Creamy Porcini Risotto – Bruno Albouze

By Bruno Albouze · 75 min

Ingredients

Instructions

1. Keep the confit porcini and the stock warm.
2. Confit the porcini: in a large skillet, add olive oil with the crushed garlic and thyme. Lay the porcini slices in and cook over very low heat for 15 minutes per side, so they confit rather than sear. Lightly season with fine salt and keep warm.
3. Do not rinse the rice. Melt the butter in a sauté pan over medium heat, add the onion and diced porcini stems, and cook gently until soft and translucent, about 5 minutes, without browning.
4. Add the rice and stir to coat it in the fat. Toast for 3 minutes until the edges turn slightly translucent.
5. Pour in the white wine and stir until it is fully absorbed.
6. Add the hot stock one ladle at a time, stirring often and letting each addition absorb before the next. Continue for about 18 to 20 minutes until the rice is al dente and the risotto is creamy.
7. Add a little more hot stock, then stir in the butter and remove from the heat. Fold in the grated Parmigiano-Reggiano and season with salt and pepper to taste.
8. Bring the demi-glace to a simmer in a small saucepan, remove from the heat, season with salt and pepper, and swirl in the butter just before serving.
9. Shape the risotto in a 13 cm (5 inch) ring. Arrange the confit porcini and the thin porcini slices around it, add a tablespoon of demi-glace around the rice, drizzle with the cooking oil and top with Parmigiano shavings.

Summarized from Bruno Albouze's video. Watch it for the details.

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