Italian Risotto with Dried Porcini Mushrooms

Italian Risotto with Dried Porcini Mushrooms


Fest Magic non-stick frypan N28cm – Click here

Fest Integra chopper with spout – Click here

Ingredients (for 4 people)

1 large chopped onion
20 gr. olive oil
50 gr. butter
400 gr. rice suitable for risotto
100 ml. White wine
1.5-2 liters of hot chicken broth (either homemade or from 1 refrigerator jelly)
50 gr. dried porcini mushrooms soaked in 100 ml. hot water
50-70 gr. butter
70-100 gr. grated Parmesan
Freshly ground pepper


1. Chop the onion in the Fest Integra chopper and put the mushrooms to soak in a bowl of hot water. Prepare and keep the broth hot. Take the butter and grated Parmesan cheese out of the fridge and  measure the rice in the right portion.

2. In a large deep non-stick Fest’s frypan, put the olive oil together with the butter to melt in medium heat. Once melted, add the onion to saute for 3 minutes, to get color, stirring occasionally.
In about 3 minutes, increase the heat to maximum and add the rice to sauté in the butter for half a minute.

3. Then the classic process begins with the addition of a spoonful of broth, stirring until the rice drinks the liquid and again adding the next spoonful. As time goes on, the starch comes out of the rice grains that get liquid and the risotto slowly sticks. Ten minutes later you can add the glass of white wine by continuing the process of adding broth and stirring.

4. Around the 13th minute, add the main ingredient which is the porcini along with their water which will give color and aromas to the  risotto. Stir in the whole mixture and see the  risotto change color to brown, while the aroma of the porcini begins to break your nose.

Continue the process normally, putting the broth as soon as the liquids are saved and stirring. You see more and more rice fermenting, so check your timer when you’re in the 16th minute and then start trying some rice grains to see how much they stand or if they’re soft enough to finish cooking. If the broth is saved during the process, don’t worry, add a little boiling water.

5. By the 17th minute, the rice will logically have been sufficiently cooked and the grains will be pleasantly eaten, although they will be kept in the center. You will then remove Fest’s non-stick frypan from the heat and add the last spoonful of broth. Immediately after the butter and you will mix. Then add the parmesan and stir constantly for half a minute as in front of your eyes you will see that the texture of the risotto becomes creamy and viscous.


Serve from Fest’s non-stick frypan, directly on the dishes. Make sure there is a pepper mill and some extra granna on the table.

Source: Caruso.gr