Goodfood Travels: Italy's Risotto ai Funghi Porcini
with Parmigiano Reggiano
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Italy, where the love of mushrooms runs deep. Those funghi flavours surface over the natural creaminess of this signature arborio rice dish.
We will send you:
- 14g Parsley
- 1 Garlic clove
- 1 Onion (or shallot)
- 7g Dried mushrooms (porcini or shiitake)
- 225g Sliced mushrooms
- 30ml Vegetable demi-glace
- 160g Arborio rice
- 25g Parmigiano Reggiano (contains rennet)
Contains: Milk • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Strainer
2 or 4 tbsp Butter
Olive oil
Total Fat
21 g
Saturated Fat
11 g
Sodium
240 mg
Total Carb
78 g
Sugars
6 g
Protein
17 g
Fibre
4 g
Preparation
Mise en place
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a small bowl, combine the dried mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate.
- Mince the garlic.
- Roughly chop the parsley leaves and stems.
- Halve, peel and small-dice the onion.
Start the risotto
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the sliced mushrooms and onion. Sauté, 3 to 4 min., until nicely browned; season with S&P.
- Add the rice and garlic. Cook, stirring constantly, 30 sec. to 1 min., until slightly translucent.
Continue the risotto
- Reserving the liquid, drain and roughly chop the rehydrated mushrooms.
- To the pot, add the demi-glace, rehydrated mushrooms, reserved mushroom liquid, 2 cups water (4 ½ cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 15 min., until most of the liquid has been absorbed and the rice is al dente.
Finish the risotto
- To the pot, add the cheese and 2 tbsp butter (double for 4 portions).
- Cook, stirring occasionally, 1 min., until most of the liquid has been absorbed and the rice is al dente; season with S&P.
- If the risotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
Plate your dish
- Divide the risotto between your plates.
- Garnish with the parsley, a drizzle of olive oil and black pepper. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
