This mushroom and porcini mushroom risotto recipe is very creamy and flavorful. A delicious entremets or main course. There are various types of risotto rice. Two well-known varieties are carnaroli and arborio. I prefer carnaroli risotto over arborio risotto. Carnaroli is a slightly wetter risotto.
I have not added any cheese so this is a vegan dish. The recipe says “finish with a knob of butter”, this is not necessary, this is possible. If I want to eat vegan I don’t add butter. The taste does not diminish.
Ingredients (2 persons) starter or intermediate course
- 120 gr. risotto
- 2 onions
- 200 gr. mushrooms
- 60 gr. chanterelles
- 50 gr. oyster mushroom
- 20 gr. dried porcini mushrooms
- 10 gr. dried morels
- 0,75 ltr. vegetable broth
- 125 ml. white wine
- possibly butter
- Olive oil
- 1 clove of garlic
- flat leaf parsley
Put the dried mushrooms in a bowl and pour boiling water on top until the mushrooms are covered. Let them soak for at least 15 minutes.
Clean the fresh mushrooms and set all three types aside in separate containers. Clean and finely chop the onions. Peel the clove of garlic and cut it into small pieces or squeeze it.
Fry the mushrooms in olive oil, set them aside, then fry the chanterelles in olive oil, set them aside and fry the oyster mushrooms separately; do this in the same pan. All mushrooms have a different baking time, so it is best to bake them separately.
Drain the soaked mushrooms, don’t throw away the moisture! It is best to pour the mushrooms in a fine sieve with kitchen roll, so that any sand is collected and does not end up in the moisture and therefore in the risotto. Then fry the soaked mushrooms and put them aside.
Heat the stock and bring to a boil.
Pour the liquid from the soaked mushrooms into a saucepan and bring it to a boil over low heat. Fry the onions and garlic in olive oil in the pan where the mushrooms were fried. When the onions are translucent, pour the risotto into the pan and fry it over medium heat. Keep stirring so that the risotto doesn’t stick to the pan.
Pour the white wine into the risotto. Stir the risotto until the wine is completely absorbed
Pour a ladle of vegetable stock into the risotto and stir until this liquid has been absorbed.
Repeat this for 10-12 minutes. Add every time the moisture absorbed a ladle broth. Make sure that the stock is / continues to boil against a boil, so that hot stock is poured into the risotto.
Make sure that the moisture from the soaked mushrooms is boiling and then add a ladle of moisture from the soaked mushrooms, stir until this moisture has also been absorbed.
Add the fried mushrooms (including the soaked mushrooms). Stir this through the risotto.
Taste the risotto if it is al dente. If not, add more moisture from the mushrooms or stock until the risotto is al dente. The moisture will absorb less. Add if necessary a knob of butter and stir it through the risotto.
Season the risotto with salt and pepper. Let the risotto rest for a while.
Spoon the risotto onto the plates and garnish with finely chopped flat parsley.
Serve with a pinot noir or a pinot gris. A barbaresco works also very well.