📝 About This Recipe
Transport your senses to the misty woodlands of Northern Italy with this luxurious, velvet-textured Porcini Risotto. This dish celebrates the 'King of Mushrooms' by using a dual-infusion of concentrated dried porcini liquor and buttery sautéed fresh mushrooms to create an unparalleled depth of umami. It is a masterclass in slow-cooking, where patience transforms humble grains of rice into a creamy, gold-hued masterpiece that is both rustic and sophisticated.
🥗 Ingredients
The Mushroom Infusion
- 1 ounce Dried Porcini Mushrooms (high quality, sliced)
- 2 cups Boiling Water (for rehydrating the mushrooms)
- 4 cups Vegetable Stock (low sodium, kept warm)
The Risotto Base
- 1.5 cups Arborio or Carnaroli Rice (do not rinse the rice)
- 10 ounces Fresh Cremini or Wild Mushrooms (cleaned and thinly sliced)
- 2 large Shallots (finely minced)
- 3 pieces Garlic Cloves (grated or minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 4 tablespoons Unsalted Butter (divided into cold cubes)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
Seasoning and Finish
- 3/4 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1 tablespoon Fresh Thyme Leaves (chopped)
- 2 tablespoons Fresh Italian Parsley (finely chopped)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1 teaspoon Lemon Juice (optional, for brightness)
👨🍳 Instructions
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1
Place the dried porcini in a small heatproof bowl and cover with 2 cups of boiling water. Let soak for 20 minutes until softened. Lift the mushrooms out, squeeze dry, and roughly chop them. Reserve the soaking liquid, straining it through a fine-mesh sieve lined with a paper towel to remove any grit.
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2
In a medium saucepan, combine the strained porcini soaking liquid with the vegetable stock. Bring to a bare simmer over low heat. It is crucial the liquid is hot when added to the rice.
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3
In a large, heavy-bottomed pot or wide skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the fresh sliced mushrooms and a pinch of salt. Sauté for 5-7 minutes until they are deeply browned and their moisture has evaporated.
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4
Add the chopped rehydrated porcini and fresh thyme to the pan with the fresh mushrooms. Sauté for another 2 minutes, then remove all mushrooms from the pan and set aside on a plate.
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5
Wipe the pan clean if necessary. Add the remaining olive oil and 1 tablespoon of butter over medium heat. Add the shallots and cook for 3 minutes until translucent and soft, but not browned.
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6
Stir in the garlic and the Arborio rice. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the grains are translucent but the centers are still white. You should hear a slight crackling sound.
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7
Pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir until the wine is almost completely absorbed by the rice.
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8
Add a ladleful (about 1/2 cup) of the warm stock mixture to the rice. Stir frequently. Wait until the liquid is nearly absorbed before adding the next ladleful. This constant agitation releases the rice starch, creating the signature creaminess.
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9
Continue adding stock one ladle at a time, stirring often. After about 15 minutes, stir the sautéed mushroom mixture back into the rice.
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10
Continue the process until the rice is 'al dente'—tender but with a slight bite in the center. This usually takes 20-25 minutes total from the first ladle of stock. You may not need all the stock, or you may need a splash more water.
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11
Once the rice is cooked, remove the pot from the heat. This is the 'Mantecatura' phase. Stir in the remaining 2 tablespoons of cold butter, the grated Parmigiano-Reggiano, and the fresh parsley.
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12
Cover the pot and let it rest for 2 minutes. This allows the flavors to meld and the texture to become perfectly silken. If it seems too thick, add one final tablespoon of warm stock.
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13
Season with salt, black pepper, and an optional squeeze of lemon juice to brighten the earthy flavors. Serve immediately on warmed plates.
💡 Chef's Tips
Always use warm stock; cold liquid shocks the rice and prevents the starches from releasing properly. Don't over-stir, but don't ignore it—stirring every minute or so is the 'sweet spot' for the best texture. Use a wide, shallow pan rather than a deep pot to ensure the rice cooks evenly in a consistent layer. If you can't find porcini, dried shiitake mushrooms offer a similar (though different) umami punch. Avoid rinsing the rice before cooking, as the surface starch is essential for the creamy sauce.
🍽️ Serving Suggestions
Pair with a crisp, high-acid Italian white wine like Gavi di Gavi or a light-bodied Nebbiolo. Serve alongside a simple arugula salad with a lemon-vinaigrette to cut through the richness. A drizzle of high-quality truffle oil or balsamic glaze just before serving adds a gourmet touch. Top with extra shavings of Parmigiano-Reggiano and a few fried sage leaves for texture. Accompany with warm, crusty ciabatta bread to mop up any remaining creamy sauce.