Risotto ai Funghi Porcini

A version of this family recipe for risotto ai funghi porcini originally appeared in the New York Times, written by our founder Beatrice:

“When my mother would come from Italy to visit she always prepared risotto ai funghi porcini. For me, this rice was precious and delicious, a magical and complex dish that only my mother could make; I did not ask questions, it was too scared. I have a very dear memory of her coming out of the kitchen, giant plate of rice in hand with the bright green parsley catching the light. My friends in New York came to refer to this dish as “your mother’s rice”; they all expected an invitation for dinner whenever she was in town. Eventually I was able to work up the courage to replicate it; it is really not that complicated!”

Risotto ai Funghi porcini is a classic around here for good reason: it’s absolutely decadent! Meaty Porcini mushrooms meet creamy Carnaroli rice and umami Vacche Rosse cheese. We think this is one of the best things you can make with a package of dried porcini. Not only do you use the mushrooms themselves, but all of their soaking liquid goes into cooking the rice. This means that the distinctive, intense porcini flavor really permeates the entire dish from start to finish. Couple that with a Vacche Rosse cheese rind broth and the “King of Italian rice” and you’ve created a risotto fit for the gods.

Ingredients

SERVES: 4
TIME: 1 hour

• Dried Porcini mushrooms, 1 bag (50g / 1.7 oz)
• Extra virgin olive oil, as needed
• Garlic cloves, 3 peeled and left whole
• Onion, one medium, chopped
• Fine sea salt, to taste
• Carnaroli rice, 300g / 1.5 cups
• Cognac or wine, 1/2 cup / 120 ml
• Parmesan rind broth or homemade broth, 5 cups / 1.2L
• Vacche Rosse cheese, 1 cup / 60g, finely grated, plus more to serve
• Black pepper, to taste
• Fresh parsley, a small handful, finely chopped

Preparation

1. Cover the dried porcini mushrooms in 3 cups / 750 ml of water. Leave to soak for at least 30 minutes.
2. Strain the porcini, reserving their soaking liquid. Coarsely chop the mushrooms and set aside.
3. Combine the porcini soaking liquid and the parmesan rind or broth, you should have about 8 cups / 2 liters of liquid total. Slowly bring to a simmer.
4. Meanwhile, heat a few tablespoons of extra virgin olive oil in a large pan over low-medium. Add the whole, peeled garlic cloves, the chopped onion, and fine sea salt to taste. Cook until the onions have softened, about 10 minutes.
5. Next, stir in the porcini mushrooms and season abundantly with fine sea salt. Cook for 5 minutes to allow the flavors to combine, then remove the garlic cloves.
6. Add the Carnaroli rice, toasting the grains on medium-high for a few minutes, before adding the white wine or cognac. Attenzione! Prepare for an intense reaction as the liquid evaporates.
7. By now, your broth should be simmering. Begin adding it to the rice, a ladleful at a time, stirring after each addition, until fully absorbed before adding more. Continue in this manner until the rice is cooked, about 20-25 minutes.
8. Take off the heat, add a final ladleful of broth, and stir in the grated Vacche Rosse cheese, fresh parsley, and black pepper. Put the lid on the pan and let rest for a minute or so.
9. Divide between bowls and serve immediately with extra Vacche Rosse cheese for people to add to their plates.