Risotto de Champiñones Silvestres — Estilo Carluccio

Acerca de esta receta

Este plato está inspirado por el amor de Chef Antonio Carluccio a toda la vida por los champiñones silvestres italianos.

Ingredientes

Sirve 4

• 30 gdried porcini mushrooms
• 300 gmixed wild mushrooms(chanterelles, oyster, shiitake)
• 1.2 Lvegetable or chicken stock(kept hot)
• 60 gunsalted butter(divided)
• 1 smallonion(finely diced)
• 2 clovesgarlic(minced)
• 320 gCarnaroli rice(or Arborio)
• 150 mldry white wine
• 60 gParmigiano-Reggiano(finely grated)
• 2 tbspfresh flat-leaf parsley(chopped)
• salt and freshly cracked black pepper(to taste)

Instrucciones

1. 1

   Rehydrate the porcini

   Soak the dried porcini in 250ml of hot water for 20 minutes. Lift them out, squeeze and chop. Strain the soaking liquid through a coffee filter and add to the hot stock.

   The porcini soaking liquid is liquid gold — never throw it away.

2. 2

   Sauté the wild mushrooms

   Slice the fresh wild mushrooms. Heat 20g butter in a wide pan over high heat. Sauté the mushrooms in two batches for 3 minutes per batch until golden and any liquid has evaporated. Season with salt. Set aside.

3. 3

   Build the soffritto

   In a heavy-bottomed pan, melt 20g butter over medium heat. Sweat the onion for 5 minutes until translucent. Add the garlic and cook 1 minute more. Stir in the rice and toast for 90 seconds, stirring constantly until each grain is coated and slightly translucent at the edges.

   Toasting the rice is non-negotiable — it gives risotto its structure.

4. 4

   Deglaze and add liquid

   Pour in the wine and stir until absorbed. Add the chopped porcini. Begin adding the hot stock one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. Continue for 16–18 minutes until the rice is al dente — yielding but with a slight bite at the centre.

5. 5

   Mantecatura — the final flourish

   Off the heat, add the remaining 20g butter, the sautéed wild mushrooms, the Parmigiano and a generous crack of black pepper. Beat vigorously with a wooden spoon for 60 seconds — the risotto should become creamy, glossy and 'wave' when you tilt the pan (all'onda).

6. 6

   Serve immediately

   Risotto cannot wait. Serve at once in warm shallow bowls, shaped into flat discs (not piled). Scatter with parsley and an extra grating of Parmigiano. Eat with a spoon, from the edge inwards.

Variaciones

• •

  Risotto al Tartufo: shave fresh black or white truffle over the top in season.

• •

  Pumpkin Variation: substitute roasted pumpkin and sage butter for the wild mushrooms in autumn.

Almacenamiento

Risotto cannot truly be stored — it stiffens. Leftovers can be made into arancini (risotto fritters) the next day.

Preguntas frecuentes