Porcini risotto | CHEF’s BLOG | PARK HYATT TOKYO


Thomas Angerer

Porcini risotto



50g butter, plus extra to serve
1ea onion, finely chopped
300g superfino carnaroli rice
White wine
20g dried porcini mushrooms, soaked in warm water for at least 20 minutes
1litre hot chicken or vegetable stock, preferably home-made
2tbs olive oil
1ea garlic clove, finely chopped
200g porcini mushroom
20g finely grated parmesan
4tbs chopped parsley
Salt and fresh ground black pepper


1) Melt the butter in a heavy-based casserole over a medium heat. Add the onion and cook slowly for five to seven minutes until soft.
2) Add the rice and stir for a few minutes until heated through and well-coated with the butter.
3) Stirring continuously, add the white wine and cook for a few minutes to allow the alcohol to evaporate.
4) Drain the dried mushrooms, squeeze out any excess moisture and add them tothe rice.
5) Add a ladle of hot stock and stir until absorbed. Continue to add the stock a ladle at a time, stirring continuously, until all the stock is absorbed – about 15-17 minutes. When cooked, the rice should be al dente – tender but firm in the centre.
6) Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and gently fry for a few seconds until transparent, taking care not to let it colour.
7) Add all the porcini mushroom and season with salt and pepper to taste. Fry for about five minutes, stirring, until the mushrooms start to release their juice.
8) When the rice is cooked, stir in the mushrooms. Leave to stand for one minute.
9) Add the extra butter, parmesan and parsley, stirring vigorously with a wooden spoon. Season to taste and serve.