ANNIE’S
Porcini Mushroom Risotto 

Ingredients

Dried Porcini 50g 
Stock 1 litre 
Arborio Rice 300g 
Butter 80g
Oil 1 tbsp olive oil
Onion 1 finely chopped
Wine 100ml dry white 
Cheese 50g–100g freshly grated Parmigiano-Reggiano
Seasoning Salt and freshly ground black pepper
Garnish Fresh parsley, chopped

Instructions

Rehydrate Mushrooms

Place dried porcini in a bowl and cover with 300-400ml of boiling water.

Let soak for 20-30 minutes until softened.

Prepare Stock

Strain the porcini soaking liquid through a fine-mesh sieve or paper towel to remove any grit, saving the liquid.

Add this dark liquid to your pot of stock and keep it on a low simmer.

Chop the rehydrated mushrooms into smaller pieces.

Sauté Aromatics

In a large, heavy-based pan, melt 20g of butter with the olive oil over medium heat.

Add the finely chopped onion and cook until soft and translucent (about 5-10 minutes).

Toast Rice & Cook Mushrooms

Add the rice to the onions, stirring constantly for 2-3 minutes to toast the grains until the edges are translucent.

Stir in the chopped porcini mushrooms.

Deglaze

Pour in the white wine and stir until completely evaporated.

Add Stock

Add a ladle (about 1/2 cup) of the hot, combined stock/mushroom liquid to the rice.

Stir frequently until the liquid is absorbed.

Continue adding the stock one ladle at a time, allowing each ladle to be absorbed before adding the next. T

his process takes about 18-20 minutes.

Finish

When the rice is al dente (tender but with a slight bite), remove the pan from the heat.

Add the remaining 60g of butter and the Parmigiano-Reggiano. Stir vigorously to create a creamy texture.

Rest and Serve

Cover the pan and let the risotto rest for 1-2 minutes.

Garnish with fresh parsley and extra parmesan, then serve immediately.