Say goodbye to summer fare, and welcome in richer cool weather recipes- like porcini risotto! Creamy risotto and bold earthy mushrooms merge together in perfect harmony in this Daniel Humm recipe. In 50 minutes you can have a decadent dinner for four, worthy of Humm’s restaurants Eleven Madison Park and the EMP Summer House. Throw in the right bottle of wine, and you’ll turn a normal fall night, into a night to remember.
What you’ll need:
- 1 ounce dried porcini mushrooms
- 2 1/2 cups boiling water
- 3 cups chicken stock
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 cup arborio rice (7 ounces)
- 1/4 cup dry white wine
- 1 small bay leaf
- 1 tablespoon unsalted butter
- 1 tablespoon mascarpone
- 1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
- 1 pound fresh porcini or cremini mushrooms, thinly sliced
- 1 thyme sprig
How to Make It
In a heatproof bowl, soak the dried porcini in the boiling water until softened, 10 minutes. Drain, reserving 1 cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl. Pour the soaking liquid into a medium saucepan, stopping before you reach the sediment at the bottom. Stir in the chicken stock and season with salt and pepper. Warm the stock over low heat.
In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until softened, 2 minutes. Add the rice and dried porcini and stir to coat. Add the wine and bay leaf and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the rice is al dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf. Stir in the butter, mascarpone and cheese; season with salt and pepper and keep warm.
In a skillet, heat the remaining 2 tablespoons of oil. Add the fresh porcini and thyme and cook over high heat, stirring, until softened and golden, 8 minutes. Discard the thyme. Season the porcini with salt and pepper, spoon over the risotto and serve.
What to drink:
Whether you drink white or red, there’s a perfect match for Daniel Humm’s porcini risotto.
The earthy notes of the porcini mushroom calls for earthier reds, like Pinot Noir or Nebbiolo. Burgundian pinot noir would be the best option, however, an earthier Oregon pinot noir, for example, from Willamette valley would also pair beautifully. For a nebbiolo, a Barbaresco would be ideal. Delicate with firm tannins and bold earthy notes mingle with the porcini flavors.
If white wine is more your speed, a fuller-bodied wine, like a lightly oaked Chardonnay. Wine from Burgundy, like Meursault will be rich in body, with a slight amount of oak that will enhance the risotto, rather than overpower it.
Our top picks:
Hamacher Wines Pinot Noir, 2014 – $27.95
De Forville Barbaresco, 2015 – $39.95
Spencer Boudrot Bougogne Rouge, 2015 – $24.95
Henri Darnat Mersault 1er Cru, 2011 – $56.95
Have you made Daniel Humm’s Porcini Risotto? What wine did you pair with it? For more delicious recipes, check out our blog. You can ask us any questions here (on our blog,) on Facebook or in the store. We are excited to hear from you! We also deliver locally, to East Hampton, Wainscott, Southampton, Watermill, Amagansett, Bridgehampton, Sag Harbor, and Montauk.
–Pauline Fink, Staff Writer