Ferron 'No-stir' Risotto with Porcini
We love this recipe with porcini and coppa or pancetta for being fulsome and rich in flavour. From Italy, the deep, earthiness of porcini mushrooms are complemented by the richness of the cured meat.
Of course the real hero of any risotto has to be the creamy Ferron risotto rice. This special Italian artisan rice allows you take advantage of cooking risotto with a no-stir method, relaxing and getting on with other things while the rice does all the hard work for you.
Extra virgin olive oil (EVO)
1 large onion or 2-3 shallots, chopped
1 cup of Ferron risotto rice (carnaroli or vialone nano)
100ml red wine, at room temperature (optional)
20g Gigante dried porcini mushrooms or Sabarot cèpes soaked in 300ml hot water
1 cup chicken or vegetable stock, simmering
3 slices of coppa or pancetta, roughly chopped
Añana spring salt and freshly ground black pepper
Montanari & Gruzza Parmigiano-Reggiano, grated
Prepare the porcini by soaking in 300mls of hot water for 20 minutes or longer. Drain the liquid, keeping the soaking water. Slice the porcini and set aside.
In a heavy-based saucepan heat a little EVO and sauté the onion until soft (the ‘soffrito’). Add the coppa or pancetta. Then add the rice and porcini. Stir continuously over low heat for about 3 minutes (‘toasting’). Add the wine, let evaporate. Add all warm stock and porcini soaking water. Stir gently and bring to a simmer, add salt. Cover and cook for about 15 - 17 minutes on a low simmer. Leave, or stir at any point if you like.
Once the rice has cooked, turn the heat off. Add a generous handful of Parmigiano-Reggiano and ‘mantecare’ - stir the risotto to release the natural starches which make it creamy. Season and rest for a few minutes, allowing the flavours to develop. Serve with extra Parmigiano if required.
- Drizzle simply with Giusti balsamic.
- Finish the risotto with a dollop of Sabato porcini crema or Pons or Giuliano Tartufi white or black truffle oil.
- Add a pinch of Gohar saffron tips to a couple of tablespoons of warmed liquid (wine, stock or water – do not use oil-based liquid). Gently bruise with a teaspoon and leave to infuse while cooking the risotto. Stir into the risotto at the end of cooking.