porcini mushroom risotto recipe

Written ByJenny Smyth Posted on
porcini mushroom risotto recipe
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The Best porcini mushroom risotto recipe

I’ve been making this porcini mushroom risotto recipe for years, and it never fails to impress my family and friends. It’s a classic Italian dish that’s perfect for special occasions or just a weeknight dinner.

The creamy Arborio rice, the earthy flavor of the porcini mushrooms, and the rich taste of the Parmesan cheese all come together to create a truly satisfying meal. My kids love helping me in the kitchen, and they’re always excited to taste this dish when it’s done.

I like that it’s a bit more involved than some of our other recipes, but it’s still pretty straightforward to make. Plus, it’s a great way to get in some extra veggies and whole grains without even thinking about it.

We often serve it with a side salad or some steamed broccoli to round out the meal. It’s just one of those recipes that feels like a hug in a bowl – comforting, familiar, and utterly delicious.

I could eat it every night of the week and never get tired of it. In fact, I often do just that when I’m feeling stressed or overwhelmed.

There’s something about the process of cooking this recipe that just melts my worries away and leaves me feeling calm and centered. And let’s not forget the leftovers – we always seem to have plenty of this recipe left over for lunch the next day, which is perfect because my husband loves eating it for his work lunches too.

Porcini Mushroom Risotto

Porcini Mushroom Risotto

4.9 from 559 votes

A creamy and earthy risotto made with dried porcini mushrooms and Arborio rice. This classic Italian dish is slow-cooked to perfection with white wine, Parmesan cheese, and fresh parsley.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Risotto

1 1/2 cups Arborio rice
1 ounce dried porcini mushrooms
4 cups chicken or vegetable broth
1 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Place the dried porcini mushrooms in a small bowl and cover with 1 cup of warm water.
2Let them soak for 15 minutes until softened.
3Drain the mushrooms through a fine-mesh sieve lined with a paper towel to remove any grit, then chop them finely and set aside.
4In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over medium heat.
5Reduce the heat to low to keep the broth warm while you prepare the risotto.
6Heat the olive oil and 1 tablespoon of butter in a large skillet or wide pot over medium heat.
7Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and soft.
8Add the minced garlic and chopped porcini mushrooms to the skillet.
9Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and the mushrooms are lightly browned.
10Stir in the Arborio rice and cook for 1 to 2 minutes, stirring constantly, until the grains are well coated and slightly translucent at the edges.
11Pour in the white wine and cook, stirring, until the wine is mostly absorbed, about 2 minutes.
12Begin adding the warm broth one ladleful at a time, about 1/2 cup each, stirring frequently.
13Wait until each addition is almost fully absorbed before adding the next.
14Continue this process for 18 to 20 minutes, until the rice is tender but still has a slight bite and the risotto is creamy and thick.
15Remove the skillet from the heat.
16Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until melted and well combined.
17Season with salt and black pepper to taste.
18The risotto should be loose and creamy, not stiff.
19Spoon the risotto into warm bowls and garnish with chopped fresh parsley.
20Serve immediately while hot and creamy.

🔧Equipment

Medium saucepan
Large skillet or wide pot
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 720mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 10g

📝Notes

For a richer flavor, use homemade chicken broth. If you prefer a vegetarian version, use vegetable broth and omit the Parmesan or use a vegetarian alternative. The risotto is best served immediately, but leftovers can be reheated with a splash of broth.

Watch Video Of How Porcini Mushroom Risotto Works

This porcini mushroom risotto recipe is always a hit with my family and friends – we love serving it at gatherings and special occasions alike!

One thing I appreciate about this dish is how well it reheats – even after being refrigerated overnight, it still tastes amazing when warmed up in the microwave or oven.

In fact, we often serve leftovers at lunch the next day or freeze individual portions for later meals when we’re short on time.

❓ Frequently Asked Questions About Porcini Mushroom Risotto

Q: What type of mushrooms should I use for this recipe?

For this porcini mushroom risotto recipe, you’ll want to use fresh or dried porcini mushrooms. If using fresh, be sure to rehydrate them in hot water before chopping them up for use in the recipe.

Q: Can I substitute other types of rice for Arborio?

No, Arborio rice is specifically designed to hold its shape when cooked and has a unique texture that makes it perfect for risotto. Other types of rice may not give you the same results.

Q: How do I rehydrate dried porcini mushrooms?

To rehydrate dried porcini mushrooms, simply place them in hot water for about 20 minutes until they’re nice and plump.

Q: What if I don’t have any white wine on hand?

You can easily substitute chicken broth or even water if you don’t have white wine on hand.

Q: Can I make this recipe ahead of time?

This porcini mushroom risotto recipe is best made fresh, but you can prepare some components ahead of time such as chopping up your veggies or rehydrating your mushrooms.

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