You are|Are|Again} looking for inspiration recipes porcini risotto that are appetizing? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious porcini risotto should have had aroma and taste that able provoke our taste buds.

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

Ingredients and seasonings required for make

1. Take Cooking mushrooms:
2. Take 40 g butter + 1 knob extra for later
3. Prepare 2 garlic cloves, crushed
4. Prepare Porcini, chopped (soaked in hot water to rehydrate until soft, keep the liquid, optional)
5. Prepare Cooking onions:
6. Use 2 tablespoons olive oil
7. Prepare 2 tablespoons butter (optional)
8. Prepare 1 small shallot or 1/2 white onion, finely diced
9. Prepare Cooking risotto:
10. Prepare 200 g risotto rice
11. Use 1 glass white wine
12. Prepare 700 ml stock, warmed up (any stock of preference)
13. Take To taste salt and pepper
14. Prepare 1 cup porcini juice (optional, if not enough liquid)
15. Prepare Grating of Parmesan
16. Take Garnish:
17. Prepare Sprinkle of Parmesan cheese, grated
18. Prepare Handful fresh parsley (optional)

Here are the two essential steps: Heat up the chicken stock in a pot before you start making the risotto. The stock has to be hot, just lightly simmering during the whole process. Best practice is to cook the risotto in one pot, and have the stock in another one on low heat. Add only one ladle of hot stock to the rice at time.

Steps to make Porcini risotto:

1. Place porcini mushrooms into a bowl. Pour 1 cup hot water into the bowl and let the mushrooms rehydrate until soft. Once soft, squeeze the liquid, chop the porcini mushrooms and set aside.
2. In a saucepan pour in the stock, on medium heat, bring to a simmer. Once simmering reduce heat to very low to keep warm.
3. In a wok or shallow pan add in the butter. On medium heat let the butter melt a little. Then add and stir in the chopped porcini mushrooms and garlic. Continue to cook for 5-6 minutes until they have softened. Transfer onto a plate and set aside.
4. In the same pan add the olive oil along with the butter (optional) and the chopped shallots or onions. On medium heat sauté until soft and translucent.
5. Now add the risotto rice, stir occasionally to infuse the flavours. Cook for a minute and and when the rice sounds crunchy add the white wine.
6. Let the wine bubble to nothing so the alcohol evaporates. cook out the wine. Shake the pan occasionally to move the rice. Once the wine has evaporated and cooked out, it's time to add the stock. Ladle two spoonfuls at a time. Tip: do not stir the rice. Occasionally shake the pan. Once the liquid has reduced add another two ladles. Repeat process until roughly about 2 ladles stock left.
7. Add the porcini mushrooms back into the pan. At this point we can now stir the mixture. Gently stir and incorporate all of the ingredients. Pour in the remaining stock. Season with salt and pepper to taste. Tip: if more liquid is needed add a bit of porcini juice (optional) at a time to cook the rice.
8. Check the rice to see if cooked to desired texture. The rice is normally cooked until al dente. Cook for longer if you prefer rice more cooked. Once cooked to preference add a knob of butter and grate in Parmesan cheese. Stir to incorporate the butter and cheese.
9. To serve spoon the risotto into a serving plate. Garnish with parsley (optimal) and grate over Parmesan cheese and enjoy. Tip: any left over risotto can be used to make another Italian dish called arancini balls (rice balls).
10. Done and ready to serve!

Melt butter with oil in pressure cooker over medium-high heat. Pour the water from the mushrooms through a cheese cloth filter into a small saucepan. Then, add the porcini mushrooms and stir to combine. Stir in the wine and cook until it is nearly all evaporated. Start adding the broth, one ladle at a time, stirring constantly, until the rice has absorbed almost all the liquid before adding the next one.

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