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Authentic Risotto ai funghi porcini Recipe Italy, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Risotto ai funghi porcini is an Italian risotto flavored with porcini mushrooms. The preparation starts with handling the porcini mushrooms, which are typically cleaned and sliced before being sautéed and added to the risotto during the later cooking process. Arborio or Carnaroli rice is the top choice for this dish. The risotto is often finished with butter and grated Parmesan cheese, mixed into the risotto for a creamy texture. Risotto ai funghi porcini is a classic Italian comfort food dish enjoyed for its creamy texture, rich flavor, and hearty appeal. It is commonly served as a main course in Italian cuisine, particularly during the fall season when porcini mushrooms are in season.
Serve With
Cooking tips
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how to clean mushrooms
Cut the base off with a knife. First, scrape the stalks to get off the dirt, then gently rub them with a damp cloth. If some mushrooms still have dirt on them, rinse them under running water briefly, but dry them immediately to prevent them from soaking in water. -
white wine
After it’s toasted in oil and onion, the rice is deglazed with white wine to help break the hard coating of the rice so it can absorb the stock and release starch, making the risotto creamy in the end.
Risotto ai Funghi Porcini
PREP 15min
COOK 30min
RESTING 5min
READY IN 50min
The following recipe shows the classic porcini risotto preparation. It includes all the traditional ingredients, namely, Carnaroli rice, onion, butter, white wine, broth, and porcini mushrooms, of course. To make the risotto extra creamy, butter, Parmigiano Reggiano, and parsley are stirred into the still-hot dish. For garnish, a porcini mushroom cap is placed on top of each portion.
Ingredients
240g (8.5 oz) Carnaroli rice
10g (1/3 oz) onion
100 ml (1/3 cup + 1 tbsp + 1 tsp) dry white wine
160g (5.7 oz) fresh porcini mushrooms
4 whole porcini mushroom caps
1.5 L (6 cups) meat broth
1 garlic clove
30g (1 oz) butter
50g (1.75 oz) Parmigiano Reggiano DOP, grated
a bunch of parsley
seed oil
Preparation
Step 1/8
Begin by sautéing the chopped onion in oil until it turns golden brown.
Step 2/8
Add the rice and toast it gently.
Step 3/8
Deglaze with the wine and allow it to evaporate.
Step 4/8
Then, gradually add the broth, stirring continuously.
Step 5/8
Halfway through the cooking process, incorporate the sliced mushrooms, which have been previously cleaned.
Step 6/8
While the rice is cooking, in a separate pan, cook the mushroom caps with a bit of water, oil, and a clove of garlic for approximately 20 minutes. Season with salt and pepper.
Step 7/8
Once the risotto is cooked, take if off heat, then stir in butter, Parmigiano Reggiano, and chopped herbs to create a creamy texture. Let rest, covered, for 5 minutes.
Step 8/8
Serve the risotto hot, garnished with a porcini mushroom cap on each portion.
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