Risotto ai Funghi Porcini

Ingredients

• 320 gArborio rice
• 200 gdried porcini mushrooms — soaked
• 1 Lvegetable broth — warm
• 1shallot — minced
• 80 gParmigiano-Reggiano — grated
• 4 tbspunsalted butter
• 120 mldry white wine
• to tastefine sea salt

Method

1. Begin by soaking 200 g of dried porcini mushrooms in 500 ml of warm water for about 20 minutes, until they are rehydrated and soft. Once softened, remove the mushrooms from the water, squeezing out excess liquid, and finely chop them. Strain the soaking liquid through a fine sieve or cheesecloth to remove any grit, and set it aside as it will be used later in the cooking process.
2. In a large, heavy-bottomed saucepan or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Finely chop 1 shallot and add it to the pan, sautéing until it becomes translucent and fragrant, but not browned, about 3-4 minutes. Add the chopped porcini mushrooms to the pan and cook for another 2 minutes, allowing the flavors to meld.
3. Add 320 g of Arborio rice to the pan, stirring continuously with a wooden spoon to coat the grains with the butter and shallot mixture. Toast the rice for about 2-3 minutes, until the edges of the grains become translucent and you notice a nutty aroma.
4. Pour in 120 ml of dry white wine, stirring constantly until the wine is absorbed by the rice. This step deglazes the pan and infuses the rice with a subtle acidity that balances the richness of the dish.
5. Incorporate the reserved mushroom soaking liquid into the rice, one ladleful at a time, stirring gently and allowing each addition to be absorbed before adding the next. Once the soaking liquid is used up, continue the process with 1 L of hot vegetable broth, maintaining a gentle simmer. The rice should gradually release its starch, creating a creamy consistency.
6. Taste the rice after about 18 minutes of cooking to check for doneness. It should be creamy with a slight bite at the center, known as 'al dente'. Adjust the seasoning with fine sea salt to taste, keeping in mind that the cheese will add some saltiness.
7. Remove the pan from the heat and stir in the remaining 2 tablespoons of unsalted butter and 80 g of freshly grated Parmigiano-Reggiano. This final step enriches the risotto and adds a luxurious creaminess. Stir until the butter and cheese are fully melted and incorporated.
8. Serve the Risotto ai Funghi Porcini immediately in warm bowls. The risotto should have a loose, flowing texture, with each grain distinct yet enveloped in a creamy sauce. Enjoy this comforting dish as it is traditionally served in Piedmont, with no fuss about the plate.