Recipe Overview
This risotto is built for a refined menu: deep woodland porcini flavor, creamy Carnaroli rice, and a luxurious Gruyère fondue that gives the plate extra richness and elegance. It balances rustic mushroom character with a polished restaurant presentation, making it ideal for an upscale Tuscan-inspired pasta and risotto directory.
Ingredients
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Dried Porcini Mushrooms — 450 g · rehydrated in hot water; soaking liquid strained and reservedporcini_mushrooms_dried
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Fresh or Frozen Porcini Mushrooms — 450 g · fresh or frozen; cooked until lightly caramelizedporcini_mushrooms_fresh
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Garlic — 12 g · finely chopped or slicedTC-VEG-GARLIC-001
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Fresh Thyme Leaves — 2 g · leaves stripped from stemsTC-HERB-THYME-001
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Extra Virgin Olive Oil — 240 ml · divided between mushroom cooking and finishingOIL-0001
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Fresh Italian Parsley — 30 g · finely choppedHERB-PARSLEY-FLAT
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Carnaroli Rice — 900 g · dry risotto ricecarnaroli_rice
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Whisky — 45 ml · for deglazing the mushroom basewhisky
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Tomato Paste — 30 g · toasted briefly with porcinitomato_paste
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Gruyère Cheese — 450 g · grated or diced for fondue; retain exact purchased Gruyère identity in purchasingTC-DAIRY-GROVIERA-001
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Heavy Cream — 250 g · for Gruyère fondueTC-DAIRY-CREAM-001
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Milk — 240 ml · for Gruyère fondueTC-DAIRY-MILK
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Egg Yolks — 60 g · lightly beaten and tempered into fondueTC-EGG-YOLK-001
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Parmigiano Reggiano — 150 g · freshly grated for mantecatura and garnishTC-DAIRY-PARMIGIANO-REGGIANO
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Sea Salt — to taste · season to tasteSPICE-SALT-0001
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Freshly Ground Black Pepper — to taste · freshly ground to tasteSPICE-PEPPERCORN-BLACK
Preparation
- Soak the dried porcini mushrooms in hot water for about 2 hours. Drain and chop the mushrooms, reserving the soaking liquid. Strain the liquid carefully through a fine sieve, paper towel, or coffee filter to remove all grit.
- In a large sauté pan, warm part of the extra-virgin olive oil over medium heat. Add the garlic and thyme and cook gently until aromatic.
- Add the fresh or frozen porcini mushrooms and cook until softened and lightly caramelized. Stir in the chopped soaked porcini and the tomato paste, then cook for 2 minutes to deepen the flavor.
- Deglaze the pan with the whisky and allow the alcohol to evaporate.
- Add the Carnaroli rice and toast gently for 1 to 2 minutes, stirring so the grains are coated in the mushroom base.
- Begin adding the hot reserved mushroom liquid a ladle at a time, stirring often and allowing each addition to absorb before adding the next. Continue until the rice is creamy and al dente. Add extra hot water or light vegetable stock if needed.
- Remove the risotto from the heat and stir in the grated Parmigiano Reggiano and a drizzle of olive oil. Adjust with salt and freshly ground black pepper, then fold in the chopped parsley.
- For the Gruyère fondue, heat the milk and heavy cream gently in a saucepan over low heat. Add the Gruyère and stir until fully melted and smooth.
- Lightly beat the egg yolks in a separate bowl. Temper them with a little of the warm cheese mixture, then return them to the saucepan. Cook very gently, stirring constantly, until the fondue thickens and becomes velvety. Do not let it boil.
- To serve, spoon a pool of Gruyère fondue onto each warm plate and top with a generous spoonful of porcini risotto. Finish with extra sautéed mushrooms and a final sprinkle of Parmigiano Reggiano.
History & Tradition
Porcini risotto reflects the deep connection between Italian rice cookery and seasonal woodland ingredients. Porcini mushrooms have long been prized for their earthy aroma and meaty texture, and they pair naturally with the creamy structure of Carnaroli rice. This style of risotto feels especially at home in cooler seasons, where mushroom dishes become richer, warmer, and more enveloping.
The addition of Gruyère fondue gives this version a more refined restaurant identity. It keeps the dish rooted in traditional risotto technique while adding an elegant plated presentation suitable for a premium Tuscany Cuisine menu.