Porcini mushroom risotto




Ingredients (for 4)

200 grams of Arborio rice

1 ½ liters of chicken or vegetable broth

1 bay leaf

100 ml of dry white wine

6 tablespoons of unsalted butter

Salt and pepper to taste

2 tablespoons of Gorgonzola cheese

¼ cup of freshly grated Parmesan

Ingredients (for the Porcini mushrooms)

250 ml of frozen Porcini mushrooms (finely diced)

1 French shallot (finely chopped)

3 tablespoons of olive oil


Step 1

In a sauce pan bring the broth to a boil, and reduce to a simmer. In a heated frying pan add the olive-oil followed by the shallots, cook for 3 to 4 minutes, or until the shallots are tender. Add the Porcini mushrooms, and cook for another 3 to 4 minutes. Put aside till needed.

Step 2

In a shallow heated sauce pan add 4 tablespoons of butter, followed by the rice, making sure to cover the rice as much as possible. Add the bay leaf and the wine, constantly stirring, and cook until the wine is totally absorbed by the rice. Add the broth 1 ladle at a time, again constantly stirring to avoid the rice from sticking, for about 15 minutes.

Step 3

Stir in the mushrooms, the blue cheese, the parmesan and the rest of the butter; continue to stir for about 2 to 4 minutes. Season with salt and pepper and serve.

Thanks to Chef Dino from Distinctive Appliances for this recipe.

For more details on the Bertazzoni segmented cooktop used in this video, click here 

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