Rich, warming and deeply comforting, this porcini mushroom risotto is packed with earthy mushroom flavour and slow-cooked goodness. Finished with freshly grated Parmigiano and a drizzle of truffle oil, this hearty dish is perfect for cosy evenings and long lunches.
Serves 4
20g Naturbosco porcini mushrooms or Sabarot cèpes
4 Portobello mushrooms
Extra virgin olive oil (EVOO)
Sal de Añana spring salt
Freshly ground black pepper
Sprigs of thyme
100g Pedrazzoli coppa stagionata, sliced
1 litre Foundation chicken stock
1 large onion, finely chopped
1½ cups Ferron rice, Carnaroli or Vialone Nano
½ cup red wine
3 Tbsp Sabato porcini crema
Parmigiano Reggiano or Grana Padano, freshly grated
To serve:
Pons black truffle oil or Giusti balsamic vinegar
Put dried porcini into a small bowl; pour over half a cup of boiling water and leave to soak and rehydrate for 20 minutes. Drain and reserve the soaking liquid. Slice the porcini and set aside.
Preheat oven to 200°C. Place mushrooms in an oven pan, drizzle with oil, season with salt and pepper; sprinkle with thyme. Roast for 10-15 minutes until browned. Put the coppa slices in a single layer on the baking tray lined with baking paper; bake for 3-5 minutes until crisp. Set aside.
Heat the stock and porcini liquid in a small pot until simmering. Heat 3 tablespoons EVOO in a heavy-based pan, add the onion and a little salt and cook for 5-8 minutes, stirring often, until soft. Add the rice, and stir continuously over low heat for 3 minutes to toast the rice without browning.
Add the wine, and simmer over medium heat until almost completely evaporated. Add the hot stock and porcini soaking water, all at once, stir gently and bring to a simmer. Cover the pan and cook on a low simmer for 15-18 minutes or until the rice is al dente.
Remove pan from the heat. Add the porcini crema, the sliced porcini, and a generous handful of Parmigiano Reggiano; now stir the risotto to release the natural starches which make it creamy. Season to your liking, cover pan and rest risotto for a few minutes. Serve topped with mushrooms, coppa and a drizzle of truffle oil or balsamic, as desired.
Match with: Rocca Giovanni Nebbiolo d'Alba
Recipe by Julie Le Clerc
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