👨‍🍳 تعليمات

1. 1

   Rehydrate the dried porcini: Place the dried porcini mushrooms in a heatproof bowl. Pour 500ml of hot water over them. Let soak for at least 20 minutes until softened. Carefully lift the porcini out of the liquid, reserving the soaking liquid. Rinse the porcini gently if gritty, then chop them roughly. Strain the reserved soaking liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit. Set aside.

   ⏱️ 25 minutes (including soaking time)
2. 2

   Sauté fresh mushrooms: While the porcini soak, heat 1 tbsp olive oil and 20g of butter in a large skillet or Dutch oven over medium-high heat. Add the sliced fresh mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 6-8 minutes. Season with salt and pepper. Remove mushrooms from the skillet and set aside.

   ⏱️ 8 minutes
3. 3

   Start the risotto base: In the same skillet, add the remaining 1 tbsp olive oil and 20g of butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the Arborio rice to the skillet and toast, stirring constantly, for 2-3 minutes until the edges of the grains appear translucent.

   ⏱️ 8 minutes
4. 4

   Deglaze and add porcini liquid: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine bubble and evaporate almost completely, about 2 minutes. Add the chopped rehydrated porcini mushrooms and the strained porcini soaking liquid to the skillet. Stir well.

   ⏱️ 3 minutes
5. 5

   Cook the risotto: Begin adding the simmering broth, one ladleful (about 200ml) at a time, stirring frequently. Wait until each addition of liquid is almost completely absorbed before adding the next. Continue this process, stirring often, for about 18-20 minutes, or until the rice is creamy and al dente (tender but with a slight bite in the center). You may not need all the broth.

   ⏱️ 20 minutes
6. 6

   Mantecatura (Finishing): Remove the risotto from the heat. Stir in the remaining 40g of butter and the grated Parmigiano Reggiano cheese. Stir vigorously until the butter and cheese are melted and the risotto is luxuriously creamy and emulsified. Taste and adjust seasoning with salt and freshly ground black pepper if needed. Stir in most of the sautéed fresh mushrooms, reserving some for garnish.

   ⏱️ 2 minutes
7. 7

   Serve: Ladle the risotto into warm shallow bowls. Garnish with the reserved sautéed mushrooms, a sprinkle of fresh parsley (if using), and extra grated Parmigiano Reggiano. Serve immediately.

   ⏱️ 1 minute