Risotto ai Funghi Porcini e Taleggio

Risotto ai Funghi Porcini e Taleggio ingredients

• 1 oz Dried porcini mushrooms
• 1 cup Hot water
• 5 cups Vegetable broth
• 2 tbsp Extra virgin olive oil
• 4 tbsp Unsalted butter
• 1 chopped Small yellow onion
• 2 cloves, minced Garlic
• 1.5 cups Arborio rice
• 0.5 cup Dry white wine
• 4 oz, rind removed and cub Taleggio cheese
• 0.5 cup, freshly grated, plu Parmigiano-Reggiano
• 2 tbsp, chopped Fresh flat-leaf parsley
• to taste Fine sea salt
• to taste Freshly ground black pepper

How to make Risotto ai Funghi Porcini e Taleggio

1. Begin by rehydrating the 1 ounce of dried porcini mushrooms: Place them in a small bowl and pour 1 cup of hot water over them. Let them soak for 20-30 minutes until soft. Meanwhile, warm the 5 cups of vegetable broth in a separate saucepan and keep it at a gentle simmer over low heat.
2. Once rehydrated, remove the porcini mushrooms from the water, gently squeezing out excess liquid. Coarsely chop the mushrooms. Strain the mushroom soaking liquid through a fine-mesh sieve or cheesecloth to remove any grit, and reserve it.
3. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until it is softened and translucent but not browned.
4. Add the 2 minced garlic cloves and the chopped porcini mushrooms to the pot. Sauté for another 2-3 minutes until fragrant. Be careful not to burn the garlic.
5. Stir in the 1.5 cups of Arborio rice, toasting it for about 2 minutes, until the edges of the grains become translucent. This step is crucial for developing the risotto's texture.
6. Pour in the 1/2 cup of dry white wine and cook, stirring constantly, until the wine is completely absorbed by the rice. This deglazes the pan and adds depth of flavor.
7. Add the strained porcini soaking liquid to the rice. Once absorbed, begin adding the warm vegetable broth, 1 cup at a time. Stir frequently, allowing each addition of broth to be almost completely absorbed before adding the next, which should take about 3-5 minutes per addition.
8. Continue this process, stirring constantly, for 20-25 minutes, or until the rice is creamy and al dente – tender but still firm to the bite. You may not need all of the broth, or you might need a little more; adjust based on the rice's doneness and desired consistency.
9. Remove the pot from the heat. Stir in the remaining 2 tablespoons of unsalted butter and the 4 ounces of cubed Taleggio cheese, stirring vigorously until the butter is melted and the Taleggio is fully incorporated, creating a creamy texture (this is called 'mantecatura').
10. Stir in 1/2 cup of grated Parmigiano-Reggiano. Season the risotto with fine sea salt and freshly ground black pepper to taste. The Taleggio and Parmesan are salty, so taste before adding too much salt.
11. Serve the risotto immediately in warm bowls, garnished with additional grated Parmigiano-Reggiano and 2 tablespoons of chopped fresh flat-leaf parsley.

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