How to make porcini mushroom risotto
So, you have heard porcini risotto is really good for you. One serving will give you as much as 17.5 grams of protein, not to mention other great benefits porcini have! You have also heard it is really easy and quick to make, but you do not know where to start.. Have you ever wondered how to make authentic porcini risotto?
This recipe is Organic, Vegan, Gluten free and Non-GMO.
4 person meal, prep time: 30 minutes
- 4 tablespoons olive oil
- 1oz dried Porcini mushrooms
- 1 cup Arborio rice
- 4 cups of warm water
- 1 medium onion, diced
- 1-2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon vegetable spice (dried carrots, parsley and celery) / vegetable broth
- Parsley leaves (for decorating)
Step 1: Re-hydrate mushrooms
How to rehydrate mushrooms? In order to get the best results, soak 1 ounce of dried porcini mushrooms in 2 cups of warm water for 20min. Once rehydrated, take mushrooms out of the water, gently squeeze the excess water and chop to small pieces.
Do not throw away the soaking fluid (water in which mushrooms were sitting)! Filter it and keep it for later.
Step 2: Preparation
While the mushrooms are sitting in water, chop 1 medium sized onion and mince 1-2 garlic cloves.
Ready for next step!
Step 3: Cooking
In saucepan, heat the olive oil and add onion and garlic. Stir until softened.
Add Arborio rice, Porcini mushrooms, and spices with 2 cups of warm water (you can also use broth here) and 1 cup of soaking fluid.
Other spices that will go well with this dish: black pepper, rosemary, sage. Feel free to add white wine, use beef broth for non-vegeterian option, substitute olive oil for butter.
Stir and cook for 15-20 minutes until rice soaks all the fluid. Decorate with parsley leaves.
Step 4: Decoration
Decorate with parsley leaves. Et voila!