Everything You Need to Know About Foraging Mushrooms

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Porcini Mushroom Risotto with Parmesan

Ingredients (for 4 people):

• 200g porcini mushrooms, cleaned, stalks removed and chopped into medium-sized pieces
• 1 tbsp olive oil

For the risotto:

• 1 cup arborio rice
• 1/2 onion (finely chopped)
• 1 garlic clove (minced)
• 3 tbsp white wine
• 1 1/2 tbsp butter
• 2 tbsp mascarpone
• Parmesan (grated)
• 3 cups vegetable broth
• Salt and pepper (to season)

Instructions

1. Heat the vegetable broth in a small saucepan over low heat.

2. In a large deep skillet or saucepan, sauté the chopped mushrooms in olive oil over medium heat, until lightly browned. Remove and set aside.
   

3. In the same skillet, add a bit more olive oil if necessary and sauté the onion over medium heat until translucent, about 2-3 minutes. Add the garlic and arborio rice, stir to mix with the onions and let the rice toast for a few minutes. After about 2 minutes, deglaze with the white wine and stir until it's evaporated.

4. Add a ladle of broth and stir constantly until the rice has nearly absorbed all the liquid. Continue adding the broth one ladleful at a time, stirring constantly and allowing the liquid to be mostly absorbed between each addition. The whole process should take about 18-20 min. The rice is ready when it's creamy but still al dente.

5. Stir in the butter, mascarpone and parmesan, reduce the heat and let simmer for about 2 minutes more with the lid on. Stir in the reserved porcini mushrooms, and season with salt and pepper to taste.

6. Serve immediately.