50 grams Funghi porcini secchi | porcini mushrooms€6,95 per 500 gram
Dried porcini mushrooms have a dark hazelnut color with an unmistakable taste that will give your recipes a unique and special character. This mushroom is often used in pasta dishes, especially risotto.
Content: 50 grams (tray)
Funghi porcini secchi
Dried Porcini Mushrooms are made from a mushroom species called Boletus Edulis. In the Netherlands we also call this porcini mushrooms. An indispensable product for traditional Italian recipes such as tagliatelle or fettuccine, but also excellent with risotto or stewed meat and game.
The production of Porcini mushrooms is very simple. It starts with the picking, then the mushrooms are cleaned and impurities are removed and dried in the oven. Specialized checks at the “Di Biase funghi” factory ensure that all mushrooms in this bag are “edible”.
Dried porcini mushrooms must be soaked in water for a few minutes before preparation so that the mushroom returns to its original size and weight.
Risotto with Porcini Secchi mushrooms
Preparation: 20 minutes
Cooking time: 30 minutes
Note: the dried mushrooms must be rinsed under running water before use.
400 grams Funghi porcini secchi
300 grams of risotto rice
Vegetable stock 1 liter.
1 white onion
1 clove of garlic
Butter 30 grams
Extra virgin olive oil 2 tbsp
Salt to taste
Black pepper to taste
Grated Parmigiano Reggiano 50gr.
Chopped parsley 2 tablespoons
First make the vegetable stock and set it aside. Gently heat the oil in a non-stick pan and briefly fry a clove of crushed garlic, turn up the heat and add the porcini mushrooms, brown over high heat for about 10 minutes until starting to change colour, add salt and pepper and remove from the pan. fire.
In the meantime, clean the onion and chop finely. Melt the butter in a pan, add the onion and cook gently for 10-15 minutes, adding a ladle of stock if necessary. When the onion has melted, add the rice and sauté for a few minutes.
Once the rice is almost transparent, add one ladle of stock at a time, stirring often; make sure the fire is not too high.
When the rice is very tender, a few minutes before it’s done, add the mushrooms and cook, adding salt and pepper if necessary.
When the risotto is cooked, stir it on the stove and add the butter and grated Parmesan cheese and mix well to get a perfect risotto. Finally, garnish with freshly chopped parsley.