Recipe Overview
This porcini risotto is built on patient stirring, properly toasted rice, rich porcini infusion, and a delicate finish of Parmigiano Reggiano. The parmesan crisp adds contrast and visual elegance, making the dish suitable both for a refined menu and for a deeply comforting seasonal pasta course.
Ingredients
- 30 g dried porcini mushrooms
- 960 ml hot water for soaking porcini
- 960 ml light vegetable stock, kept warm
- 225 g fresh or frozen porcini, or mixed mushrooms, sliced
- 2 shallots, finely chopped
- 300 g Carnaroli or Arborio rice
- 120 ml dry white wine
- 80 g freshly grated Parmigiano Reggiano, plus extra for crisps
- 60 ml extra-virgin olive oil, plus more as needed
- Sea salt and white or black pepper to taste
- Optional: 1 garlic clove
- Optional: thyme leaves
- Optional: small knob of butter to finish
Preparation
- Rehydrate porcini: Soak the dried porcini in hot water for about 30 minutes. Lift them out, finely chop, and strain the soaking liquid carefully to remove grit. Keep the liquid warm.
- Sauté the mushrooms: In a skillet, warm a little olive oil and sauté the fresh porcini or mixed mushrooms with a pinch of salt and optional garlic or thyme until nicely browned. Reserve.
- Start the risotto: In a wide heavy pan, warm the olive oil over medium heat. Sweat the shallots until translucent, then add the rice and toast it gently for 1 to 2 minutes.
- Deglaze and cook: Add the white wine and let it reduce. Begin adding the warm porcini liquid and stock one ladle at a time, stirring and allowing the liquid to absorb before adding more.
- Finish the risotto: When the rice is creamy and al dente, fold in the chopped soaked porcini and sautéed mushrooms. Remove from heat and stir in the Parmigiano and, if desired, a small knob of butter. Adjust seasoning.
- Prepare parmesan crisps: On a lined tray, make thin circles of grated Parmigiano and bake at 375°F / 190°C for 4 to 6 minutes until golden. Cool completely so they crisp, then garnish each portion of risotto.
History & Tradition
Risotto is one of northern Italy’s great rice traditions, but porcini mushrooms have long connected mountain and woodland cooking across central Italy as well. In this version, the forest-driven aroma of porcini meets the refined creaminess of risotto technique, creating a dish that feels luxurious yet deeply rooted in seasonal Italian cooking.
Chef Notes
- Always strain the porcini soaking liquid carefully so no grit enters the risotto.
- The rice should stay fluid and creamy, not heavy or stiff.
- Add the Parmigiano off the heat so the finish remains silky and balanced.
| Calories | ~510 kcal |
| Protein | ~18 g |
| Carbohydrates | ~60 g |
| Fat | ~20 g |
| Fiber | ~3 g |