Porcini Mushroom Risotto – Italian Risotto Recipe
Risotto is a rather emblematic dish from the very north of italy.
It’s cooked and appreciated in all of the country too.
The rest of the world followed the risotto mania and everybody is now crazy about it. I can’t blame them!
The thing is that risotto is just so good! don’t you think?
I love it! It’s definitely one of my favourite dishes.What’s yours? Let me know with a comment.
Today I have combined risotto with another of my fav things ever: mushrooms.
Not just any mushrooms though, but porcini, to make the best ever porcini mushroom risotto.
Their great earthy smell and taste is the best thing ever, and in my opinion their rich flavor is just perfect for a super tasty creamy risotto.
So rich and quite nutty in taste, you can find porcini fresh or dried.
I have used dried porcini mushrooms. I find them to give a better consistency to the risotto.
While I always recommend to use fresh things, this time I have crossed the pond and choose the dehydrated version instead. If you are using fresh porcini mushrooms, it’s fine. Just skip the soaking process.
If you are using dried porcini like I did, you will have to soak them before using.
Though on the packet you might find suggestions to do this with hot water, I recommend you to use stock instead.
Nothing wrong into using plain water, but with broth or stock it’s simply tastier. Later you will agree with me I am sure.
Traditional recipe wants the usage of bone marrow broth to wet an cook the rice. We are going to use simple vegetable stock instead…just keeping it easier for you.
What rice to use for risotto?
One recommendation goes to the quality of rice.
It’s important that you use the right one.
With easy cook long grain rice you won’t have the same result as you would with Arborio or Vialone Nano rice for example.
Easy cook rice will keep a chewy consistency, even after you cooked it, therefore it will be like eating chewing gum.
Avoid it (unless you like to chew endlessly)
I suggest you arborio rice. It’s especially good for risotto and you don’t need to go to Italy to buy it. You can basically find it everywhere you are.
Best wine for risotto – which one to use?
The best wine to cook risotto, is a white dry type of wine. In general this rule applies for any kind of risotto (unless differently required by the recipe)
Dry white wines you can use for example are: a good Chardonnay or a nice Pinot Grigio. Avoid fizz and bubbly stuff.
Last but not least, to give everything an extra kick of flavour, I have used truffle oil. Smell it once and you will be addicted forever! 100% success guaranteed.
If you don’t have it, buy it. If you dont want to buy it, use extra virgin olive oil then.
Are you looking for more amazing Italian risotto’s recipes? Don’t miss this amazing courgette and shrimp risotto!
If you make this recipe, I would love to see your photos!
Tag me @foodtoheartblog on Instagram when you are sharing your fantastic plates!
Are you following me on Pinterest and Instagram already? If not, don’t be shy and let’s be friends!
This being said, let see toghether what you are going to need to cook the best porcini mushroom risotto ever!
Ingredients ( for 2 serves of porcini mushroom risotto)
100gr arborio rice
40gr dried porcini mushrooms
500ml vegetable stock
125ml dry white wine
40gr parmesan grated cheese
1/2 white onion
Porcini mushroom risotto – Get it done
Because you will have to wait for the porcini mushrooms to be completly soft, you will have to soak them first of all.
So before you start anything, prepare 600 ml of vegetable stock.
Put the mushrooms in a bowl. If you think they are too big, just break them in smaller pieces with your hands.
Wet the mushrooms with 180 ml of hot vegetable stock (that’s more or less the equivalent of a tea cup)
Soak for 20 minutes.
When the porcini are soft, drain them but remember to keep the stock in which they were soaking.
You will need it for the rice.
Pour truffle oil in a pan, not too much or it will take over the taste of the porcini.
Add 1/2 white chopped onion, and let it color a little bit.
Add the mushrooms in the onions, stir it in a bit and then add arborio rice.
The rice might look too little at first, and you will be tempted to add more. Don’t do it.
Trust me the amount of rice given is enough for two generous portions of risotto.. and in my case was even too much that I made some cheesy risotto balls with leftovers!
Stir continuosly, don’t let the rice stick to the pan.
Pour in 125ml of white wine.
Put the heat on medium high and let the wine evaporate.
Again keep on stirring or you will burn everything.
Risotto needs care and attention, so don’t leave it alone.
Time to add the stock.
Use the one you have drained from the mushrooms first.
Do not add the liquid all in one go.
Pour a little stock at the time. This will give you a creamy finish (without using cream) that will amaze you.
For any references please watch my porcini mushroom risotto video recipe at the end of this post (yes I have a Youtube channel to which I would like you to subscribe)
When you get to finish the first stock, keep on cooking the rice with the other stock you kept aside.
Again, pour in a little liquid, let the rice absorb it, then pour a bit more. Repeat until the rice is fully cooked.
Fix with salt to taste. Don’t overdo with it, the stock has already got salt in it anyways.
Grate the parmesan cheese and add it to the rice. Blend it in with the spoon, and you will see the magic happen.
Add a touch of fresh chopped parsley and done.
Creamy-licious porcini mushroom risotto ready to be served.
Do you need a visual cooking support? You have it!
Find this porcini mushroom risotto video recipe in the video below, and subscribe on my YouTube channel here. It’s free anyway.
Drop a comment in the box below if you have any questions, I will gladly help you.