Fungus Among Us - Risotto alla Funghi Porcini

It's that time again..... Risotto!

I came home empty handed after hunting the elusive morel in the higher elevations around Mt. Hood, now that the snow is beginning to melt. Though I did find out, after traipsing around the side of the mountain, that I am still a bit of a "mountain goat" even at 41. Which is encouraging considering my lack of exercise over the last 7 months. I can still jump from fallen log to fallen log without loosing my balance and falling on my keester. Whew!

Sadly though, I had already whet my appetite for a morel risotto. Luckily I still had a package of dried Porcini (King Bolete) in the cupboard, so though I was denied the succulence of the Morel I was still able to indulge in the deliciousness of that Porcini have to offer. (I would go and hunt these in the Coastal Range, but I have no idea where to even begin)

This is really a quick run-down of the risotto making process, for a more in depth look at risotto do's and dont's or Black vs. White Truffles, please check out one of my previous posts - Identity Theft or The Mystic White Truffle

Risotto alla Funghi Porcini

(or Risotto alla Bolete)

4 cups Mushroom Stock
1 oz dried Porcini or 1/2 lb fresh Porcini (Boletus Edulus or the King Bolete)
1 cup Hot Water
2 Tb Olive oil
2 TB unsalted Butter
1 Shallot, minced
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine, room temperature (Chardonnay)
optional - 1 tsp Porcini Powder
Kosher Salt & Freshly Ground Black Pepper
3 TB Parmigiano-Reggiano (or Pecorino Romano, depending on your preference)
1 1/2 TB unsalted Butter
optional - 1 tsp White Truffle oil (Mine is REALLY strong - You may need as much as 1 TB depending on the brand)

Place the dried Porcini in a small bowl and add enough hot water to cover (about 1 cup); then allow them to soak for 20-30 minutes.

Begin heating your Mushroom stock over low heat.

When the mushrooms are hydrated, squeeze out the excess water.

Dice them fairly finely. (reconstituted porcini don't really shrink when sauteed)

Strain the left over liquid through cheese cloth into the hot mushroom stock.

Melt butter and olive oil in a saute pan.

Add the Shallot and saute until translucent.

Add the diced Porcini and cook about 1 minute longer.

Add the rice and saute for 2 minutes, or until the begins to smell a little nutty.

Pour in the White Wine and stir, allowing the rice to absorb the liquid.

Begin adding stock 1 ladle at a time, stirring until each addition of liquid has been absorbed before adding the next (this will take about 15-18 minutes) and you may not use all the stock.

After your have added 2 ladles full of stock, go ahead and add the porcini powder as well.

When the rice is al dente (or still a little firm in the center) remove from the heat and stir in the butter and Parmigiano-Reggiano.

Cover and let it sit for 3 minutes.

Just before serving, season with Salt and Pepper along with in 1 tsp of the White Truffle oil. (white truffle oil degrades quickly if subjected to high heat, so it is best to use it at the end after the risotto has cooled slightly - If you choose to use black truffle oil, you can add it about 1/2 way through the cooking process as the heat will "bloom" the flavor in the black truffle)

Dish and serve while still hot.

Mangia!!
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