Risotto ai Funghi Porcini
(Risotto with Porcini Mushrooms)
- 400g Arborio or Carnaroli Rice
- ½ Onion - finely chopped
- 100g Butter
- 250ml White Wine
- 2 Ripe Plump Tomatoes - chopped into cubes
- 5 Medium Sized Field Mushrooms - sliced
- 2 Garlic Cloves - sliced
- 25g Dried Porcini Mushrooms
- 4l Vegetable Stock
- 1tb Parsley - chopped
- 1tb Marjoram - chopped
- 200g Parmigiano-Reggiano - grated
Soak the porcini mushrooms in hot water for 30 minutes.
Heat the vegetable stock in a large saucepan until simmering.
Sauté the onions in half the butter until translucent. Add the rice to the pan and fry, stirring constantly for 2 minutes.
Pour in the wine and stir until evaporated.
Add the chopped tomatoes and a ladleful of stock to the rice and stir through. Keep the rice simmering, and whenever the stock is absorbed add more (a ladleful at a time). Make sure the rice is always a soft porridge-like consistency.
Meanwhile drain the porcini mushrooms and reserve the liquid. Squeeze the water out of them.
Heat a tablespoon of olive oil and the garlic in another pan. Let the garlic sizzle for one minute. Add the mushrooms to the pan and sauté until they release liquid. Remove from the heat.
After the rice has been cooking for 10 minutes add the sautéed mushrooms, and two tablespoons of liquid from the porcini. Continue adding stock to the rice as it is absorbed as previously. When rice is "al dente" (15-18 minutes) remove from the heat.
Stir in the rest of the butter, the cheese, the parsley, and the marjoram. Stir in until the butter is melted and then leave the rice to rest for two minutes.
Serve it with a generous sprinkle of parmigiano grated on top.