Porcini Mushroom Risotto Recipe

Name: Risotto With Porcini Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cup ounce/25 grams dried porcini mushrooms (about 1/2 cup, packed); water; 2 tablespoons cup plus 2 tablespoons butter (unsalted, or 3 tablespoons olive oil plus 1/4 cup butter); 1/2 small a small onion (peeled and finely sliced); 300 grams cups/300 grams rice (short-grain, for example, Arborio or Vialone Nano); 1/3 cup dry white wine (slightly warmed in a pan on the stove); 4 cups quart/4 cups water (simmering, or beef broth, or thin bouillon); butter; 50 grams cup/50 grams Parmigiano-Reggiano (freshly grated); 120 ml Optional: 1/2 cup/120 mL heavy cream; 1 tbsp bunch parsley (flat-leaf, minced leaves); 1/4 tsp Fine sea salt (to taste); 1 tsp, ground Freshly ground black pepper (to taste)

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 4 servings

11 ratings

Write a Review

Add a comment

Mushroom risotto is wonderful, especially in the fall when the porcini mushrooms are fresh, but this dish is delicious when made with dried mushrooms too. If you cannot find fresh or dried porcini, you can use other meaty, fragrant mushrooms (such as chanterelles/girolles or morels).

Cook Mode (Keep screen awake)

1 ounce dried porcini mushrooms, about 1/2 cup, packed
1 cup hot water, for soaking the mushrooms
2 tablespoons unsalted butter, or 3 tablespoons olive oil
1/2 small onion, finely sliced
1 1/2 cups short-grain rice, such as Arborio, or Vialone Nano
1/3 cup dry white wine, slightly warmed
4 cups water, beef broth, or thin bouillon, simmering
1/4 cup (4 tablespoons) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup heavy cream, optional
1 tablespoon flat-leaf parsley, leaves only, minced
1/4 teaspoon fine sea salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Gather the ingredients.
Steep the dried porcini mushrooms in 1 cup of hot water for 15 minutes.
Meanwhile, sauté the onion in 2 tablespoons of the butter (or 3 tablespoons olive oil) over medium-low heat. When the onion is lightly browned, transfer it to a plate using a slotted spoon and stir the rice into the butter (or oil) in the pot.
Sauté the rice for several minutes, until it becomes translucent, stirring constantly with a wooden spoon to avoid sticking or burning.
Return the onions to the pot, stir in the wine, and continue stirring until the alcohol smell has evaporated, 1 to 2 minutes. Then stir in the first ladle of liquid (if you're using plain water, also add about 3/4 teaspoon of salt), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in through a fine-mesh strainer, as it can contain sand.
Add the chopped mushrooms and their strained soaking liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. As soon as the rice is al dente, turn off the heat, stir in the remaining 1/4 cup of butter, 1/2 cup of the grated cheese, the cream (if you're using it), a little bit of ground pepper, the parsley, and fine salt, to taste. Cover and let sit for 2 minutes.
Serve hot, with the remaining grated cheese for sprinkling on top.
Enjoy.

Tip

This would pair well with a light red wine, for example, a Sangiovese di Romagna or a Valcalepio Rosso.

Edited by Danette St. Onge

Nutrition Facts (per serving)
338	Calories
21g	Fat
29g	Carbs
6g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	338
% Daily Value*
Total Fat 21g	27%
Saturated Fat 13g	65%
Cholesterol 57mg	19%
Sodium 522mg	23%
Total Carbohydrate 29g	10%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 6g
Vitamin C 2mg	10%
Calcium 130mg	10%
Iron 1mg	8%
Potassium 195mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.