Risotto with porcini mushrooms and chives
EasyIngredients for 4 people
- 280 g Carnaroli rice
- 3 fresh and firm porcini mushrooms
- 4 porcini mushroom heads (without the stem)
- 80 g shallot
- 1 clove of crushed garlic
- 1/3 glass of Chardonnay or other still white wine of good quality
- 1.5 L of good and tasty broth (of meat or vegetable)
- 80 g of butter
- 100 g of Parmigiano Reggiano
- 3 tablespoons of chopped chives plus a few unchopped pieces for decoration
- 2 tablespoons extra virgin olive oil
- salt
- pepper
First clean the porcini mushrooms.
With a small knife, scrape the stem and carefully cut the most woody parts. Remove any soil with a vegetable brush.
Rinse them briefly under cold water without scrubbing too hard.
Choose the 4 most intact tops suitable for the decoration of the dishes. Dry them carefully and put them aside.
Cut the stems of the mushrooms into cubes and thinly slice the remaining tops.
In a large, shallow pan melt half of the butter over medium heat.
Finely chop the shallot and fry it in melted butter. Increase the heat.
When the shallot has become transparent, add the rice and toast for a few minutes.
Deglaze with the white wine, keeping the heat high, and stir until the wine has evaporated.
In the meantime, boil the broth. Note that the broth must always be very hot when added to rice.
Start by pouring the rice over the broth. Add the mushroom stalks, diced, and continue adding broth.
When the rice begins to soften on the outside but is still hard in the middle add the porcini mushrooms to the rice and adjust with a little salt if necessary.
Meanwhile in another pan pour the extra virgin olive oil and heat over medium heat. Add the crushed garlic and flavor the oil.
Add the porcini tops, salt and pepper, and sprinkle with 1 tablespoon of chives.
Cook by turning the tops carefully taking care not to break them.
In the meantime, finish the risotto adding more broth when necessary. The risotto must be soft and not too dry.
Turn the heat off.
Add the butter, grated cheese and chopped chives and stir.
Let rest, covered, for 2 minutes.
Plate the risotto on individual plates and decorate with the porcini hats, the chives and a sprinkling of freshly ground black pepper.
Tip: In the event that the stem of the porcini is dark and very moist, this should be removed.
