In the wild, porcini mushrooms grow in small clusters near trees in forests and can be found in the Northern Hemisphere across parts of Europe (particularly Italy), Asia, and North America.

On our European tours, we often see displays of a large variety of fresh mushrooms in the markets throughout Europe, including the Marché Forville, near the waterfront in Cannes. It is rare to find fresh porcini in our local markets. Dried porcini mushrooms are commonly available, and are preferred for this recipe because as they are rehydrated in warm water, a flavor-filled broth is created and used in making the risotto.

A true Italian risotto should be creamy, yet not runny, cooked to a consistency Italians call all’onda, which translates as “with waves.” Although the cooking time may vary with the rice used, or the temperature it is cooked over, risotto is done when each individual grain remains slightly firm to the bite. Although the number of recipes for risotto are endless, the basic cooking technique remains the same for each. Once you are comfortable with this technique, you can experiment with the myriad of possible flavorings.

Here is an abbreviated step-by-step process for preparing a basic risotto:

Cook onion – add rice – add wine – add heated broth incrementally, stirring constantly – taste rice for doneness – finish with butter and cheese – adjust seasonings – plate, garnish – Enjoy!

If adding proteins or vegetables, and to ensure components are thoroughly cooked (meats) and it overcooked (vegetables), I suggest pre-cooking each ingredient and adding to the risotto during the last 1/4 of the cooking time.

Porcini Mushroom Risotto

4 ounces dried porcini mushrooms
6 cups mushroom stock (made from rehydrating the dried mushrooms)
4 tablespoons olive oil
1 large onion, cut into a 1/4-inch dice
2 1/2 cups arborio rice
1 cup dry white wine
2 tablespoons butter
6 ounces Pecorino Romano cheese, divided
Kosher salt and freshly ground pepper
1/4 cup minced flat-leaf parsley

• Place the dried mushrooms in a medium bowl, and cover with 6 cups warm water. Let soak for 20 minutes. Lift mushrooms from water; squeeze dry, and chop mushrooms into 1/4 inch pieces.

• Strain soaking liquid through a fine-mesh strainer into a saucepan. Bring to a boil, and reduce heat to a low simmer.

• Heat the olive oil in a large heavy-bottomed saucepan. Add the onion, and sauté over medium heat until translucent, 2 minutes. Add rice and stir until rice is glistening and lightly toasted, about 2 minutes.

• Add wine and stir constantly until liquid is absorbed.

• Using a ladle, add enough heated mushroom liquid to just cover the rice. Stir slowly and constantly until stock is absorbed.

• At this point, add the chopped porcini mushrooms and continue adding stock one or two ladles at a time, allowing stock to be absorbed after each addition, for approximately 15 to 20 minutes total time. Taste the rice for doneness; it should be tender, but firm to the tooth, and very moist, but not soupy. If too firm, add a bit more stock.

• Remove risotto from heat. Add 2/3 of the grated cheese and the butter. Stir vigorously. Add kosher salt and freshly ground pepper, to taste. At the last moment, add 1/2 ladle of additional stock to loosen up the risotto and serve immediately in shallow bowls. Garnish with remaining Pecorino Romano cheese and minced parsley.

Serves 4 – 6

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