Risotto with Porcini mushrooms

Risotto with Porcini mushrooms

  • Servings: 2
  • Difficulty: medium
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A classic mushrooms risotto typical of North of Italy.


Risotto is one of the most famous dishes in the North of Italy. Once you learn how to make it, you can do it in many variations, such us Asparagus Risotto, Saffron Risotto, Peas and Ham Risotto and so on. Today I am going to show you how to make it with Porcini mushrooms, my favourite vegetable. They are quite expensive because they are more rare to find rather than the common mushrooms. I can guarantee that the money spent is worth it, Porcini’s smell and flavour are simply unique.
Choosing a good quality of rice is essential to make the perfect risotto. I recommend to use Carnaroli Rice but you can also go for Arborio, Baldo, Maratelli, Rosa Marchetti or Vialone nano. The rice I used, called “Acquarello”, taste amazing and it doesn’t dissipate while cooking, you can buy it at Eataly.com. An alternative is “Riserva Gallo” that can be easily found in any supermarket.

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Another suggestion is to prefer making the broth with the fresh vegetables/beef rather than with the stock cube. The reason why is that stock covers a bit the pure taste of Porcini. The day I made this recipe I didn’t have any vegetables in the fridge so I had to choose the stock cube.


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  • 25g Porcini mushroom (Dry)
  • 220g Carnaroli Rice
  • White onion (medium size)
  • 40g Butter
  • Olive oil
  • Vegetable or Beef broth (or stock)
  • 50g Parmesan
  • Salt
  • Pepper


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1. Before start anything else put the dry mushrooms in a bowl with water for at least 20 minutes. 2. Put 20g of butter in the freezer. 3. Grate the parmesan. 4. Get a pot and dissolve the stock, leave it simmering with a soft flame. 5. When the mushrooms are ready, take them out of the bowl and dry them with some kitchen paper. 6. Pour the remaining mushroom liquid into another clean bowl through a paper filter on top of the strainer. 7. Chop the onions. 8. Prepare the rice. An easy way to weigh the amount without scales is to use an espresso cup, calculate x1 cup for each person and x1 for the pan. 9. Put the rest of the butter and some olive oil into a deep pan.

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10. Put the onions in the pan and fry on medium flair. 11. Turn the flame higher and put the rice immediately and stir continuously. Toast it for 2 minutes and season with 12. salt 13. and pepper. 14. When you start to smell toasted rice, it’s the time put pour the broth. Stir, leave for one minute and lower the flame to medium. 15. Add the mushrooms and stir 16. Alternate the broth 17. with the mushroom liquid until you finish it. Stir only when you finish putting the liquids and leave it cooking. Make sure to cover the rice with boiling broth/liquid until the top of it. I prefer not to time the rice, taste continuously and adjust with salt if needed until the rice is “al dente” as each rice is different. Should the rice not be ready add more broth. 18. When you think is ready, make sure all the water is absorbed and then remove the pan from the flame.

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19. Take the butter from the freezer and put it on the pan. In this way the thermic shock between cold and hot will make a creamy a puffy risotto. 20. Put the grated parmesan and 21. mix until it’s creamy. 22. Cover the pan and leave for 5 minutes. 23. Your Risotto with porcini mushrooms is now ready to serve!

Aaand Buon Appetito!
Let me know in the comments if you have any question or show me your result with a picture 🙂

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