Porcini mushroom risotto: how to choose and clean mushrooms
- They must be nice and firm.
- The cap should be firmly attached to the stem.
- The gills under the cap should be tightly closed.
- The stem should have no lesions or holes (parasites could lurk inside).
Remember that mushrooms must be cleaned very gently, and never soaked, as they will become infected. Therefore:
- Using a small knife, remove the earthy part of the stem.
- Remove other soil residue with a damp cloth, taking care that the fungus does not remain wet.
- Separate the cap from the stem with a very gentle twisting motion.
- Cut both into fairly thin slices and proceed to cooking.
If fresh porcini are not available, you can buy the dried ones, which are still very good, remembering to let them soak at least half an hour in warm water and to keep the latter, which, once filtered, will give an extra touch of flavor to your risotto.
Risotto preparation tips
For the perfect risotto, the ideal is to use Carnaroli rice, which has large, firm grains, holds its cooking very well, absorbs sauce and seasonings best, and ensures a very creamy end result by virtue of its high percentage of starch.
For good results, the rice should first betoasted, that is, "sealed" with heat, so that it holds up better to cooking and gradually releases the starch inside, ensuring a creamy porcini mushroom risotto with nice firm grains.
- Drop it into a copper or aluminum casserole dish (which transmit heat very evenly) that is already hot.
- Stir it continuously with a wooden spoon so that the grains do not burn and stick together.
- After about 3 minutes the beans will be roasted to perfection-you will notice because they will take on a translucent appearance.
On the other hand, with regard to sautéing with shallots, it is important not to burn them, but to make sure that they cook slowly and gently.
- Chop it into very small pieces and put it in the pan when cold.
- Cook it on a gentle heat, about 10 minutes.
- To fry it, he uses extra virgin olive oil, which holds up well to high temperatures thanks to its fatty acid composition and the antioxidants it contains, which counteract degradation.
We used Extra Virgin Olive Oil Il Casolare Rustic Naturale, which has a slightly fruity fragrance and an extremely balanced taste, making it very versatile in cooking, both in cooking and raw (we also used it to give an extra touch of flavor to the finished dish).
