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Preview: Chanterelle and Porcini Mushroom Risottoby Dawn T in Rouxbe Videos Creamy risotto with chanterelle and porcini mushrooms.
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Step 1: Making the Risotto
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To start the risotto, first place the dried porcini mushrooms into a bowl and soak in the water for 15-20 minutes. Meanwhile bring the stock to a simmer on the stove (1). Next, finely chop the onions. Then heat a heavy bottomed sauté pan over medium-low heat and add the oil. Add the onions, and salt and sweat until translucent, about 6-8 minutes. Strain the porcini mushrooms and reserve the liquid. Roughly chop all of the mushrooms and set aside. Once the onions are soft and translucent, add the garlic and cook for another 30 seconds. Then add the mushrooms to the pan, season with the white pepper and sauté the mushrooms for another 5 minutes, making sure all the excess liquid has evaporated. Now add the Arborio rice to the pan and sauté for about 2 to 3 minutes, stirring often, until the rice turns translucent around the edges. Add the vermouth and stir until it is completely absorbed. (You can also substitute the vermouth with chicken stock). Add the chicken stock one cup at a time (and the reserved mushroom stock, if desired), allowing each cup to absorb completely before adding the next. The risotto will take about 25 - 30 minutes to fully cook. To finish, remove the risotto from the heat and let sit covered for 2 minutes. Finally, fold in the parmesan, drizzle with a tiny bit of truffle oil and serve immediately.
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Notes
IMPORTANT LEARNING:
(1) Alborio rice is very neutral in flavor and will take on the flavor of the liquid used in the recipe. If for example, you added straight water, then you would end up with very bland-tasting risotto. So ensure that your liquid is very flavorful (e.g. stock). The liquid should taste so good, you would drink it.
ALTERNATIVES:
You can use many combination of ingredients and/or savory liquids to adjust the flavor and/or color or your risotto. Just make sure to stay within the ratio of liquid to rice and the key principles for making risotto as outlined above.
MAKE AHEAD TIPS:
1) Risotto can actually be made well in advance of serving time. In professional kitchens, risotto is often made to the 3/4's done point, then spread out flat on tray, cooled and the refrigerated - one to two days before service. Before serving, simply heat up the remaining stock (from the recipe), and add the cold risotto, stirring constantly until it is done.
2) If the risotto gets to dry, simply add a bit more hot stock.
KEY CRITICAL POINTS:
1) Dried mushrooms can be very dirty and can even have small pebbles embedded within them (e.g. morels are notorious for this). Be sure to wash very carefully.
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Comments
I couldn't find fresh chanterelles (apparently they are out of season in april) so just bought dried. So both kinds of mushrroms for me were dired and it was GREAT! I also halved the recipe and there was plenty for hungry me and leftovers for 2 the next night!
The recipe says 20-30 minutes cooking time. I cooked for 45 minutes, and the rice was still too tough!
Once I start adding the liquid it really only takes me about 30 minutes, so perhaps these tips will help.
Before you add any liquid, be sure you sauté the rice with the onions until the rice starts to turn translucent, about 2 or 3 minutes. Thoroughly "coating" the rice, helps regulate absorption of the liquid.
Once you add the liquid, make sure to cook on low heat and allow the liquid to be absorbed between each ladle full of stock.
Lastly, not sure how "tough" the risotto was, but it is supposed to be served "al dente".
I first had an unbelieveable wild mushroom risotto at a Marmitons event and thought I'd never find another risotto that would ever come close...until I tried this recipe.
I made this the first time with the roast pork tenderloin (as an alternative to the polenta) and it was the ultimate...the truffle oil makes this dish absolutely amazing (my wife said she'd died and gone to heaven).
I just made it again, and topped it off with some toasted pine nuts and fresh chopped rosemary and basil. Again, it was phenomenal. Thanks for such a great risotto recipe!
I'd really like to know how restaurants can make a dish that requires so much TLC and time to prepare.
I make a risotto very similar to this, but add a little butter before letting it rest. I find that this adds even more richness while not taking away from the creaminess created through the cooking process.
Porcini risotto is my favourite, but the great thing is that there's nothing to stop you from expirementing with all kinds of ingredients.
One thing to be careful of is the quality of your stock (and believe me I learned the hard way when I made risotto at a friend's place and all he had was Oxo! Never, ever again). Stocks with high sodium content can leave you with a risotto that tastes far to salty. Either make your own or buy high quality/low sodium stocks.
Great site. Very professional.
Made this again the other night and folded in sliced sauteed leeks near the very end. Delicious.
This risotto is perfect as is. We made it for a friend who is great in the kithen and he couldn't believe we did not use any butter!!!