Brief Summary
This video provides a comprehensive guide to making a mushroom risotto using dried mushrooms. It covers everything from preparing the broth and soaking the mushrooms to cooking the rice and finishing the dish. Key points include using vegetable broth for a lighter flavour, not washing dried mushrooms before soaking, and toasting the rice before adding liquid.
- Use vegetable broth for a lighter flavour.
- Do not wash dried mushrooms before soaking.
- Toast the rice before adding liquid.
- Stir the risotto continuously for a creamy texture.
- Adjust seasoning at the end.
Broth Preparation
To start, a good risotto requires a flavourful broth, either meat or vegetable-based, with a preference for vegetable broth. For a simple vegetable broth, use a 3-litre pot with water, a medium carrot, half a stick of celery, a small or half onion (white or yellow), two bay leaves, and a little salt. The vegetables can be repurposed for soup later.
Preparing Dried Mushrooms
For a mushroom risotto, soak 30g of dried mushrooms in about 300ml of warm (not boiling or lukewarm) water for three people. It's important to buy good quality mushrooms and to not wash the mushrooms before soaking, as they are cleaned during packaging. The soaking water should also be used, but strain it to avoid any sediment. Use a tall, narrow container to allow any dirt to settle at the bottom. Soak the mushrooms for 30 minutes.
Preparing the Base
Use a saucepan rather than a pan to cook the risotto to retain moisture and prevent sticking. For the base, use a "base dolce" which is butter and half an onion for three people, along with a clove of garlic, because of the mushrooms. Vegetarians and vegans can use olive oil instead of butter. Finely chop the garlic and gently sauté in the butter or oil.
Cooking the Mushrooms
Remove the soaked mushrooms from the water, squeezing out excess moisture, and chop them coarsely. Add the mushrooms to the sautéed onion and garlic, cooking for 3-4 minutes until the mushrooms have dried out and release a fragrant aroma.
Adding the Rice
Use 70g of risotto rice per person, which is about one coffee cup. Arborio or Carnaroli rice are suitable. Do not wash the rice, as this is unnecessary and can remove starches needed for the risotto's creamy texture. Toast the rice in the pan until it reaches approximately the same temperature as the broth (80-90°C), and the grains turn a uniform colour. This prevents the rice from breaking during cooking.
Adding Wine and Mushroom Water
Add about half a glass of white wine for three portions and allow the alcohol to evaporate, leaving only the aroma. Then, add the mushroom soaking water, straining it to leave behind any sediment.
Cooking the Risotto
The rice and pan should already be hot, so the mixture will quickly return to a boil. Stir the risotto and allow the first liquid to be absorbed. The mushroom risotto is versatile and pairs well with strong cheeses like gorgonzola, toma, or with sausage or other cured meats. Cook over low heat, stirring frequently. Add pepper to taste.
Adding Broth and Stirring
Continuously stir the risotto to make it creamy, as this releases the starch from the rice grains. When the liquid is absorbed and you can see the bottom of the pan when stirring, add a ladle of broth. This process takes about 12-13 minutes.
Checking for Doneness
Grate some matured Grana Padano or Parmesan cheese. To check if the rice is cooked, look at the grains: raw rice will appear white, while cooked rice will be almost semi-transparent and uniformly coloured. After about 10 minutes, taste the rice to check for doneness. It should be al dente.
Final Touches and Serving
Remove the risotto from the heat and adjust the seasoning with salt if needed. Add a little more broth to achieve a dense consistency. Stir in a spoonful of cheese per person and optionally add parsley. The risotto should be "all'onda," meaning it has a wavy, creamy texture. Stir well to ensure it is well-combined and creamy.
Serving Suggestions
Presentation styles vary, but a natural plating is recommended. The most important thing is the taste. The dried porcini mushrooms give the risotto an intense flavour and a darker colour compared to using fresh porcini. A good ratio is 10g of dried mushrooms per person. Add a little more cheese on top before serving.
