Porcini Risotto
An earthy, comforting Italian classic infused with the rich, deep flavor of wild porcini mushrooms and finished to creamy perfection.
Ingredients
- •1 oz dried porcini mushrooms (30g)
- •4 cups vegetable broth (1 liter)
- •2 tbsp extra virgin olive oil
- •2 tbsp pareve margarine or butter substitute
- •1 medium yellow onion, finely chopped
- •1 clove garlic, minced
- •1.5 cups Arborio rice (300g)
- •1/2 cup dry white wine (120ml)
- •2 tbsp chopped fresh flat-leaf parsley
- •Salt and freshly ground black pepper to taste
- •1/4 cup grated parmesan cheese (optional, use if making dairy version)
Instructions
- 1
Place the dried porcini mushrooms in a heatproof bowl and pour 1.5 cups of boiling water over them. Let them soak for 20 minutes until soft.
- 2
Lift the mushrooms out, reserving the soaking liquid, and coarsely chop them. Strain the soaking liquid through a fine-mesh strainer or coffee filter to remove any grit, then add it to the vegetable broth in a saucepan and keep it warm over low heat.
- 3
Heat the olive oil and 1 tablespoon of margarine in a large skillet or wide saucepan over medium heat.
- 4
Add the chopped onion and sauté for 3 to 4 minutes until translucent and soft, then stir in the minced garlic and chopped porcini mushrooms, cooking for another minute until fragrant.
- 5
Add the Arborio rice to the pan, stirring constantly for 2 minutes so the grains are well coated with oil and slightly toasted at the edges.
- 6
Pour in the white wine and cook, stirring, until it has completely evaporated.
- 7
Begin adding the warm broth mixture one ladleful at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding the next ladleful.
- 8
Continue this process for about 18 to 20 minutes until the rice is creamy and al dente, with a slight firmness in the center.
- 9
Remove the pan from the heat, and vigorously stir in the remaining tablespoon of margarine, the fresh parsley, and parmesan cheese if using dairy.
- 10
Season with salt and pepper to taste, cover the pan, and let the risotto rest for 2 minutes before serving.
💡 Chef tips
- Do not discard the mushroom soaking liquid as it contains the most concentrated porcini flavor.
- Stirring frequently helps release the starch from the rice grains, which creates the signature creamy texture without needing heavy cream.
- Store leftover risotto in an airtight container in the refrigerator for up to 2 days; leftover risotto is ideal for making arancini or fried rice patties.
✅ How it should turn out
The finished risotto is luxuriously creamy with tender yet al dente grains of rice, boasting a deeply savory, aromatic porcini flavor and a glossy appearance.