Risotto with Porcini

Posted on by Michiel and Jeen

Risotto is amongst our favourite dishes, especially risotto with mushrooms. Preparing risotto is not difficult, as long as you pay attention to the cooking process and use the right ingredients.
It’s nearly the end of the porcini-season. We enjoyed them several times this year, but not yet in a risotto. Time to start cooking!

Wine Pairing

We enjoyed a nicely oaked, buttery South African chardonnay with our risotto with porcini. A full-bodied white wine with aromas of tropical fruit and toast. A wine that paired very well with the earthiness of the risotto and its rich flavours.

What You Need
  • 90 grams of Carnaroli or Arborio rice
  • 1 Shallot
  • Olive Oil
  • 150 grams of fresh Porcini
  • Chicken or Vegetable Stock
  • Parmesan Cheese
  • Butter
  • Black Pepper
What You Do
  1. Peel and chop the shallot
  2. Clean the porcini
  3. Slice the porcini; cube smaller parts
  4. Warm the stock
  5. Add olive oil to a pan and glaze the shallot
  6. Add the smaller parts of the porcini
  7. Add the rice to the pan and coat for 2 minutes
  8. Keep the pan on medium heat; be patient
  9. Start adding stock, spoon by spoon and stir frequently
  10. Heat a heavy iron skillet and fry the sliced porcini in butter and oil
  11. In total it may take 15 – 18 minutes before the rice is al dente
  12. 5 Minutes before the risotto is al dente, coarsely cut some of the fried porcini, making sure you have a few nice slices for decoration
  13. Add the coarsely cut and fried porcini to the risotto
  14. When the risotto is ready, transfer the pan to the kitchen countertop and leave to rest for 2 minutes.
  15. Add grated Parmesan cheese and combine
  16. Add butter and combine
  17. Add some black pepper, taste, add more Parmesan cheese and/or butter if so required.
  18. Decorate with slices of porcini
  19. Serve immediately.
PS

We have four other risotto recipes, with squid, with beetroot, with mushrooms and with peas.

Risotto with Porcini is a delicious combination of creamy, rich rice and nutty, umami flavours. Risotto is not difficult to make if you use the right ingredienst and follow the instruction.
Risotto with Porcini ©cadwu

24 thoughts on “Risotto with Porcini”

  1. I love risotto, especially with mushrooms. My problem is that I don’t have a lot of patience. So I often order it in a restaurant as I seldom make it at home. This recipe looks very good.

    Liked by 1 person

    Reply

  7. I love fresh porcini, but hard to find in Amsterdam (I don’t like them when the spores have gone yellow). I also love making risotto. Two suggestions if I may: use the soaking water of dried porcini mushrooms as an addition to the stock for more porcini flavor, and let the risotto rest after the mantecatura with parmigiano and butter (as it is done in Italy).

    Liked by 1 person

    Reply

      1. Thanks, I’ll check it out. You are right that dried porcini have a completely different flavor than fresh. To preserve the fresh flavor, use only a bit of dried porcini soaking water so it does add umami without overpowering the fresh mushrooms. You can also get good quality dried porcini in NL, and they are not more expensive than the supermarket if you buy them in bulk at Hanos. You should try risotto with dried porcini and salsiccia.

        Liked by 1 person

      3. Dried morels have a wonderful smoky aroma. Unfortunately (but perhaps I’ve been unlucky) with both fresh and dried morels I’ve had issues with ‘bonus protein’ so I am a bit hesitant to buy them again.

        Liked by 1 person

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