Name: Creamy porcini risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: 300 g risotto rice; 30 g dried mushrooms; 1 pc onion; 1.2 l vegetable broth; 100 ml white wine; 60 g butter; 60 g parmesan; 2 tablespoons olive oil; 200 g fresh button mushrooms; salt; black pepper; 1 pc hokkaido squash; 4 sprigs sage; butter

Step by step process

Preparation

1
Soaking the dried porcini is the first key step for a great porcini risotto: pour 200 ml of hot water over them and let them soak for 15 minutes. Then drain them, strain the soaking liquid through a fine sieve, and use it in the stock.
TIP:
When soaking dried mushrooms, use both the soaking liquid and the water. Use both liquids as the base for a vegetable stock for risotto and other recipes to fully harness the mushrooms' flavor.
2
Peel and finely chop the onion. If using fresh button mushrooms, wipe them clean with a damp cloth and slice them. Reserve half of the mushrooms for finishing.
3
Finely grate the Parmesan on a fine grater and set it aside in a bowl, ready to be stirred in at the end.
4
If you want to serve it in a pumpkin, cut off the top of a Hokkaido pumpkin, scoop out the seeds and excess flesh, lightly brush the inside with oil, and set it aside.

Cooking

5
Heat most of the butter over medium heat in a wide, deep pan together with the olive oil. Add the chopped onion and sauté, stirring constantly, until soft and lightly golden (about 5-7 minutes). This is the stage where the aromatic base of our creamy porcini risotto begins to develop.
6
Add half of the prepared mushrooms (if using) and the drained dried porcini. Cook for 2-3 minutes until the mushrooms release their aroma and begin to brown lightly.
7
Add the arborio rice and, stirring constantly, toast it briefly (1-2 minutes) until the grains become translucent and are well coated in fat.
8
Pour in the white wine and stir until it has almost completely evaporated and the alcohol has cooked off (1-2 minutes).
9
Begin adding the hot vegetable stock mixed with the mushroom soaking liquid gradually - one ladle at a time. Allow the rice to absorb the liquid almost completely between additions and stir continuously so the starchy, creamy texture develops.
10
Continue adding stock and cook over low heat for about 18-20 minutes in total. Stir frequently (sometimes more vigorously) to prevent sticking. The rice should be al dente - soft on the outside with a slight bite in the center.
11
Remove the pan from the heat, stir in the remaining butter and the grated Parmesan, let rest for 1 minute, taste and season with salt and pepper as needed. If you set aside sautéed mushrooms, add them now.

Serving

12
If you want to emphasize a Halloween vibe, fill the prepared pumpkin with the hot risotto, garnish with sage leaves that you've briefly sautéed in butter, and optionally sprinkle extra Parmesan.
13
Serve immediately so the risotto stays creamy. Finish each plate with freshly ground pepper.