Mushroom Risotto with Porcini

Mushroom Risotto with Porcini



300 g Carnaroli rice
50 g dry porcini mushroom (or mixed mushroom)
1 tbsp grated parmesan cheese
60ml (1/2cup) of dry white wine
1/2 onion
1 liter of warm vegetable broth
2 tbs extra virgin olive oil
1 tsp butter


1. Soak the dried porcini mushrooms in room temperature water for 30 minutes, or for in boiling water for 10 minutes. Keep the water to add to the risotto later on. Once soaked, chop the mushrooms finely and put them aside in a bowl.

2. Chop the onion finely and cook it in 2 tablespoon of shimmering olive oil or in 1 teaspoon of butter, until it becomes softened (around 2 minutes)

3. Add the Carnaroli rice, porcini mushrooms and stir to coat. Add the wine and cook until the wine evaporates, then add one cup of the porcini soaking water and cook until nearly absorbed.

4. Take the warm vegetable broth and add to the risotto little by little, stirring, and cooking on a medium heat till the rice is al dente and suspended in a creamy sauce. Around 20 minutes.

5. In a skillet fry the remaining mushrooms in olive oil, add salt and pepper and stir into the mixture.

6. Add a teaspoon of butter and the freshly grated parmesan cheese into the risotto and serve while hot.

Previous Recipe Next Recipe