Risotto ai Funghi Porcini

Ingredients

• 300 g carnaroli rice (or arborio)
• 30 g dried porcini mushrooms
• 250 g fresh mushrooms (chestnut, cremini, or a mix of wild mushrooms)
• 1 large onion, finely diced
• 1 liter vegetable broth (or chicken broth), warm
• 150 ml dry white wine
• 80 g Parmigiano-Reggiano, freshly grated
• 50 g unsalted butter
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Rehydrate the dried porcini

1. Place the dried porcini in a bowl and cover with 300 ml of warm water.
2. Let them soak for 15–20 minutes until soft and plump.
3. Carefully lift the porcini out of the water — do not discard the soaking liquid.
4. Roughly chop the rehydrated porcini.
5. Strain the soaking liquid through a fine-mesh sieve lined with a paper towel or cloth into a separate bowl, to catch any grit. Set aside.

2. Prepare the fresh mushrooms

1. Clean the fresh mushrooms with a damp cloth or brush — do not soak them in water.
2. Slice them into even pieces, not too thin.

3. Sauté the mushrooms

1. Heat 1 tbsp olive oil and 15 g butter in a large pan over medium-high heat.
2. Add the fresh mushrooms in a single layer — do not overcrowd. Work in batches if needed.
3. Cook without stirring for 2–3 minutes until golden on one side, then flip.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Season with a pinch of salt and pepper.
6. Remove from the pan and set aside.

4. Toast the rice

1. Wipe the pan clean and return to medium heat.
2. Add the remaining olive oil and 15 g butter.
3. Add the diced onion and sauté for 4–5 minutes until softened and translucent.
4. Add the chopped rehydrated porcini and stir for 1 minute.
5. Add the rice and stir to coat every grain.
6. Toast for 2–3 minutes, stirring constantly, until the edges of the grains become slightly translucent.

5. Deglaze with wine

1. Pour in the white wine.
2. Stir continuously until the wine has fully evaporated, about 2 minutes.

6. Cook the risotto

1. Add the bay leaf.
2. Pour in the strained porcini soaking liquid and stir until absorbed.
3. Begin adding warm broth one ladleful at a time, stirring frequently.
4. Wait until each addition is mostly absorbed before adding the next.
5. Continue for 16–18 minutes total from the first addition of liquid.
6. About halfway through, add half of the sautéed fresh mushrooms.

7. Mantecatura (finishing off the heat)

1. Remove the pan from the heat and discard the bay leaf.
2. Add the remaining butter (20 g) and the grated Parmigiano-Reggiano.
3. Stir vigorously to create a creamy, velvety texture.
4. Fold in the remaining sautéed mushrooms.
5. If too thick, add a splash of warm broth — the risotto should flow when you tilt the pan.

8. Serve

1. Plate immediately.
2. Garnish with fresh parsley and a little extra Parmigiano.

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Tips

• Dried porcini are the secret — they add an intense, earthy depth that fresh mushrooms alone cannot achieve. The soaking liquid is liquid gold — never throw it away.
• Don’t wash mushrooms — they act like sponges. Wipe them with a damp cloth or use a soft brush.
• Sear mushrooms, don’t steam them — high heat, no crowding, and patience give you golden, flavourful mushrooms instead of soggy ones.
• Strain the soaking liquid — dried porcini often have grit or sand. A fine sieve with a paper towel ensures a clean, grit-free risotto.
• Save some mushrooms for garnish — adding all of them during cooking loses the visual and textural contrast.

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Variations

Variation	Change	Notes
All wild mushrooms	Use 200 g fresh porcini, chanterelles, or a wild mix	Foraged if possible — the flavour is extraordinary
With truffle	Finish with a drizzle of truffle oil or shaved fresh truffle	Luxurious, perfect for a special occasion
Without dried porcini	Increase fresh mushrooms to 400 g and add 1 tsp mushroom stock powder	Still good when you don’t have dried porcini on hand
With thyme	Add 1 tsp fresh thyme leaves with the garlic	Pairs beautifully with the earthy mushrooms
Vegan	Use vegetable broth, olive oil instead of butter, and nutritional yeast instead of Parmigiano	Earthy and satisfying without dairy

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Result

Deeply earthy and impossibly creamy, with the concentrated flavour of dried porcini running through every grain. The golden seared mushrooms on top add texture and a beautiful contrast — a risotto that tastes like an autumn walk through an Italian forest.