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Porcini Mushroom risotto

Porcini Mushroom Risotto

Cook It the Italian Way — All Hands, All Heart

This isn’t just risotto. This is that warm, woodsy hug from your favourite Italian nonna who insists you eat more — even when you’re already full.

Porcini mushrooms bring the forest. The rice brings the soul. And you? You bring the passione. Put on your apron, queue up some Italian music, and let’s stir some joy.

🕒 Prep: 35 minutes | Cook: 35 minutes | Serves: 4

Why Porcini and Carnaroli Make the Perfect Risotto

A great risotto relies on two things: the right rice and deep flavour.

Carnaroli rice is prized for risotto because it releases starch slowly, creating the creamy texture that defines the dish while still keeping the grains beautifully al dente.

Porcini mushrooms, especially when dried, bring an intense woodland aroma. When soaked, their soaking liquid becomes a deeply flavoured broth that enriches the entire dish.

Together they create a risotto that is earthy, rich, and unmistakably Italian.

Ingredients

From Our Kitchen to Yours

  • 360 g Carnaroli Rice IGP
  • 50 g Premium Dried Porcini Mushrooms
  • 30 g Parmigiano Reggiano DOP, finely grated
  • 2 tbsp Extra Virgin Olive Oil

From Your Pantry

  • 1 small shallot (or mild onion), finely chopped
  • 2 generous knobs of butter
  • 1 glass dry white wine
  • 1 litre hot vegetable broth
  • Salt and freshly ground black pepper
  • White truffle oil (optional)
  • Fresh parsley, chopped

Equipment

Small bowl
Sieve
Large saucepan
Wide risotto pan or sauté pan
Wooden spoon

Step-by-Step Instructions

1. Wake Up the Mushrooms

Place the dried porcini mushrooms in a bowl and cover them with warm water.

Let them soak for 20–30 minutes until soft and fragrant.

Lift the mushrooms out of the bowl and chop them roughly. Strain the soaking liquid through a sieve to remove any grit — this liquid is full of flavour and should be kept.

Add the porcini liquor to a saucepan.

2. Prepare the Broth

Add the vegetable broth to the saucepan with the porcini soaking liquid.

Keep the broth gently simmering on low heat. Risotto needs hot broth, added gradually, to cook properly.

3. Soften the Shallot

In a wide pan, heat the olive oil and one knob of butter over medium heat.

Add the chopped shallot and cook gently for a few minutes until soft and translucent.

Do not brown it — the goal is sweetness, not colour.

4. Toast the Rice

Add the Carnaroli rice to the pan.

Stir continuously for 1–2 minutes until the grains become slightly translucent and smell lightly nutty.

Pour in the white wine and allow it to simmer until the alcohol evaporates.

That sizzling sound is the beginning of the risotto.

5. Stir Like You Mean It

Add a ladle of hot broth to the rice and stir gently.

Once most of the liquid has absorbed, add another ladle.

Continue adding broth gradually, stirring occasionally to release the rice’s starch and build the risotto’s creamy texture.

After about 10 minutes, add the chopped porcini mushrooms and continue cooking.

Repeat the process until the rice is tender but still slightly firm — about 18 minutes total.

6. Where Creaminess Meets Soul

Turn off the heat.

Add the remaining knob of butter and the grated Parmigiano Reggiano.

Cover the pan and let the risotto rest for 2 minutes.

Then gently shake or stir the pan to combine everything into a silky, creamy consistency.

Adjust the texture with a small splash of broth if needed.

7. Serve with Flair

Spoon the risotto into warm bowls.

Finish with:

  • freshly chopped parsley
  • black pepper
  • a light drizzle of white truffle oil (optional)

Serve immediately. Risotto waits for no one.

Chef’s Tips

Save the Porcini Liquid

The soaking water carries intense mushroom flavour — always strain and use it in the broth.

Keep the Broth Hot

Adding cold liquid stops the cooking process and can affect the texture of the rice.

Stir Gently, Not Constantly

Occasional stirring releases starch while allowing the rice to cook evenly.

Perfect Consistency

Risotto should be creamy and fluid — it should slowly spread across the plate, not sit stiffly like rice.

Wine Pairing

Porcini risotto pairs beautifully with elegant Italian wines such as:

  • Barbera (light red with bright acidity)

  • Verdicchio (fresh white with mineral notes)

Either choice balances the earthy richness of the mushrooms.

Risotto Wisdom

Risotto waits for no one.

Serve it the moment it’s ready — even if Nonno is still parking the car.

Bring Italy to Your Table

Make this dish the traditional way using authentic Italian ingredients: Carnaroli rice, porcini mushrooms, and Parmigiano Reggiano.

With patience, good ingredients, and a little stirring, you’ll create a risotto worthy of any Italian table.

 

try our Tavola del Bosco menu here

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