Barolo and Porcini Risotto | The Foodie Pilgrim

By John, 14 June, 2020

Region

Description

Risotto al Barolo con Funghi This is totally decadent dish from the Piedmont region is suitable for most American vegetarian diners. It's expensive, so be sure to use top-shelf ingredients throughout.

Unlike other mushroom risottos, this one uses only dried authentic porcini mushrooms. The Barolo wine is a luxury product, too, but you need just a cup for the risotto so you can save the rest for the table.

Yield

8 Servings

Preparation time

45 minutes

Ingredients

1 3⁄4 c Dried Porcini Mushrooms

3 T Unsalted Butter

6 c Vegetable Stock (boiling)

2 T Olive oil

1 clv Garlic (Finely chopped)

1 Onion (Finely chopped)

1 Basil sprig (Finely chopped)

1 Rosemary sprig (Finely chopped)

1 Sage sprig (Finely chopped)

4 plum tomatoes (Skinned and chopped)

1 Parsley sprig (Finely chopped)

2 c arborio rice (or Carnaroli)

1 c Barolo wine

1 1⁄2 c Parmigiano-Reggiano cheese (fresh, grated)

Instructions

Break up the dried porcini into equal-sized smallish pieces, then soak in hot water for about 20 minutes.
In a large skillet, heat the oil and add the butter. When the butter has melted and the foam subsides, add the garlic, onion, basil, rosemary, and sage and cook until the onion is soft.
Add the tomatoes and cook another 15 minutes.
Strain the mushrooms and reserve the liquid for another dish. Add the mushrooms to the vegetable mixture.
Add the parsley and the rice and stir to coat all the rice grains.
Add the wine and let it boil down into the vegetable-rice mixture.
Add enough boiling stock to cover the rice, return to the boil, and stir constantly while the stock is absorbed.
As the stock is absorbed, continue adding more stock, a ladleful at a time, stirring all the while. This should take 18-20 minutes.
When you add the last ladleful of stock, stir in half of the grated cheese. When the liquid has boiled down below the surface of the rice, sprinkle on the remaining grated cheese and serve hot.

Notes

Aside from the fresh herbs, this has just a few key ingredients, and the wine, the cheese, and the mushrooms are all expensive, so don't ruin it by using something less good than the others. This recipe calls for a lot of dried porcinis! Don't buy them in little packets ... You can save quite a lot by buying them in bulk from OliveNation.com: https://www.olivenation.com/porcini-mushrooms.html If I were rich enough to do this again, I would use another pan with the butter and do the rice-butter-wine steps 5 & 6 separately, and then add the rice into the vegetables.

Source

Silver Spoon Cookbook