You are|Are|Again} looking for inspiration recipes porcini mushroom risotto that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious porcini mushroom risotto should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of porcini mushroom risotto, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare porcini mushroom risotto delicious home, because as long as you know the trick, this dish is able become treat special.

Ingredients and seasonings required for prepare

1. Prepare 1.4 L Chicken Stock
2. Prepare 30 g Dried Porcini Mushrooms
3. Prepare Half an Onion, finely chopped
4. Use 40 g Butter
5. Prepare 240 g Portobello Mushrooms, chopped
6. Prepare 300 g Arborio Rice
7. Use 240 ml White Wine
8. Prepare 100 g Grated Parmesan
9. Prepare Handful Chopped Fresh Parsley

Strain the soaking water through a coffee filter or a fine sieve into a large saucepan. Squeeze the mushrooms dry, then roughly chop and set aside. When the onion is lightly browned, transfer it to a plate using a slotted spoon and stir the rice into the butter (or oil) in the pot. When the garlic has turned slightly golden, increase the heat to medium-high and add the mushrooms.

Steps to make Porcini Mushroom Risotto:

1. Make the required amount of chicken stock and add the Porcini mushrooms, gently simmer over a low heat.
2. Fry the onion in the butter for 5 minutes until soft. Add the chopped portobello mushrooms and fry for a further 2 minutes - until the mushrooms release their juice. Add the arborio rice to the mushrooms and cook for 2 minutes - until the rice turns predominately opaque.
3. Pour the white wine into the rice mix and stir continuously until the wine has been absorbed. Remove the Porcini mushrooms from the stock and set aside. Add the chicken stock 100ml at a time, stirring continuously with each addition, until all the stock has been used.
4. Finally, add the Porcini mushrooms and the grated Parmesan and give a final 30s cook. Garnish with the parsley, serve with green vegetables and enjoy.
5. Done and ready to serve!

The mushrooms should remain plump, not mushy. Place the water in a large pot and bring to the boil. Add the dried mushrooms and simmer continuously. Meanwhile, in another large pot, heat the olive oil and butter over a medium heat before adding the onion. Stir constantly until onions start to caramelise.

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