Go Back
Assiette creuse de risotto aux champignons crémeux et coulant, garni de cèpes et de girolles poêlés, de copeaux de parmesan, de persil et de thym, avec un verre de vin blanc sur une table en bois rustique en automne
Team Curcuma

Porcini and chanterelle risotto

A creamy, flowing risotto: toasted carnaroli rice cooked in vegetable stock scented with the porcini soaking water, white wine, sautéed wild mushrooms, then the mantecatura with cold butter and Parmesan.
Print Recipe Pin it
Prep Time 15 minutes
Cook Time 30 minutes
Soaking the dried porcini 20 minutes
Total Time 1 hour 5 minutes
Servings : 4 servings
Course : Main Course
Cuisine : Italian
Calories : 560
Ingredients Préparation Notes

Ingredients
  

  • 320 g carnaroli rice or arborio
  • 20 g dried porcini
  • 300 g fresh mushrooms (porcini, chanterelles, cremini)
  • 1.2 l hot vegetable stock
  • 2 shallots finely chopped
  • 1 garlic clove
  • 120 ml dry white wine
  • 2 tbsp olive oil
  • 50 g butter 30 g of it well chilled for the mantecatura
  • 60 g Parmesan, grated
  • 2 sprigs of thyme
  • 1 small bunch of flat-leaf parsley
  • salt and black pepper

Préparation
 

  1. Soak the dried porcini for 20 minutes in 250 ml of hot water. Drain, chop and strain the soaking water into the stock. Keep the stock hot over low heat.
  2. Clean the fresh mushrooms with a brush and slice them. Sauté over high heat in 1 tablespoon of oil and 10 g of butter with the crushed garlic and thyme for 5 minutes. Season and set aside.
  3. In a wide pan, soften the shallots in the remaining oil and 10 g of butter for 3 minutes. Add the rice and toast it for 2 minutes, stirring, until translucent.
  4. Pour in the white wine and let it evaporate. Add the chopped dried porcini, then the stock one ladle at a time, waiting until it is almost absorbed before adding more and stirring regularly.
  5. After 12 minutes, add two thirds of the sautéed mushrooms. Cook for another 4 to 6 minutes: the rice should be tender but still slightly firm and the risotto loose.
  6. Off the heat, do the mantecatura: add the cold butter in cubes and the Parmesan, beat vigorously, cover and rest for 2 minutes. Serve topped with the remaining mushrooms and parsley.

Notes

Without fresh porcini, use 300 g brown cremini mushrooms: the dried porcini already bring the woodland flavor. For an alcohol-free version, replace the wine with stock and a spoonful of lemon juice at the end.