PROCINI MUSHROOMS RECIPES

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Steps:

• To make p orcini mushroom risotto , first prepare the vegetable broth. Then clean the mushrooms: remove the base with a knife, scrape the stalk to remove any soil residue, then rub gently with a damp cloth. If some of the mushrooms have too much soil residue, pass them under a stream of running water, but be sure to dry them immediately to prevent them from absorbing water. Cut the mushrooms into slices approximately 1/4 inch (7-8 mm) thick, keeping the whole section intact where possible 3 .
• Heat the oil in a non-stick pan and briefly fry a clove of crushed garlic 4 , then turn up the heat and add the mushrooms 5 . Sauté the mushrooms over high heat for approximately 10 minutes until they become brown, then add salt 6 and pepper and remove from the heat. The browned mushrooms will give the risotto a pleasant toasted note.
• In the meantime, peel and finely chop the onion 7 . Melt the butter in a saucepan, add the onion 8 , and let it cook over low heat for 10-15 minutes, adding a ladle of broth if necessary. When the onion has softened, add the rice 9 and toast for a couple of minutes.
• When the rice has become almost transparent, cook it by adding one ladle of broth at a time 10 and stirring frequently 11 ; make sure that the bubbles from boiling remain constant and that the heat is not too high. When the rice is very al dente,, add the porcini mushrooms a few minutes before it is ready 12 and finish cooking, adjusting the salt and pepper if necessary.
• Once cooked, stir the risotto over low heat, adding the butter 13 and grated Parmesan cheese 14 , and mix well. If you prefer a less dry risotto, add another ladle of broth. Garnish with fresh chopped parsley, and your porcini mushroom risotto is ready to be served 15 !