Risotto with dried porcini mushrooms

    1 hour 5 min

    The risotto with porcini mushrooms is a classic Italian autumnal main course with a tasty and aromatic flavour coming from the king of mushrooms: the Porcino.


    Essex, England, UK
    1 person made this

    Serves: 4 

    • 50g dried porcini mushrooms
    • 1 onion, minced
    • 4 tablespoons extra-virgin olive oil
    • 400g carnaroli rice
    • 1/2 glass dry white wine
    • 1.5L vegetable stock
    • 50g butter
    • 50g Parmesan cheese
    • 2 tablespoons minced fresh parsley

    Prep:15min  ›  Cook:30min  ›  Extra time:20min soaking  ›  Ready in:1hr5min 

    1. Soak the dried porcini mushrooms in warm water until plump, at least 20 minutes. Retain the water.
    2. Put the onion and the olive oil in a saucepan. Gently cook for 5 minutes.
    3. Add the rice and the wine and cook until the wine has evaporated.
    4. Add the water that you have used to soak the mushrooms to the vegetable stock and start to add the liquid little by little to the rice. Cook gently and stir constantly with a wooden spoon.
    5. When the rice is partially cooked (about after 15 minutes) add the porcini mushrooms and continue to stir, then add the liquid until the rice is completely cooked.
    6. Add the butter and the Parmesan and stir well.
    7. Remove from the heat and add the fresh parsley.
    8. Your risotto with porcini mushrooms in now ready to eat! Enjoy it with a glass (or two) of good Italian red wine such as Chianti.

    See it on my blog


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