PORCINI MUSHROOMS RISOTTO
30g DRIED PORCINI MUSHROOMS (=1,06oz=½ cup)
150g PGI VIALONE NANO VERONESE RICE or CARNAROLI RICE or ARBORIO RICE (=5,29oz=¾ cup)
700g MEAT STOCK or VEGETABLE BROTH (=24,69oz=2 ¾ cup)
60g DRY WHITE WINE (=2,12oz)
70g PDO PARMIGIANO REGGIANO 24months (2,47oz=⅔ cup)
25g UNSALTED BUTTER or EXTRA-VIRGIN OLIVE OIL (=0,88oz=⅛ cup)
Break the mushrooms into pieces and soak them for minimum half an hour (the more the better) in lukewarm water, changing water 2 or 3 times in order to lose impurities.
Peel the shallot and chop it finely.
Pan-fry the shallot in a thick-bottomed pot with butter (or extra-virgin olive oil), always stirring so that it never burns (if it starts burning add little water).
Strain the mushrooms and add them in the pan, letting them pan-fry as well.
Add the rice and let it toast (toasting strengthens the rice making sure it doesn’t break or softens too much) without burning it.
When it looks very warm, simmer with a drizzle of wine.
Keep stirring and once the wine is reduced, start adding ladlefuls of stock. Do not pour it all at once: one by one adding one more only as the previous one fades away.
After about 15 minutes (the rice has to be al dente) turn the fire off and add a nut of butter (I usually do not do this) and then grated PDO Parmigiano Reggiano and mix.
Serve your porcini mushrooms risotto in a plate, beating gently the bottom of the plate or slightly shaking it in order to have the rice lay down on the bottom of the plate.