Michaella’s Porcini Risotto

Name: Michaella’s Porcini Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 300 g Arborio rice; 25-30 g Dried porcini; 1 l Hot vegetable or mushroom stock; 1 small Onion; 2 tbsp Olive oil; 100 ml Dry white wine; 50 g Parmesan; Parmesan rind; Salt; Black pepper; 150 g Fresh mushrooms; Parsley; Thyme

Risotto was the first Italian classic I mastered around aged 14 or 15; it became my ‘go to’ for having any guests over and I’ve often suggest my mother could make it for friends, so I’d get out of handing around the nibbles and having to make small talk. If you have an open plan dining set-up it’s a great dish because you can stir it while your sip wine and chat to your guests. My nonna taught me how to cook many things, but it was my late uncle was famous for all things porcini; and the family risotto pro. He taught me the shortcuts: not to bother with a coffee filter, but to use a slotted spoon and a careful hand when soaking your dried porcini. And sometimes he’d bring back a strand of saffron from his travels and add it for extra colour. It took me a while to learn the careful hand needed for soaking the mushrooms, and I learnt the hard by landing myself a mouthful of grit on a few occaisions. A paper towel in a sieve of a coffee filter works well. Our family always chuck in the parmesan rind in the second half of the cooking for extra flavour. When I was younger I would pull it out at the end and gnaw on it like a small Italian field mouse.

Prep

30m

Cook

30m

Total

Ingredients

Method

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For

300

Arborio rice

25-30

Dried porcini

Hot vegetable or mushroom stock

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Notes

If you have an open plan dining set-up it’s a great dish because you can stir it while you sip wine and chat to your guests. Not to bother with a coffee filter, but to use a slotted spoon and a careful hand when soaking your dried porcini. A paper towel in a sieve or a coffee filter works well. Our family always chuck in the parmesan rind in the second half of the cooking for extra flavour. (I use Dado porcini stock cubes, I ship them back from Italy every summer. They’re add such an earthy flavour but any stock will do).

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Michaella’s Porcini Risotto

Risotto was the first Italian classic I mastered around aged 14 or 15; it became my ‘go to’ for having any guests over and I’ve often suggest my mother could make it for friends, so I’d get out of handing around the nibbles and having to make small talk. If you have an open plan dining set-up it’s a great dish because you can stir it while your sip wine and chat to your guests. My nonna taught me how to cook many things, but it was my late uncle was famous for all things porcini; and the family risotto pro. He taught me the shortcuts: not to bother with a coffee filter, but to use a slotted spoon and a careful hand when soaking your dried porcini. And sometimes he’d bring back a strand of saffron from his travels and add it for extra colour. It took me a while to learn the careful hand needed for soaking the mushrooms, and I learnt the hard by landing myself a mouthful of grit on a few occaisions. A paper towel in a sieve of a coffee filter works well. Our family always chuck in the parmesan rind in the second half of the cooking for extra flavour. When I was younger I would pull it out at the end and gnaw on it like a small Italian field mouse.

Prep

30m

Cook

30m

Total

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

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For

300

Arborio rice

25-30

Dried porcini

Hot vegetable or mushroom stock

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

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