Risotto is a classic Italian rice dish made with rice and hot stock with several different ingredients (such as mushrooms, seafood, and so on). It is particularly popular in northern Italy because that area is suitable for cultivation of rice. The best risotto should be creamy, rich, and with a just right consistency (enough cooked, but not mushy). Normally people cook risotto with special short-grain rice which contains a lot of starch and can absorb enough liquid. Those varieties include: arborio, vialone nano, carnaroli, and so on.
Porcini are one of my favorite ingredients especially for risotto because they have a unique woody flavor and aroma – though I love all mushrooms. It is easier to find dried porcini rather than fresh ones. If so, you can use not only the mushroom but also the soaking water as stock for your cooking. There is nothing to throw away. Cool, isn’t it?
Making risotto is not difficult, but it needs time. Anyway, you need to know the basic steps and some best practices. If you’ve never cooked risotto before, that’s fine. However, I suggest to read my tips and the additional links below as they will help you to better understand. Once you know how to cook risotto, you will be able to make it not only with porcini but also with other ingredients with minor modifications. Let’s see how!