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

What You Need (Serves 4 very lucky people)

From our kitchen to yours:

• 360g Carnaroli Rice IGP – the diva of risotto rice
• 50g Premium Dried Porcini Mushrooms – little forest diamonds
• 30g Parmigiano Reggiano DOP, grated – more is more
• 2 tbsp Bono Estate Extra Virgin Olive Oil – fruity, fancy, fabulous

From your pantry:

• 1 Small shallot (or a gentle onion) - chopped
• 2 Generous knobs of butter
• 1 Glass of dry white wine – one for the risotto, one for you
• 1l Hot vegetable broth (plus mushroom soaking water = magic)
• Salt & black pepper to taste
• Optional: drizzle of white truffle oil – go on, be extra!
• Chopped parsley to taste

Equipment:

·       Small bowl

·       Sieve

·       Large saucepan

·       Large risotto or wide based pan

Instructions

Wake up the mushrooms

Place dried porcini mushrooms in a bowl, pour over enough warm water to fully cover and soak for 20–30 mins until they’re soft and smell like a forest after rainfall. Lift the porcini out of the bowl and chop them for later, keep the liquor—don’t toss the treasure! Strain and filter the liquor, then add to a saucepan.

Simmering with soul

Add 1l vegetable broth into the saucepan with the porcini liquor and heat gently.

Soft talk the shallot

In a wide pan, heat olive oil and a cheeky knob of butter. Chop the shallot and add, letting it melt into the pan for a few minutes like it's on holiday. No browning—just a gentle tan.

Toast the rice 

Add the rice to the shallot and stir for a further 2 minutes until it's shiny and smells a little nutty. Pour in the wine and listen to the sizzle. That sound? Pure Italian joy.

Stir like you mean it

Add a ladle of hot broth and stir gently. Sip your wine, smile, and repeat. Keep adding broth a ladle at a time – just enough to keep the rice from drying out. Stir occasionally to coax out that creamy starch. After about 10 minutes, invite the chopped porcini mushrooms to join the party. This isn’t just cooking—it’s risotto therapy.

Where Creaminess Meets Soul

After 18 mins (ish), taste it. The rice should be al dente and silky. Turn off the heat, add in the second knob of butter and Parmigiano. Cover. Wait 2 minutes. Pace. Peek. Perfection. I like to shake (not stir) it to bring it all together, checking for the right level of looseness based on your desired consistency

Serve with flair

Dish it up, sprinkle over some parsley. Black pepper? Always. Truffle oil? Why not. Fancy plate or big bowl? Your call. Eat like nobody’s watching—but if they are, make them jealous.

Wine Match

Pair it with something elegant, like Barbera (red) or Verdicchio (white). Or, whatever you’ve got open. We're not judging. We’re cooking.

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 it the traditional way with our carefully selected ingredients –Shop SaporEat for your next taste of Italy.

 

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