This was my first try at making risotto with porcinis. I don’t know why I haven’t tried it before, because we sell the dried porcinis at our store. I think I was afraid that the taste would be too heavy, but I was pleasantly surprised. This recipe was a wonderful mix of savory flavors that never over powered each other.
I prefer to use Carnaroli rice, which I find to be more forgiving than Arborio. When you are as busy as I am that is a nice trait for a rice to have. I can’t tell you how many times I have been pulled away while I am supposed to be stirring the risotto. I have never had a disaster using the Carnaroli rice, but with the Arborio I have.
This recipe has just a few ingredients. Butter, rice, onions, beef broth, parmigiano-reggiano, and the porcini mushrooms make up the list. Marcella’s directions are exquisite, from the details on rehydrating the mushrooms to the amounts of liquid to add and the timing on adding them.
This recipe is going into my keeper file because there is something very comforting about it. One thing that I am always looking for is recipe that makes me feel all warm and cozy inside. You would think that would be a bad thing for a 100 degree day, but it worked well for us today.