Italian
Risotto ai Funghi Porcini
A luxurious, creamy rice dish from Northern Italy, highlighting the deep, earthy flavor of porcini mushrooms and finished with Parmigiano Reggiano.
Watch it madeFatto in Casa da Benedetta · 5:05
Ingredients
- Arborio Rice320g
- Dried Porcini Mushrooms30g
- Vegetable Stock1.5 Liters
- Shallot1
- Butter60g
- Parmigiano Reggiano50g
- Dry White Wine1/2 cup
- Fresh Parsley1 tbsp
Method
- Soak dried porcini mushrooms in warm water for 20 minutes. Drain, reserving the liquid, and chop the mushrooms.
- In a saucepan, keep the vegetable stock warm.
- In a large heavy-bottomed pan, sauté minced shallots in butter until translucent.
- Add the Arborio rice and toast it for 2 minutes, stirring constantly.
- Deglaze with white wine and stir until evaporated.
- Add the chopped mushrooms. Begin adding warm stock one ladle at a time, stirring constantly and waiting for liquid to absorb before adding more.
- Continue this process for about 18 minutes until rice is creamy but al dente.
- Remove from heat. Stir in the remaining butter and Parmesan cheese (mantecatura). Season with salt and parsley.
Common questions
Can I substitute fresh mushrooms for dried porcini in risotto ai funghi porcini?
Yes. Use cremini, shiitake, or mixed mushrooms, but the flavor will be less intense. If possible, add a little mushroom bouillon or a splash of the porcini soaking liquid for deeper, earthier taste.
How long does risotto ai funghi porcini take to cook from start to finish?
Plan on about 35 to 45 minutes total. Soaking the porcini takes 20 minutes, while the risotto itself usually needs about 18 to 20 minutes of gradual stock addition and stirring.
What are the most common mistakes when making mushroom risotto?
The biggest mistakes are using cold stock, adding too much liquid at once, and overcooking the rice. Also avoid not stirring enough, which can cause uneven cooking, or too much stirring, which can make it gluey.
Can I store leftover porcini risotto, and how should I reheat it?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of stock or water over low heat, stirring often. Risotto thickens as it sits, so loosen it as needed.
What should I serve with risotto ai funghi porcini?
Serve it hot as a first course or a main with a simple green salad, roasted vegetables, or grilled chicken. Finish with extra Parmigiano and parsley. A dry white wine pairs well alongside.