Risotto ai Funghi Porcini

This is our Gustiamo family recipe for Risotto ai Funghi Porcini. It was even featured in the New York Times!

(Serves 4)


Approximately 3 1/2 cups homemade chicken stock
Extra virgin olive oil
1 medium size, medium-chopped onion
2 cups of carnaroli rice
1/2 cup cognac
Approximately 2 ounces of dried porcini mushrooms
1/2 cup freshly grated DOP Parmigiano Reggiano (plus more to add on your plate)
Chopped parsley
Sea salt


1. Prepare a simple chicken stock by simmering a chicken with vegetables. Leave the chicken stock simmering on the stove.
2.Submerge and soak the dried porcini mushrooms in a bowl of water for about 30 minutes.
3. In a large pot, sauté the chopped onion until it is transparent but not browned. Add all the rice to the pot, stirring with a wooden spoon until the rice is well-toasted. After the rice is toasted add the cognac. Attenzione! Be prepared for an intense reaction as the cognac evaporates.
4.After the cognac has evaporated, slowly ladle in 1 spoonful of hot-boiling chicken stock. Continue to stir with the wooden spoon. Continue in this way, adding 1 ladle of chicken stock and stirring until the liquid has been absorbed. Don’t stop stirring! When the rice is about halfway cooked, drain the porcini mushrooms and add them to the rice.
5. Add sea salt to taste. You know the rice is done when it is cooked, but still al dente. While there is still some liquid in the pot, turn off the flame, add the Parmigiano Reggiano, stir and close the pot with the lid for 2 minutes. Stir in the parsley and serve.

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