Cook to impress: risotto ai funghi porcini

RSS
Cook to impress: risotto ai funghi porcini

Is the perfect dish for those who do not have much time to devote to cooking but still want to make a good impression with their friends.

The best risotto

Fall and winter are the magic seasons for risotto flavored with porcini mushrooms, the most delicious Autumn gifts. Mushroom risotto, a classic of the northern Italian region, is perfect for an elegant dinner to treat your guests but also for an informal last-minute supper to spoil your friends. All you need is a well-stocked pantry that never lacks a package of rice and a bag of dried porcini mushrooms. Why porcini is so delicious? According to a legend, porcini mushrooms would appear where goblins danced! Risotto ai funghi porcini is quite easy to make. This dish is full of flavor. You can use either fresh or dried mushrooms.

The best (and easy) recipe

For this recipe, you will need Carnaroli rice (2 cups). We recommend Superfino Rice Carnaroli Special Selection by Tenuta Margherita, the best rice you can choose for your risotto! You will need also dried porcini mushrooms (1 ounce); vegetable broth or warm water (5 cups); onion (one); garlic (one clove); butter (1/4 cup); dry white wine (1 glass); extra virgin olive oil; salt and pepper; grated Parmigiano Reggiano; parsley. Prepare some vegetable broth (chop up some vegetables like carrots and celery, cover with abundant water, and simmer). Pour your porcini mushrooms into a bowl and cover it with some broth. Let soak for 20 minutes. Drain (but keep the water and add it to the vegetable broth: this porcini-infused broth will give extra flavor to your risotto!) and chop the mushrooms. Heat the oil in a pan with the crushed garlic, add the mushrooms and sauté for 10 minutes. Add a pinch of salt and pepper. Remove from the heat. Melt 3/4 of the butter in a saucepan and add the chopped onion. Sauté for 10 minutes, then add the rice and toast it for 3-5 minutes. Add the white wine and simmer until the wine is almost evaporated. Reduce heat to low. Add the porcini-infused vegetable broth into the risotto 1 cup at a time, stirring regularly. After 10 minutes, add the porcini mushrooms and finish cooking for 5 minutes. Add butter and Parmigiano Reggiano and stir gently. Garnish with parsley and serve

Our porcini mushrooms selection

Magnifico is proud to offer an outstanding selection of porcini mushrooms produced by Salpa and perfect for your risotto. Founded by the Capellupo family, Salpa is a boutique company located in Petronà, a little town on the slopes of Sila Piccola, the magnificent mountain facing the Calabrian Ionian Sea. Try Salpa's Dried Porcini Mushrooms (carefully and manually wrapped by Salpa's experts) and Porcini Mushrooms in Olive Oil ( carefully selected and processed by hand according to an ancient recipe rooted in the legendary culinary traditions of the Sila mountain region).

Previous Post Next Post

  • Donatella Mulvoni
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *

Please note: comments must be approved before they are published.

* Required Fields