Italiaans
Risotto ai Funghi Porcini
Taverne Kronenburg
Ingrediënten
4 p
- 30 g dried porcini mushrooms
- 250 g fresh cremini or chestnut mushrooms, sliced
- 300 g carnaroli or arborio rice
- 1 medium shallot, finely diced
- 2 garlic cloves, minced
- 150 ml dry white wine
- 1.2 L hot vegetable or chicken stock
- 60 g unsalted butter, cubed and cold
- 60 g Parmigiano-Reggiano, freshly grated
- 2 tbsp olive oil, 2 sprigs fresh thyme
- Salt and white pepper, fresh flat-leaf parsley
Bereiding
- Rehydrate porcini in 200 ml boiling water for 20 minutes. Drain, reserving liquid (strain through a fine sieve). Roughly chop porcini.
- Heat olive oil in a wide, heavy saucepan over medium-high heat. Sauté fresh mushrooms with thyme until golden. Season. Set aside.
- In the same pan, reduce heat to medium. Melt 20 g butter, add shallot; cook 3 minutes. Add garlic; cook 1 minute.
- Add rice; stir to toast 2 minutes. Add wine; stir until absorbed. Add porcini liquid, then begin adding hot stock one ladleful at a time, stirring constantly.
- After ~10 minutes, add chopped porcini. Continue adding stock for 8-10 more minutes until al dente and creamy.
- Remove from heat. Stir in sautéed mushrooms, remaining cold butter, and Parmesan. Cover; rest 2 minutes.
- Season to taste, garnish with parsley, and serve immediately.