This plant-forward risotto offers all the flavor and none of the saturated fat of its Northern Italian cousin. In many ways, this dish is more similar to Spanish paella (Spain ruled Sardinia for centuries) than it is to the more widely known Italian risotto. The meat-like texture and hearty flavor of porcini mushrooms is unrivaled, since they don’t lose their flavor and fragrance during cooking. This low-maintenance version of the traditional risotto is very forgiving—just make sure to remember to stir it while it’s simmering on the stove.
Steps
1
Making the Dish
Ingredients
1⁄2 white onion, minced
5 dried porcini mushrooms (or other dried wild mushroom), soaked in warm water for 30 minutes
2 cloves garlic, minced
6 cups/1.5 L water
Bunch parsley, minced
2 1⁄4 cups/500 g arborio rice
2 cups fresh porcini mushrooms (or a variety of other mushrooms like chanterelles, stemmed shiitakes, or cremini)
Salt and pepper (optional)
1⁄4 cup/60 ml extra-virgin olive oil (optional)
Grated pecorino cheese (optional)
In a soup pot, add onion, dried mushrooms, garlic, and water.
Bring to a boil and simmer over medium-low heat for about 20 minutes.
Add parsley, rice, and fresh mushrooms and simmer for another 25 minutes, or until rice is done. Be sure to stir the rice every few minutes so that it doesn’t burn.
Season with salt and pepper to taste before serving and add cheese, if using. Drizzle with olive oil to finish.
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