Mushroom Risotto

Risoto de Fongi (Venetian Dialect)


This is simply the most delicious recipe, combining the creamy texture of Italian Arborio rice with the exquisite taste of wild mushrooms.


6 oz Arborio rice

3 /4 oz dried Porcini mushrooms

1 medium onion – finely chopped

3 oz butter

1 tablespoon of olive oil

2 oz freshly grated Parmesan cheese

1 glass of dry white wine

salt and freshly ground black pepper

serves 2 as a main course or 4 as a starter

  1. Soak the wild mushrooms in 1 pint of boiling water and leave to stand for at least half an hour.
  2. Melt 2 oz of butter with the olive oil in a heavy saucepan.  Soften the onion.
    1. Carefully strain the mushrooms, and heat the soaking water, plus a further 1 /2 pint of water and 1 /2 teaspoon of salt in a separate saucepan. Chop the mushrooms coarsely, and add to the softened onions and fry for 2 minutes.
    2. Add the rice and stir over medium heat until the grains become translucent (about 2 minutes).Add the glass of wine and pour one for yourself, while letting the alcohol evaporate and absorb into the rice.
    3. Add a ladle of the hot soaking water to the rice and stir gently. Keep stirring as the rice simmers, and add ladles of the soaking water as it swells. After about 20 minutes, the rice will be cooked “al dente” and be coated in a creamy sauce).
    4. Remove from the heat and stir in the remaining butter and Parmesan.  Add salt and pepper to taste and let stand, covered, for 5 minutes before serving.

A Risotto from the Veneto is served wet, it can have an almost soup-like in consistency.


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