Pasta & RiceDifficulty: medium

Risotto ai Funghi Porcini (Porcini Risotto)

Name: Risotto ai Funghi Porcini (Porcini Risotto)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 320 g carnaroli rice; 30 g dried porcini, soaked 30 min in 300 ml warm water; 300 g fresh mixed mushrooms, sliced; 1 shallot, finely chopped; 100 ml dry white wine; 1.2 L hot vegetable stock; 60 g butter, 40 g parmesan; Olive oil, thyme, salt, pepper

Northern Italy's autumn jewel: creamy carnaroli rice with porcini mushrooms and their earthy soaking liquid.

Prep Time

Cook Time

Servings

Jump to Recipe ↓

Ingredients

Instructions

Keeps your screen awake while you cook.

ℹ️ More info

Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.

1Strain the porcini (keep the liquid); chop; sauté all mushrooms in butter until golden; season and reserve.

2Soften the shallot in olive oil and half the butter; add the rice and toast 2 minutes.

3Deglaze with the wine; evaporate.

4Add the hot stock a ladle at a time, stirring, 16–18 minutes.

5Halfway through, add the porcini soaking liquid and half the mushrooms.

6When al dente, kill the heat: mount with cold butter and parmesan; wave to a wave (all'onda).

7Top with the reserved sautéed mushrooms and thyme.