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Barolo and Porcini Risotto

Summary

Yield
Servings
SourceSilver Spoon Cookbook
Prep time45 minutes
RegionItaly

Description

Risotto al Barolo con FunghiThis is totally decadent dish from the Piedmont region is suitable for most American vegetarian diners. It's expensive, so be sure to use top-shelf ingredients throughout. 

Unlike other mushroom risottos, this one uses only dried authentic porcini mushrooms. The Barolo wine is a luxury product, too, but you need just a cup for the risotto so you can save the rest for the table. 

Ingredients

1 3⁄4cDried Porcini Mushrooms
3TUnsalted Butter
6cVegetable Stock (boiling)
2TOlive oil
1clvGarlic (Finely chopped)
1eaOnion (Finely chopped)
1eaBasil sprig (Finely chopped)
1eaRosemary sprig (Finely chopped)
1eaSage sprig (Finely chopped)
4eaplum tomatoes (Skinned and chopped)
1eaParsley sprig (Finely chopped)
2carborio rice (or Carnaroli)
1cBarolo wine
1 1⁄2cParmigiano-Reggiano cheese (fresh, grated)

Instructions

  1. Break up the dried porcini into equal-sized smallish pieces, then soak in hot water for about 20 minutes.
  2. In a large skillet, heat the oil and add the butter. When the butter has melted and the foam subsides, add the garlic, onion, basil, rosemary, and sage and cook until the onion is soft.
  3. Add the tomatoes and cook another 15 minutes.
  4. Strain the mushrooms and reserve the liquid for another dish. Add the mushrooms to the vegetable mixture.
  5. Add the parsley and the rice and stir to coat all the rice grains.
  6. Add the wine and let it boil down into the vegetable-rice mixture.
  7. Add enough boiling stock to cover the rice, return to the boil, and stir constantly while the stock is absorbed.
  8. As the stock is absorbed, continue adding more stock, a ladleful at a time, stirring all the while. This should take 18-20 minutes.
  9. When you add the last ladleful of stock, stir in half of the grated cheese. When the liquid has boiled down below the surface of the rice, sprinkle on the remaining grated cheese and serve hot.

Notes

Aside from the fresh herbs, this has just a few key ingredients, and the wine, the cheese, and the mushrooms are all expensive, so don't ruin it by using something less good than the others. This recipe calls for a lot of dried porcinis! Don't buy them in little packets ... You can save quite a lot by buying them in bulk from OliveNation.com: https://www.olivenation.com/porcini-mushrooms.html If I were rich enough to do this again, I would use another pan with the butter and do the rice-butter-wine steps 5 & 6 separately, and then add the rice into the vegetables.
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  • By John at 06/14/2020 - 15:02
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