Porcini Risotto

This enticing dish captures the essence of French gastronomy by combining the earthy richness of the mushrooms with the luxurious creaminess of the risotto, and its presentation. Wild porcini mushrooms, also known as "ceps/cèpes" or "king boletes," are highly prized for their nutty flavor and meaty texture. If you're located in Bordeaux, Lozère, Périgord, Corrèze, Alpes and other areas in France looking to forage for these delicious mushrooms, you're in luck!. They also grow in other parts of Europe, and elsewhere in Asia, Mexico, United States and Canada. Just like vines, factors like the type of forest, soil composition, and climate play a huge role in influencing their flavor profile. One of the key to achieving a perfect creamy risotto relies on few things: the type of rice, the quality of butter, olive oil, parmesan, and the cooking technique of course. Risotto is one of the most versatile Italian dish that can be made using so many seasonal ingredients. Whether you are looking to impress guests at a dinner party or simply craving a taste of luxury on a weeknight, this wild porcini mushroom risotto is sure to satisfy even the most discerning palates.

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The ultimate mushroom risotto

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How to prepared porcini mushrooms.

Porcini Confit

For the presentation, reserve the small and nicest porcinis. Cut the whole mushroom lengthwise into 5mm thick slices. Make some mushroom carpaccio as well using a mandoline for the final presentation.
Cut stems into small cubes for the risotto.
In a large skillet, add olive oil along with the crushed garlic and herbs. Arrange porcini slices in, and cook on very low heat for 15 minutes on both sides. You want them confit rather than seared. Gently season mushrooms with fine salt. Keep mushrooms warm until ready to serve.

Rice In Risotto

Unlike other rice dishes where the rice is rinsed before cooking to remove excess starch, in risotto making, it's important not to wash the rice. The starch on the rice grains is essential for creating that signature creamy consistency that makes risotto so delicious and comforting. When the uncooked rice is toasted in butter or oil before adding the liquid, the starch on the surface of the grains gets toasted as well, forming a protective barrier that helps the rice maintain a firm texture while gradually releasing its starch into the cooking liquid. This slow release of starch is what gives risotto its rich and creamy texture without turning it into a sticky mass.

Porcini Risotto

The mushroom water can be subbed for chicken stock. Keep stock in a separate pot over low heat. This helps the rice cook evenly without cooling down when you add the liquid. In a sautoir melt butter over medium heat. Add the onions along with the cubed mushrooms, and cook gently until soft and translucent (about 5 minutes), but not browned. Add the rice and stir it to coat the grains in the fat. Cook for 3 minutes until the rice becomes slightly translucent around the edges. This step helps create a creamy texture later. Pour in white wine, and stir the rice continuously until the wine is absorbed.
Begin adding the hot stock, one ladleful at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is al dente (tender but with a slight bite) and the risotto is creamy.

Finish Risotto With Butter & Parmigiano

Once the rice is cooked, add a bit more of hot liquid as the rice will continue to absorb moisture. Stir in butter, turn off the heat and incorporate the grated Parmigiano-Reggiano. This will make the risotto extra creamy. Season with salt and pepper to taste.

Demi-Glace Sauce

In a small saucepan, bring to a simmer the demi-glace. Remove from the heat, season with salt and pepper. Swirl in the butter right before serving. Demi can be subbed for roasted juice from poultries or red meat.

Plating

Mold out risotto using a 5-inch/13cm ring or other device. Overlap porcini confit with porcini carpaccio. Add a tablespoon of demi-glace sauce around the rice. Drizzle some olive oil that was used to cooked the porcinis. Top with some Parmigiano-Reggiano shavings. Bon appétit!