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I learned something new on this one. Maybe many of you know this trick but I found a bag of dried porcini mushrooms in my pantry. The key to the flavor and color of this dish was to use the reconstituted water in the risotto. I will adapt this concept many more times in my risotto.
Recipe
Leek & Porcini Mushroom (adapted from aspicyperspective.com):
- Melt 3 tbsp butter in a skillet and when melted, add 1/2 of a leek (the white part just down to the green part) and cook until softened – 5 minutes
- While this is cooking, heat 6 cups of chicken stock and hydrate your porcini mushrooms – will take 20 – 30 minutes to hydrate
- Add 2 1/2 cups of arborio rice and cook for 1 minute
- Add 1/2 tsp ground cumin, 1 tsp smoked paprika and 1/2 tsp of ancho chili powder, pinch of spanish saffron and mix well
- Add 1 cup of white wine to the rice mixture and cook until it evaporates
- Add the water (that you separated from the dried porcinis) into the rice and cook until it reduces
- Start adding the warm stock to the rice 1 cup at a time – make sure your stove is on medium heat, it needs to be pretty warm to create the creaminess that makes risotto so good
- Just before you put in your last cup of stock, add the mushrooms
- Finish with the last cup of stock and add 3/4 cup of shredded parmesan saving a touch to top the risotto for plating
Ellen B Cookery
Thanks for the tip. I’ve got some dried porcini mushrooms sitting around waiting for a good recipe.
Christine's Pantry
This sounds great. I like the “spices” you used in this dish.
Laura
This makes we want to go back to Italy! I love mushroom and risotto. Toss in a little Barolo and i’m in heaven. 🙂
Vicky
Love using smoked paprika! This sounds yummy!
Suzi
Looks wonderful Peter and I like the two chile powders and cumin spices. I bet this tastes delicious.