Porcini Risotto
A luxurious, earthy Italian classic that captures the deep, umami-rich essence of wild porcini mushrooms in every creamy bite.
Ingredients
- •1 oz (30g) dried porcini mushrooms
- •1.5 cups (300g) Arborio or Carnaroli rice
- •5 cups (1.2L) vegetable stock, kept warm
- •2 tablespoons extra virgin olive oil
- •2 tablespoons unsalted butter
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •0.5 cup (120ml) dry white wine
- •0.5 cup (50g) freshly grated Parmesan cheese
- •1 tablespoon fresh parsley, finely chopped
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Place the dried porcini in a bowl and cover with 1 cup of boiling water; let them soak for 15 minutes until soft.
- 2
Drain the mushrooms, reserving the soaking liquid, and chop the mushrooms into bite-sized pieces.
- 3
In a large heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat; sauté the onion until translucent, then add the garlic and chopped mushrooms, cooking for 2 minutes.
- 4
Add the rice to the pan and toast it for 2 minutes, stirring constantly until the edges appear translucent.
- 5
Pour in the white wine and stir until fully absorbed by the rice.
- 6
Add the reserved mushroom soaking liquid (strained of any grit) to the warm vegetable stock.
- 7
Add the stock one ladle at a time, stirring frequently and waiting until the liquid is almost completely absorbed before adding the next ladle; continue this process for about 18-20 minutes until the rice is al dente.
- 8
Remove from heat, stir in the remaining tablespoon of butter and the Parmesan cheese, cover for 2 minutes to rest, and garnish with fresh parsley before serving.
💡 Chef tips
- Always keep your stock warm in a separate pot; adding cold stock to the rice will shock the grains and stop the cooking process.
- If you cannot find dried porcini, you can substitute with high-quality fresh cremini or shiitake mushrooms, though the flavor profile will be less intense.
- For a dairy-free version, omit the butter and Parmesan, replacing them with a drizzle of high-quality truffle oil and a pinch of nutritional yeast for depth.
✅ How it should turn out
The finished risotto should have a velvety, flowing consistency known as 'all'onda' with a fragrant, earthy aroma and a perfectly tender, slightly chewy bite.