Risotto ai Funghi Porcini
This creamy and savory mushroom risotto features dried porcini mushrooms, arborio rice, and Parmesan cheese. It's a comforting Italian classic that makes a hearty main course.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 533 kcal
Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 30 gdried porcini mushroom, rehydrated
- 250 mlboiling water
- 1 lvegetable broth, warm
- 2 tbspolive oil
- 2 pcsshallot, finely chopped
- 2 clovegarlic, minced
- 320 garborio rice
- 120 mldry white wine
- 2 tbspunsalted butter
- 60 gparmesan cheese, grated
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
saucepan · fine-mesh sieve · large pot · wooden spoon
The method
Step by step
- 1
Place the dried porcini mushrooms in a heatproof bowl and pour the boiling water over them. Let them rehydrate for at least 15 minutes, until softened.
About 15 min
- 2
While the mushrooms rehydrate, gently warm the vegetable broth in a saucepan and keep it at a bare simmer over low heat.
About 5 min
Cook’s note: Keeping the broth warm is crucial for maintaining the risotto's cooking temperature.
- 3
Once rehydrated, remove the porcini mushrooms from their soaking liquid, squeezing out any excess liquid. Roughly chop the rehydrated mushrooms. Strain the soaking liquid through a fine-mesh sieve or cheesecloth to remove any grit, and reserve it.
About 5 min
Cook’s note: The mushroom soaking liquid adds a lot of flavor, but straining is essential to avoid sandy risotto.
- 4
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
About 1 min
- 5
Add the chopped shallots to the pot and cook, stirring occasionally, until softened and translucent, about 3-5 minutes.
About 4 min
- 6
Add the minced garlic and chopped rehydrated porcini mushrooms to the pot and cook for another 2-3 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 7
Add the arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent.
About 1 min
Cook’s note: This toasting step, called 'tostatura', helps the rice absorb liquid more evenly.
- 8
Pour in the dry white wine and stir until it is completely absorbed by the rice.
About 2 min
Cook’s note: The alcohol evaporates, leaving behind a lovely flavor.
- 9
Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Wait until each addition of broth is almost completely absorbed before adding the next.
About 15 min
Cook’s note: Constant stirring helps release the starch from the rice, creating a creamy texture.
- 10
Halfway through adding the broth, add the reserved mushroom soaking liquid (ensure it is warm) to the risotto, continuing to stir and add broth as before.
- 11
Continue adding broth and stirring for about 18-20 minutes, or until the rice is al dente – tender but still with a slight bite in the center.
About 5 min
Cook’s note: Taste the rice regularly to check for doneness.
- 12
Remove the pot from the heat. Stir in the unsalted butter and grated Parmesan cheese.
About 1 min
Cook’s note: This step is called 'mantecatura' and makes the risotto incredibly creamy.
- 13
Season with salt and freshly ground black pepper to taste. Cover the pot and let the risotto rest for 5 minutes.
About 5 min
Cook’s note: Resting allows the flavors to meld and the risotto to become even creamier.
- 14
Serve immediately, garnished with fresh parsley if desired.
Per serving
Nutrition
- Calories
- 533.4kcal
- Protein
- 13.2g
- Carbs
- 76.1g
- Fat
- 17.8g
- Fibre
- 1.8g
- Sugar
- 2.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover risotto in an airtight container in the refrigerator.
Reheat gently on the stovetop with a splash of broth or water to restore creaminess, or in the microwave.