Risotto al Funghi Porcini e Nepitella (Risotto with Porcini Mushrooms and Lesser Calamint)
Risotto al Funghi Porcini e Nepitella (Risotto with Porcini Mushrooms and Lesser Calamint) is a traditional Italian recipe for a classic risotto of porcini mushrooms and rice flavoured with garlic and lesser calamint leaves. The full recipe is presented here and I hope you enjoy this classic Italian version of: Risotto with Porcini Mushrooms and Lesser Calamint (Risotto al Funghi Porcini e Nepitella).
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Ingredients:
350g risotto rice (eg Carnaroli)
250g porcini mushrooms, wiped clean and sliced
2 garlic cloves whole
1 fresh chilli, finely chopped
120ml white wine
50g butter
1l hot chicken (or mushroom) stock
2 sprigs of lesser calamint, leaves removed and finely shredded
extra-virgin olive oil
salt and freshly-ground black pepper, to taste
Method:
Heat 6 tbsp of the oil in a pan and add the garlic, chilli and calamint. Add the rice to the pan and stir until coated in the oil and lightly toasted.
Drizzle over the white wine and stir to combine then cook until all the wine has evaporated. Remove and discard the garlic at this point then add the mushrooms.
Season to taste with salt and black pepper then add a ladleful of the stock. Cook until the rice is almost dry then add another ladleful of stock. Continue cooking until the rice is creamy and just al dente.
Take off the heat and stir in the butter. Cover and set aside for 5 minutes. Serve hot, garnished with a few leaves of lesser calamint.
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