As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavoured with porcini mushrooms, white wine, butter and Parmesan cheese.
Fresh mushrooms work better. Lost a bit of the mushroom flavor in the process of rehydrating. - 01 Nov 2018 (Review from Allrecipes US | Canada)
Very delicious recipe. - 22 Aug 2018 (Review from Allrecipes US | Canada)
I love risotto, and it is a true labor of love. What I don't like is standing over the stove, stirring for 40 minutes, ladling broth, stirring, adding more broth . . . although that is the true Italian way. I recently tried making risotto in my Instant Pot®, with excellent results, so I adapted this recipe for my "IP" as well. You can use the saute function to cook the shallot and garlic right in the pot. I sauteed them for a few minutes, then added the arborio rice and let that toast for a few minutes, then added the full cup of white wine and stirred until the wine was reduced, added the mushrooms and the broth and put the lid on and use manual setting, 7 minutes. Once the time was up, I released the pressure, stirred in the butter and Parmigiano Reggiano® and served. It was perfect! - 07 Feb 2017 (Review from Allrecipes US | Canada)