Risotto al Porcini: Porcini Risotto

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It's tasty.... but don't get half way through cooking it and realize the stock amount needs to be doubled like I did! Scrambing to find and heat more chicken stock in the midst of making risotto for guests is not fun! Bottom line... Double the stock!

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Risotto is one of my all time favorite Italian dishes. This one truly is a restaurant worthy recipe, the taste of the porcini against the parmigiano is perfectly balanced. I didn't have fresh porcini only dried ones and it didn't compromise the taste, however I can only imagine how much more rich the taste would be with the fresh porcini mushrooms. I also substituted half of the chicken stock with the porcini liquid to give it that extra taste. All in all, this was delicious!

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I believe there is an error in the amount of liquid/stock used. Risotto generally uses 4 parts liquid to 1 part rice. Thus 2 cups rice need 1/2 cup wine plus 7 1/2 cups liquid/stock.

I can only conclude that the amount of liquid called for would be for 1 cup arborio rice OR the 2 cups will need 8 cups of liquid.

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When I saw both dried and fresh porcini listed, I was a little unsure, but after making this I realize the combination is brilliant! This risotto is very earthy and satisfying. More importantly it's much faster and easier than a lot of other recipes.

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Spectacular recipe. The flavor is bold without being over powering. The 1/2 cup of parmagiano-reggiano is a perfect proportion for the 2 cups of Arborio rice. Highly recommended to anyone willing to go through the effort. (Ladling the broth into the rice one scoop at a time requires some dedicated time in front of the stove.

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I am not a fan of porcini mushrooms. I think it is because last year my husband went "porcini hunting" for the first time and brought back about 10 pounds of mushrooms. We decided to slice up most and dry them out. I was just literally "porcini-ed" out.

This year, hubby went out again for porcini and got another 10 pounds. This time we cut up half and froze the other half.

Back to the recipe. I make Porcini Risotto quite a bit because these mushrooms work well with rice. I usually chop up 1/4 cup fresh parsley with one garlic bulb and saute in oil until garlic is slightly brown. Then I add the porcini and let it simmer while the risotto (basic recipe is cooking. I add it to the risotto at the end.

I liked this recipe for a change and so did my husband (we live near Florence, Italy.