporcini and cream pasta.
