Porcini Mushroom & Prosciutto Risotto

Cooking with Rich

2020-12-03T04:44:18+00:00

Risotto is a wonderful meal in and of itself, whether it is straight risotto bianco, the most basic (used for Arancini), or a richer flavoured more gourmet style with the likes of lamb, duck, wild boar or like this version porcini mushrooms.

Porcini Mushroom & Prosciutto Risotto - Cooking with Rich My first experience of a mushroom risotto, the one that I fell in love with, was a wild mushroom risotto at a restaurant on Sydney Harbour called Otto at Woolloomooloo. There was something so rich and decadent about it that just made an impression on me. I went back quite a number of times just for the risotto.

I did finally go to a cooking class some time after, held by one of the Otto chefs, that went through the process, of sorts, on how to make it. It was labourious, particularly making the mushroom stock, literally 2-3 kg of a range of mushroom varieties, boiled and cooked down to a rich stock that was then used to make the risotto. Amazing on so many levels but not for the faint of heart and certainly not the quickest of meals to make. Sadly I haven't seen Otto's mushroom risotto on the menu for many years now.

Since then I have tried many a version, some pretty good, others less so.

For an easier, quicker and very tasty version I have come to the recipe below that can be made on the day and is packed full of flavour using dried porcini mushrooms and prosciutto. For the more observant I do add in shiitake mushrooms, not very traditional but I do love the texture and it diffuses slightly the very strong flavour of the porcini mushrooms. However you can go for it and use only porcini as an alternative.

The prosciutto was a little test originally, as an alternative to salt, and it worked really well, not just for the saltiness but when fried crispy, for that added texture to a normally creamy risotto.

Also don't forget, any leftover risotto can be made into arancini without too much extra effort.

So, as always, have a go, let me know.

Porcini Mushroom & Prosciutto Risotto

Preparation: 20 mins (plus some waiting time) | Cooking: 25-30 mins | Serves: 4 adults
Skill Level: Medium

Ingredients

300g arborio rice (risotto rice, usually short grained)
1ltr chicken stock
50g dried porcini mushrooms, rehydrated and roughly chopped
150g fresh shiitake mushrooms roughly chopped
100g of thinly sliced prosciutto or pancetta, roughly chopped
1 medium onion
180 ml white wine (~¾ cup)
2 cloves garlic, crushed or chopped
2 tsp of thyme
2 tsp garlic chives
1-2 tbsp olive oil
3-4 tbsp butter
50g parmesan cheese, finely grated
Salt & pepper to season

Method

Add the dried mushrooms to a bowl and pour over 300-400 ml of boiling water, stir a little and let sit for at least 30 mins (1-2 hours is better). Once rehydrated strain liquid into a bowl and save it. Squeeze out as much liquid from the mushrooms as possible.
Add the mushroom liquid and the chicken stock into a sauce pan and gently heat over medium to a very light simmer.
Heat a heavy based, high sided, pan add a little olive oil and add the prosciutto. Fry until fat renders and it is starting to crisp. Remove and set aside. Don't clean the pan.
In the same pan, add about 1 tbsp of butter and a little more olive oil add in mushrooms and thyme and saute until the mushrooms start to brown and much of the liquid has evaporated. Remove and set aside.
In the same pan, heat a little more butter and olive oil, add onions and garlic and saute for about 5 mins, until onion starts to turn translucent.
Add the rice and stir to combine. The rice needs to 'toast' a little (this adds to the flavour), about 3-5 mins.
Add the white wine and stir in, deglazing the pan in the processes, keep stirring until wine has been absorbed.
Here is where the fun starts, you must continue to stir during the whole cooking process. This helps the rice absorb the liquids evenly.
Ladle in 1-2 spoonfuls of stock and continue stirring until liquid is almost absorbed. Continue this process a couple of spoonfuls at a time.
After ~15 mins add mushrooms back to the pan, continue stirring, adding stock when necessary.
Taste the rice and check 'doneness', al dente is the target. It will usually take about 25-30 mins, but can be a little shorter or longer.
Just before the rice is done, add in ⅔ of the prosciutto and stir in.
Turn off the heat, now add in 2-3 tbsp of butter and the parmesan cheese, saving a little cheese for serving. Stir in butter and cheese and then let the rice rest for ~5mins.
Serve with a garnish of prosciutto, parmesan and garlic chives (or chopped spring onion).

Tips & Alternatives

Have your stock heating and on the stove simmering before you start to cooking the onions.
Arborio and carnaroli are traditional rice varieties for risotto, however most short grain rice will also work. Here is a nice guide by Fine Cooking for alternative rice varieties.
This recipe is specifically for porcini mushrooms, but holds for any mushrooms you may have.
You can use alternative stock such as beef.
For pure vegetarian, leave out the prosciutto (you will need to season with salt instead) and use vegetable stock rather than a meat base one.

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