Protein Boost | Goodfood Travels: Italy's Risotto ai Funghi Porcini with Bacon
Parmigiano Reggiano
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Italy, where the love of mushrooms runs deep. Those funghi flavours surface over the natural creaminess of this signature arborio rice dish.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 1 Onion (or shallot)
- 7g Dried mushrooms (porcini or shiitake)
- 225g Sliced mushrooms
- 14g Parsley
- 1 Garlic clove
- 30ml Vegetable demi-glace
- 160g Arborio rice
- 25g Parmigiano Reggiano (contains rennet)
Contains: Milk • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Strainer
2 or 4 tbsp Butter
Olive oil
Total Fat
43 g
Saturated Fat
19 g
Sodium
530 mg
Total Carb
78 g
Sugars
6 g
Protein
21 g
Fibre
4 g
Preparation
Mise en place
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a small bowl, combine the dried mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate.
- Mince the garlic.
- Roughly chop the parsley leaves and stems.
- Halve, peel and small-dice the onion.
Start the risotto
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the sliced mushrooms and onion. Sauté, 3 to 4 min., until nicely browned; season with S&P.
- Add the rice and garlic. Cook, stirring constantly, 30 sec. to 1 min., until slightly translucent.
Continue the risotto
- Reserving the liquid, drain and roughly chop the rehydrated mushrooms.
- To the pot, add the demi-glace, rehydrated mushrooms, reserved mushroom liquid, 2 cups water (4 ½ cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 15 min., until most of the liquid has been absorbed and the rice is al dente.
Finish the risotto
- To the pot, add the cheese and 2 tbsp butter (double for 4 portions).
- Cook, stirring occasionally, 1 min., until most of the liquid has been absorbed and the rice is al dente; season with S&P.
- If the risotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
Plate your dish
- Divide the risotto between your plates.
- Garnish with the parsley, a drizzle of olive oil and black pepper. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
