Recipe: Risotto Ai Porcini From Canberra’s Agostinis

East Hotel

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

Risotto Ai Porcini

One of the most beloved Italian restaurants in Canberra, East Hotel’s lively Agostinis has always been a dependable treasure trove of exceptionally made pasta and pizza. Exec. Chef Francesco Balestrieri regularly dishes out addictive plates like this here Risotto Ai Porcini, for which he has given us the simple and straight-forward recipe. Recipe serves four.

Ingredients – Porcini Stock

  • 5 grams dry porcini mushrooms
  • 1 onion
  • 1 carrot small
  • 2 stalk celery
  • 200ml white wine

Method – Porcini Stock

  1. Saute all vegetables until golden.
  2. Deglaze with white wine and reduce by half.
  3. Add 1 litre water with the dry porcini.
  4. Simmer stock for 1 hour or until the porcini is soft and stock is a rich golden colour.
  5. Strain stock and reserve for further use.
  6. Take care to remove the porcini and dice.

Ingredients – Risotto

  • 320g Arborio rice
  • 1 onion, fine diced
  • 300g fresh Swiss brown and/or pine mushrooms
  • 100ml white wine
  • 2 sprig of parsley / thyme
  • 50g grated parmesan
  • 20g butter

Method – Risotto

  1. Saute onion until soft but having no colour.
  2. Add rice and saute until transparent. Add mushrooms and cook until brown.
  3. Add white wine and diced dry porcini from the stock.
  4. Continually stir and add stock as liquid is absorbed by risotto.
  5. Continue this process for 20 minutes or until risotto is soft.
  6. Risotto when cooked properly should have enough stock to be creamy in appearance. The risotto itself should retain its shape. Season to liking.
  7. Turn off heat and add parsley, parmesan and butter.

Agostinis is located at East Hotel, 69 Canberra Ave, Griffith ACT 2603.

Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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