Directions

For vegetable and mushrooms stock

1. See our vegetable stock recipe here.

   

2. See our recipe for mushrooms stock here.

Preparing your bouquet garni

1. Tie all the herbs with kitchen twine. Set aside.

   

For the risotto

1. Soak your dried porcini mushrooms in a bowl with 100 ml. of hot water. Let them rest for 10 minutes and then remove the mushrooms with a slotted spoon, conserving the water from the strained mushrooms to use it later with while cooking the rice. Set aside.

2. Finely chop onion and garlic. Set aside.

   

3. In a thick-bottomed pot, pour 60 ml. of water and the finely chopped onion. Add 2 tablespoons of oil and bring to medium heat for 8 minutes. Add the garlic and cook for 1 more minute. Add porcini mushrooms (soaked and fresh ones), stirring constantly for about 2 minutes to prevent burning. Add the rice and let stir for an additional 3 minutes. Add the white wine and immediately pour mushroom stock covering completely the rice. Mix to integrate all the ingredients.

   

4. Let the risotto cook without moving it unnecessarily until all the stock evaporated and then add enough stock to the pan to cover at least 1 cm above the rice line.

   

5. ..and add your bouquet garni.

   

6. You should gradually add stock, one cup at a time, interspersing between the vegetables and mushroom stock. The objective at this point is to prevent your rice from drying out too much, but you should not overdo it with liquids. On top of the rice you should always see some boiling liquid. It is important at this point to keep it over medium heat.

7. Mix from time to time the rice and let it cook for 10 to 15 minutes, after which remove and discard your bouquet garni.

   

8. Add salt to taste. Once the rice is al dente add the butter and mix well. Add the Parmesan cheese, mix, turn off your risotto and cover for about 5-10 minutes before serving.

9. After this time, add the chopped parsley and pepper and mix. Serve it hot. Enjoy it!