The Risotto ai porcini from La Balocchina brings the intense aroma of dried porcini mushrooms straight to your kitchen, without hours of preparation. The mixture of Arborio rice and porcini mushrooms is the foundation for a creamy risotto that is just as convincing after a long day as it is for a Sunday meal with friends.
With a little butter, a glass of white wine, and freshly grated Parmesan, it becomes a dish you will want to cook again and again.
For how many, and what to serve with it
Primo for two. One pack makes two portions as an intermediate course, as is customary in Italy.
As a main course, it becomes substantial with 200 g of fresh porcini mushrooms, sautéed in butter and folded in at the end, or with a piece of pan-seared white fish or a veal schnitzel on the side.
For four, use two packs.
Ingredients
- 1 pack (215 g) Risotto ai porcini from La Balocchina
- 750 ml water or mild vegetable broth, hot (the mix already contains broth)
- 1 small onion, finely diced
- 1 garlic clove, finely chopped
- 100 ml dry white wine
- 2 tbsp butter
- 1 tbsp olive oil
- 50 g Parmesan, freshly grated
- Salt and freshly ground black pepper
- 1 tbsp fresh parsley, coarsely chopped
- Optional: 200 g fresh porcini mushrooms, sliced, plus 1 tbsp butter
Method
- Heat the vegetable broth in a small pot and keep warm on the lowest setting.
- In a wide pot or deep pan, heat the olive oil and 1 tbsp butter over medium heat.
- Sauté the onion and garlic until translucent, without letting them take on color.
- Add the contents of the Risotto ai porcini pack and sauté while stirring for about 1–2 minutes, until the rice looks slightly translucent.
- If using fresh porcini mushrooms, fry them now in a second pan in 1 tbsp butter over high heat until golden brown, season with a little salt, and set aside.
- Deglaze with the white wine and let it reduce completely while stirring.
- Add the hot broth to the rice one ladle at a time – always add the next ladle only when the previous one has been completely absorbed.
- Cook the risotto, stirring occasionally, for about 18–20 minutes until the rice is creamy and al dente.
- Remove the pot from the heat, stir in the remaining butter and the grated Parmesan, and let the risotto rest for 1–2 minutes.
- Season with pepper and add salt only if necessary; the mix already contains broth. Garnish with fresh parsley and, if available, the fried porcini mushrooms, and serve immediately.
