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Creamy porcini mushroom risotto in a bowl.
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Porcini Mushroom Risotto (Using fresh, frozen or dried porcini)

Try this extra creamy Porcini mushroom risotto and you'll fall in love with the first spoon. Make it easily with fresh, frozen or dried porcini mushrooms.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Risotto
Cuisine: Italian
Servings: 4
Calories: 588kcal
Author: Svi

Ingredients

  • 1 ⅔ cup Carnaroli or other risotto rice (340 grams)
  • 14 oz frozen porcini , 400 grams, see notes if using fresh or dried porcini
  • 1 small onion
  • 1-2 garlic cloves
  • ½ cup dry white wine
  • ¾ stick butter (¼ stick for sauteing the onion and saving the rest to add at the end of cooking), total 85 grams
  • 5-6 cups meat broth
  • ½ cup Parmesan cheese grated
  • Handful fresh parsley chopped
  • Extra virgin olive oil
  • Salt pepper to taste

Instructions

Prepare Porcini Mushrooms

  • Fresh porcini: scrub the stem with a small knife removing any dirt. Rub the mushroom head with mushroom brush then wipe with lightly damp paper towel to remove any dirt. Slice or cut into cubes.
  • Dried porcini: In a small bowl put dried porcini mushrooms and pour some cold water. Stir and drain the mushrooms immediately. This way we washed away any imperfections. Now steep porcini for 30-60 minutes in just enough water to cover them. Drain reserving the liquid which you’ll add to the broth.
  • Frozen porcini: take them out from the freeze just as you start making risotto. Never thaw frozen mushrooms!

Toast Rice

  • In a dry clean pot/pan add rice. Turn the heat on medium/medium low and toast the rice until it starts to release aroma. Pay attention, the rice should be hot to touch but NOT burned. The color should change very slightly. Set the rice aside.

Start Preparing Risotto

  • In a large skillet pan or like mine cast iron sauteuse oven add a splash of extra virgin olive oil, ⅓ of all butter and garlic crushed with a flat knife.
    TIP: for more intense garlic taste chop the garlic instead of using whole). Set on medium heat.
  • Wait until garlic starts to become fragrant (1-2 minutes). Add finely chopped onion. Cook for 2 minutes until onion starts to become translucent. Add porcini mushrooms.
    PAY ATTENTION: If using frozen porcini, make sure to add them frozen. Frozen mushrooms should never be thawed before cooking otherwise they’ll loose all their texture.
  • Simmer mushrooms for a few minutes. Frozen mushrooms until they’re completely separated. Help speed up the process breaking them up with a wooden spoon.
  • Add chopped parsley and white wine. Simmer for 2 more minutes.
  • Add rice. Mix everything until combined then start adding hot broth. One ladle at a time.
  • Let simmer on low heat and add more broth as needed.
    Depending in the rice, risotto is usually ready in about 17-20 minutes. Like perfectly cooked pasta it should remain slightly “al dente”. A little bit toothy but not raw or grainy.

Finish Risotto with Butter & Parmesan

  • Once risotto is ready turn the heat off.
  • Add COLD butter and half of grated Parmesan cheese, reserving the rest for serving.

Notes

How much Fresh porcini vs Frozen porcini vs Dried porcini?
For 4 servings you'll need:
    • 14 oz (400 g) frozen porcini mushrooms or
    • 14-16 oz (400-450) fresh porcini if they need to be cleaned or same as frozen porcini if weighted after cleaning

Nutrition

Calories: 588kcal | Carbohydrates: 83g | Protein: 11g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1535mg | Potassium: 328mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1264IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 4mg