True Italian Porcini Mushroom Risotto

    1 hour 50 minutes

    As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavoured with porcini mushrooms, white wine, butter and Parmesan cheese.

    41 people made this

    Serves: 4 

    • 1 cup (250ml) hot water
    • 30g dried porcini mushrooms
    • 1 litre beef or vegetable stock
    • 4 tablespoons olive oil, divided
    • 3 garlic cloves
    • 1 teaspoon dried rosemary
    • salt and pepper, to taste
    • 240ml white wine, divided
    • 60g butter, divided
    • 1 shallot, diced
    • 300g Arborio rice
    • 60g grated Parmesan cheese
    • salt and pepper to taste

    Preparation:15min  ›  Cook:35min  ›  Extra time:1hour  ›  Ready in:1hour50min 

    1. Pour the hot water over the mushrooms and let soak for 1 hour. After soaking, remove mushrooms and squeeze out excess water then set the water aside for later. Roughly chop the mushrooms.
    2. Bring the stock to the boil in a saucepan then cover, reduce heat to low and keep warm.
    3. Heat 3 tablespoons of the olive oil in a pan over medium heat. Add garlic and cook for 2 minutes, then add the mushrooms and cook for 5 to 6 minutes, or until soft. Add the rosemary, salt and pepper. Remove garlic cloves and discard. Pour in 120ml of the wine and raise the heat to medium high. Let simmer until the alcohol burns off, then remove from heat and set aside.
    4. Melt 30g of the butter with the remaining tablespoon of olive oil in a saucepan over medium low heat. Add shallot and cook and stir until soft. Add rice and cook and stir for 3 minutes. Pour in remaining 120ml white wine and simmer until wine is just absorbed.
    5. Add a ladleful of the hot stock to the rice mixture then stir and cook until the stock is just absorbed. Add another ladleful of stock and repeat this process until rice is tender, 15 to 18 minutes. Halfway through cooking the rice, start to gradually add the mushroom soaking water along with the stock.
    6. Once rice is tender, remove risotto from heat and stir in the the remaining 30g of butter and the Parmesan. Season to taste, then let rest for 3 to 5 minutes before serving.

    Watch a video of it being made…

    Classic Italian Porcini Mushroom Risotto
    Classic Italian Porcini Mushroom Risotto
    Classic Italian Porcini Mushroom Risotto
    Classic Italian Porcini Mushroom Risotto

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    Reviews in English (7)


    You could even add any other mushies you like, too!  -  27 Sep 2016


    Excellent! I used vegetable broth instead of beef and ghee in place of butter. I will definitely make this recipe again. My guests asked for the recipe. One error of note: at no time does the recipe say when to combine the cooked mushroom s with the risotto.  -  15 May 2019  (Review from Allrecipes USA and Canada)


    Excellent! I used fresh mushrooms because I couldn't find dried at the store, and I added chopped chicken for a protein.  -  17 Apr 2019  (Review from Allrecipes USA and Canada)