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A classic, indulgent mushroom risotto that achieves deep umami flavor using dried porcini and a bright, fresh finish with a zesty wild mushroom and herb topping.
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Sauté onions and celery, then toast the risotto rice. → Add vermouth and gradually stir in hot stock and soaked dried porcini. → Grill the wild mushrooms separately and toss them with herbs, oil, and lemon. → Finish the risotto with butter and Parmesan, then let it rest covered. → Serve the risotto topped with the seasoned wild mushroom mixture.
Sauté onions and celery, then toast the risotto rice. → Add vermouth and gradually stir in hot stock and soaked dried porcini. → Grill the wild mushrooms separately and toss them with herbs, oil, and lemon. → Finish the risotto with butter and Parmesan, then let it rest covered. → Serve the risotto topped with the seasoned wild mushroom mixture.
A classic, indulgent mushroom risotto that achieves deep umami flavor using dried porcini and a bright, fresh finish with a zesty wild mushroom and herb topping.
Sauté the finely chopped onions and celery in a pan with a bit of oil until softened to create the soffritto base.
Add the risotto rice to the pan and stir for a minute to toast the grains.
Soak the dried porcini mushrooms in a bowl with a ladle of hot stock for a few minutes until softened.
Deglaze the rice pan by adding a splash of Noilly Prat or white wine, stirring until the liquid is absorbed.
Begin adding the hot stock one ladle at a time, stirring constantly and only adding more when the previous ladle is absorbed.
Stirring is key to releasing the starch from the rice, which creates the creamy texture.
Using the porcini soaking liquid adds an intense layer of mushroom flavor to the dish.
Don't skip the resting stage (mantecatura); it's essential for the perfect risotto consistency.
Dry-grilling wild mushrooms preserves their texture and prevents them from becoming soggy.
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