Risotto with Porcini Mushrooms
This was my first try at making risotto with porcinis. I don’t know why I haven’t tried it before, because we sell the dried porcinis at our store. I think I was afraid that the taste would be too heavy, but I was pleasantly surprised. This recipe was a wonderful mix of savory flavors that never over powered each other.
I prefer to use Carnaroli rice, which I find to be more forgiving than Arborio. When you are as busy as I am that is a nice trait for a rice to have. I can’t tell you how many times I have been pulled away while I am supposed to be stirring the risotto. I have never had a disaster using the Carnaroli rice, but with the Arborio I have.
This recipe has just a few ingredients. Butter, rice, onions, beef broth, parmigiano-reggiano, and the porcini mushrooms make up the list. Marcella’s directions are exquisite, from the details on rehydrating the mushrooms to the amounts of liquid to add and the timing on adding them.
This recipe is going into my keeper file because there is something very comforting about it. One thing that I am always looking for is recipe that makes me feel all warm and cozy inside. You would think that would be a bad thing for a 100 degree day, but it worked well for us today.
This looks wonderful Beth!
I really like this recipe as well and I always have the ingredients at hand, since the rice and dried porcini are pantry staples at our house. I am a big fan of carnaroli rice and have not used arborio for a very long time. I think carnaroli produces a creamier result. My favorite brand is Ferron.
I’m going to have to change rice. I’ve always used aborio. But, now both Beth and Marcella are telling me that aarnaroli is better.
My dear Beth, your risotto could not look more authentic or more appetizing. Risotto coi Porcini is a classic of monumental stature, but I have another excellent mushroom risotto in Marcella Cucina, with almonds. I have never missed an opportunity in any of my cookbooks to put in a few risotto recipes. Arborio packaged in a little cloth bag was, for an exceedingly long period, the only risotto rice Americans ever saw in their stores. There is absolutely nothing wrong with it, it is just a little starchier, less fine than Carnaroli, which was developed much later. Vialone Nano is the favored rice in the Veneto, and it is eminently suitable for the runny risotto all’onda that Venetian cooks prefer. Some producers still offer a pre-industrial version of it, not as polished as the other rices. It is covered by a minute powdery residue that gives a risotto a distinctive plushy texture. Gustiamo imports a version by Gazzanti that I use occasionally. My favorite however is Aquerello’s Carnaroli. aged one year before release. Elegantissimo!