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Risotto ai Funghi Porcini (Porcini Mushroom Risotto)
  • The secret to good risotto is that there are no shortcuts

20-40 grams of dried porcini mushrooms
2 cups of Italian arborio rice
4 cups of homemade stock
1 shallot
1 teaspoon of fresh thyme
1/2 cup of freshly grated Parmesan (Parmigiano-Reggiano) cheese
1 cup of white wine
2 tablespoons of olive oil
1 tablespoon of butter
salt and fresh pepper

Soak the mushrooms in 1 cup of hot water for 10 to 15 minutes. Remove the mushrooms by hand, squeezing out the liquid. Strain the remaining liquid into a separate container, dice the soaked mushrooms, and set both aside.

In a sauce pan, simmer the stock and drained mushroom liquid and add salt and pepper to taste (should be a tad salty since it will flavor the rice.)

In a larger pan, melt the butter with the olive oil over medium heat. Add the shallot and let it fry for a minute. Then, add the mushrooms and rice and stir while they fry for a minute. Pour the wine over the rice then stir until the wine has been absorbed by the rice.

Next, add one ladle of the stock mixture to the rice and stir until the liquid has almost completely absorbed. Cook the risotto on medium-low heat so that it is constantly boiling gently. Repeat this process until you have finished the stock mixture. Add more water if the rice is still hard until it is cooked. It should take between 15-20 minutes to cook the rice.

Once the rice is cooked, remove from heat and slowly stir in the grated Parmesan cheese and the thyme.

Serves 4 with additional Parmesan cheese.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.