Boletus risotto is the epitome of a light and enjoyable summer dish. It only takes a little patience to stir the best ingredients together and then you can spoil yourself and your family with this wonderful treat. Whether as a romantic candlelight dinner or a relaxed evening with friends and family: with our porcini mushroom risotto recipe you will enchant even the most demanding gourmets.
Porcini mushroom risotto recipe for ingredients for 2 - 3 servings
- 300 g risotto rice
- 20 g dried porcini mushrooms (frozen 40 g)
- two shallots or a medium-sized onion
- 500ml vegetable broth (preferably with fresh broth) + defrosting or soaking water
- a dash of bitter white wine
- Extra virgin olive oil
- freshly grated Parmesan (for a vegan version you can also use a cheese substitute product, tastes just as delicious)
- Flor de Sal
- truffle oil
- Fresh parsley
If you want it to be a little more extravagant, you could add:
- rocket (garnish)
- cherry tomatoes (garnish)
- shrimps (garnish)
- freshly squeezed lemon juice
- freshly chopped garlic
- Soak or thaw porcini mushrooms in hot water until they have the desired consistency. For this, the boletus should be completely covered.
- Cut shallots or onions into small cubes
- Bring the vegetable broth to the boil
- 1. Braise the shallot or onion cubes in olive oil (2 tbsp) in a steel saucepan until translucent.
2. Add risotto rice and sauté over medium-high heat until it becomes glassy. Then deglaze with a good dash of dry white wine or Vermouth and let it soak in.
3. Add the porcini mushrooms together with the thawing or soaking water into the hot vegetable broth at medium heat and let them soak into the rice while stirring constantly. It is really important to keep stirring the risotto so that it doesn't stick to the pan. Do this until the rice is al dente and still has a slight bite. (Duration approx. 25min)
4. Then remove from the heat and season with freshly grated Parmesan, flor de sal and cold truffle oil. Let it rest for a few minutes. This is essential to give the risotto its oozy texture.
5. Meanwhile, lightly fry the prawns in olive oil and chopped garlic and add some flor de sal and lemon juice to taste. (optional as a garnish)
1. Put a portion of porcini risotto in a ladle and press in with a slotted spoon. Then turn out the dome of rice onto the plate. Sprinkle freshly grated parmesan over it and garnish with a fresh sprig of parsley.
2. Optional: Garnish with the shrimps, a little rocket and half a cherry tomato.
Porcini Mushroom Recipe: It's Easier
If you want to make it even easier, you can also try our Casale Paradiso Risotto al tartufo - a creation with truffles and porcini mushrooms. To do this, simply sauté the risotto mixture with olive oil until it is glassy and then add or poultry broth until the rice is al dente and creamy. Don't forget the truffle oil here either. Finally, sprinkle it with parmesan and serve.
Our boletus risotto recipe is a culinary highlight of any summer evening
This light and exquisite dish is best enjoyed with a fine dry white wine, preferably on a terrace in the setting sun. What a perfect end to a lovely summer day with your friends and family. It will be an evening never to forget.
Written by Dirk Auberlen
The Risotto Collection
CASALE PARADISO Risotto al tartufo 300 g
DARIO’S BLACK TRUFFLE OIL FROM PIEDMONT, ITALY, 100ML
DARIO’S FLOR DE SAL FROM ANDALUSIA, 175 G
DARIO’S NATIVES OLIVENÖL EXTRA FROM KALABRIA, ITALY, 250ML