If you’re eager to impress at your next dinner, risotto ai porcini is a fantastic choice. This creamy, dreamy dish highlights the rich flavor of porcini mushrooms, making it a comforting addition to any meal.
This risotto recipe addresses challenges such as achieving creamy texture, balancing flavors, and providing clear guidance for cooking techniques.
I remember one hectic weeknight trying to whip this up only to realize I had forgotten to thaw my broth! Thankfully, with a few tricks I’ve learned, you don’t have to worry about mishaps. You just have to stay patient and give the rice time to soak up the flavors.
What sets this recipe apart is its simple steps while still achieving a restaurant-quality taste within about 45 minutes. With well-tested methods, you’ll end up with risotto that’s creamy and full of umami goodness that’ll have everyone asking for seconds.
If you want another dish that shines with flavor, check out my broccolini frittata.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of white wine, which may contain gluten in some brands.
- The recipe contains Parmesan cheese and butter, so it is unsuitable for vegan diets.
- This recipe suits dairy-free diets only when using a non-dairy butter alternative and omitting Parmesan cheese.
- This recipe does not meet keto or low-carb diets due to the high carbohydrate content in Arborio rice.
- The recipe is nut-free as it includes no nuts or nut-derived ingredients.
Why You Will Love This Recipe
- Rich and Earthy Flavor The dried porcini mushrooms are the stars here, bringing a deep, umami richness to each spoonful. Their distinct taste elevates the risotto, making it a comforting yet refined dish.
- Creamy Texture Using Arborio rice ensures a wonderfully creamy consistency, thanks to its high starch content. This is key to achieving that luxurious mouthfeel traditional in risotto that invites you back for more.
- Make-Ahead Convenience Risotto ai porcini can be started ahead of time, and you can prepare the mushroom broth in advance. This cuts down on last-minute cooking stress while still delivering a fresh meal when you’re ready to serve.
- Perfect for Cozy Evenings This risotto creates a warm and inviting atmosphere, ideal for intimate dinners. It’s an excellent choice for special occasions when you want to impress yet keep things comfortable and casual.
How to Make Risotto Ai Porcini
- Prep Time: 1 hour
- Cool Time: N/A
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stove-top Cooking
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and earthy Porcini Mushroom Risotto, perfect for a romantic Valentine’s Day dinner.
Ingredients
- 2 ounces (57 g) dried porcini mushrooms, rinsed and soaked
- 2 cups (480 ml) water, for soaking mushrooms
- 3 cups (720 ml) beef broth (can substitute vegetable broth for vegetarian version)
- 2 large shallots, finely chopped
- 2 cups (400 g) Arborio rice
- 1/2 cup (120 ml) dry white wine
- 3 tablespoons (42 g) unsalted butter, cold
- 1 cup (100 g) grated Parmigiano-Reggiano cheese, plus extra to taste
- Salt and pepper, to taste
- Olive oil (amount as needed for sautéing)
Instructions
- Step 1: Rinse dried porcini mushrooms thoroughly under cold water to remove any grit. Place mushrooms in a bowl and cover with 2 cups (480 ml) of warm water to rehydrate. Gently press mushrooms so they are submerged. Let soak for 1 hour or until soft.
- Step 2: Remove mushrooms from soaking liquid. Squeeze them gently to remove excess water and transfer to a chopping board. Roughly chop the mushrooms into smaller pieces and set aside. Place a fine mesh strainer lined with paper towels over a saucepan. Pour the soaking liquid through, allowing it to drain through the strainer. Discard the paper towels and keep the strained liquid.
- Step 3: Add 3 cups (720 ml) beef broth to the reserved mushroom soaking liquid in the saucepan. Bring to a boil over medium heat. Then reduce heat to low and keep simmering until ready to use. Keep broth warm throughout cooking.
- Step 4: Heat olive oil in a large skillet over medium heat. Add finely chopped shallots and sauté for about 2 minutes or until translucent and fragrant.
- Step 5: Add Arborio rice to the skillet with shallots, stirring constantly for approximately 1 minute, until the rice is well coated with oil and turns slightly opaque.
- Step 6: Pour in 1/2 cup (120 ml) dry white wine. Stir continually until the wine has almost completely evaporated, and the mixture sounds less sloshy and more cohesive.
- Step 7: Begin adding warm broth one ladle at a time to the rice mixture, stirring constantly. Wait until the rice has absorbed almost all the liquid before adding the next ladle. Repeat this process for approximately 20–25 minutes until rice is cooked al dente. You might not use all the broth. Visual cue for al dente is tender rice with a slight bite in the center.
- Step 8: Once rice is al dente, add a little more liquid if needed to keep risotto moist. Remove skillet from heat. Add 3 tablespoons (42 g) cold unsalted butter and 1 cup (100 g) grated Parmigiano-Reggiano cheese. Mix vigorously but gently to combine, being careful not to break the grains or mushrooms. The risotto should have a creamy and slightly runny texture.
- Step 9: Season with salt and pepper to taste. Serve immediately to maintain creamy texture, garnished with fresh parsley if desired.
Notes
- Room Temperature: Store risotto in an airtight container for up to 2 days, keeping it out of direct heat or sunlight.
- Refrigeration: Refrigerate in an airtight container for up to 4 days. Reheat gently on low heat, adding broth if needed to loosen texture.
- Freezing: Freeze in a freezer-safe container or wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator.
- Use warm water when soaking dried porcini mushrooms if they remain tough after 1 hour with cold water; soaking for 20 minutes in warm water is effective.
- Add broth gradually one ladle at a time, stirring regularly to achieve a smooth and creamy risotto. Stop adding broth when rice is al dente, approximately 20–25 minutes.
- If risotto becomes too thick, add an extra ladle of warm broth before removing from stove and mixing in cheese and butter.
- When mixing butter and Parmesan into risotto, stir carefully yet thoroughly to avoid breaking rice grains.
- For deeper flavor, use beef broth rather than water for soaking mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Arborio rice: Choose good quality Arborio rice for that creamy texture. Its high starch content is key for achieving the right consistency that makes risotto what it is.
- Dried porcini mushrooms: Look for plump, dark mushrooms, which pack intense flavor. Rehydrate them before use; this enhances the umami in your risotto tremendously!
- Shallots: Select fresh shallots with firm skin; they’re milder than onions and contribute a subtle sweetness. Finely chop them for an even flavor distribution.
- White wine: Opt for a dry white wine; it adds acidity and depth. A good Sauvignon Blanc works well. Avoid overly sweet varieties, as they can throw off the flavor balance.
- Vegetable broth: Use a low-sodium vegetable broth to control the salt levels in your dish without sacrificing flavor. Homemade broth is ideal, but store-bought works too!
- Parmesan cheese: Choose a good quality grated Parmesan for the best flavor. It adds richness and helps create that creamy finish we love in risotto.
- Butter: I love using unsalted butter here; it allows for better control over the saltiness. It adds a rich creaminess that elevates the dish immensely.
- Fresh parsley: Fresh parsley adds a nice pop of color and a bit of freshness. Make sure it’s vibrant and crisp; it’s a simple finishing touch that brightens everything up.
Recipe Tips
- If the dried porcini mushrooms seem tough after soaking, use warm water instead of cold for 20 minutes to soften them effectively.
- For a smoother risotto, add the hot broth one ladle at a time, stirring regularly, stopping when the rice is al dente after about 20-25 minutes.
- If the risotto is too thick, add another ladle of warmed broth to loosen it before removing from heat and incorporating the cheese and butter.
- When the rice appears sticky, gently stir in the cheese and butter after it’s removed from the stove, mixing carefully without breaking the grains.
- If you want a deeper flavor, try using beef broth rather than water for soaking the mushrooms to enrich the broth used in the risotto.
Serving Suggestions
Serve with a simple garden salad or lemony arugula salad for a fresh side. Pair with grilled asparagus or sautéed green beans for added color and taste.
Use to make stuffed peppers or mushroom risotto fritters. Add to a creamy soup or integrate into a savory pastry.
Top with fresh herbs or a drizzle of truffle oil for a finishing touch. Add a sprinkle of additional Parmigiano-Reggiano for extra richness.
Recipe variations
- You can use fresh cremini or shiitake mushrooms instead of dried porcini for a different texture. Use about 8 ounces, sliced, to keep the risotto balanced.
- Add 1 teaspoon of fresh thyme or rosemary to the shallots while sautéing for herbal notes. Use 1/4 teaspoon of red pepper flakes for a subtle spicy kick.
- Either beef broth or vegetable broth can be used to create the risotto base. If using vegetable broth, increase Parmesan to 1 1/4 cups for added flavor depth.
- If cooking for a larger group, double the ingredients and use 4 cups of Arborio rice with 6 cups broth. Stir steadily to maintain the creamy consistency during cooking.
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How to Store?
To keep your risotto ai porcini fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep away from direct heat or sunlight.
Refrigeration: Use an airtight container and refrigerate for up to 4 days. Reheat gently on low heat, adding broth if needed.
Freezing: Place risotto in a freezer-safe container or wrap with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw overnight in refrigerator.
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If you enjoyed this Risotto ai Porcini or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
