Porcini Mushroom Risotto

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A creamy Northern Italian classic, this Porcini Mushroom Risotto pairs the deep, woodsy flavor of porcini with a rich, wine-kissed rice base finished with butter and Parmigiano-Reggiano. Slow stirring and warm ladlefuls of stock build the signature velvety texture that defines a true risotto.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 17 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 3 gSugar
• 16 gProtein
• 720 mgSodium
• 520 mgPotassium
• 210 mgCalcium
• 3.5 mgIron
• 4 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the risotto

• 1.5 cups (300 g) Arborio or Carnaroli rice
• 3 tbsp unsalted butter, divided
• 2 tbsp extra-virgin olive oil
• 1 medium shallot, finely chopped
• 2 garlic cloves, minced
• 0.5 cup (120 ml) dry white wine
• 4 cups (960 ml) low-sodium beef or vegetable stock, kept warm
• 0.75 cup (60 g) freshly grated Parmigiano-Reggiano, plus more for serving
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste

For the mushrooms

• 1 oz (30 g) dried porcini mushrooms
• 1.5 cups (300 ml) warm water, for soaking
• 8 oz (225 g) fresh cremini or button mushrooms, sliced
• 1 tbsp olive oil

Directions

1. Place the dried porcini in a bowl, cover with the warm water, and let soak for 10 minutes until softened. Lift the mushrooms out (reserving the soaking liquid) and chop coarsely; strain the soaking liquid through a fine sieve or coffee filter to remove grit and set aside.
2. Meanwhile, heat 1 tbsp olive oil in a wide skillet over medium-high heat. Add the sliced fresh mushrooms and a pinch of salt; cook without stirring for 3-4 minutes until golden, then stir and cook 2 minutes more. Transfer to a plate and set aside.
3. In a heavy 3-quart pot or Dutch oven, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the shallot and cook 3 minutes until translucent, then add the garlic and cook 30 seconds until fragrant.
4. Add the rice and stir for 2 minutes until the grains turn translucent at the edges and click against the spoon. Pour in the white wine and stir until it has almost completely evaporated.
5. Add the strained porcini soaking liquid and let it absorb, then begin adding the warm stock one ladleful (about 0.5 cup) at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue for 18-22 minutes, until the rice is al dente and the consistency is creamy and flows slowly when you shake the pan.
6. Stir in the chopped rehydrated porcini and the sautéed fresh mushrooms during the last 5 minutes of cooking so they warm through and meld with the rice. Taste and adjust salt and pepper.
7. Remove the risotto from the heat and let rest 1 minute. Add the remaining 2 tbsp butter and the grated Parmigiano-Reggiano and stir vigorously for about 30 seconds to mantecare—this creates the silky, glossy finish. Stir in the parsley.
8. Spoon onto warm plates, top with extra Parmigiano and a grind of black pepper, and serve immediately.

Cook’s Notes

• Always keep your stock at a gentle simmer in a separate pot; adding cold stock will slow cooking and dull the creaminess.
• Stir often but not constantly—you want the rice to release starch without breaking the grains. A wooden spoon and a relaxed pace are key.
• True mantecatura (the final butter-and-cheese beat) is the soul of risotto: do it off the heat so the dairy stays emulsified and silky.
• If porcini are out of season or too pricey, use a mix of dried porcini (for depth) and fresh cremini (for body and texture).
• Risotto is best eaten the moment it is ready; if it firms up on the plate, loosen with a splash of hot stock and stir to restore the creamy flow.

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