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bowl of creamy porcini risotto

🍚 Porcini Risotto

A creamy Italian rice dish made with fresh or dried porcini mushrooms, Parmesan, and herbs. Rich, earthy, and comforting – a perfect autumn recipe.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: European, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g arborio rice
  • 200 g fresh porcini mushrooms or 30 g dried porcini, soaked in warm water
  • 1 onion finely chopped
  • 2 gloves garlic minced
  • 750 ml vegetable or chicken stock kept warm
  • 100 ml dry white wine
  • 3 tbsp olive oil or butter
  • 50 g grated Parmesan cheese
  • Fresh thyme or parsley to garnish
  • Salt & black pepper to taste

Equipment

  • 1 Large saucepan
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Cutting board & knife

Method
 

  1. If using dried porcini, soak them in warm water for 20 minutes, then chop. Keep soaking liquid.
  2. Heat olive oil or butter in a large saucepan. Add onion and garlic, sauté until translucent.
  3. Add porcini mushrooms and cook until tender.
  4. Stir in arborio rice, coating with oil until edges look slightly translucent.
  5. Pour in white wine and stir until absorbed.
  6. Add a ladle of warm stock (and porcini soaking liquid if using dried mushrooms). Stir continuously until absorbed.
  7. Continue adding stock one ladle at a time, stirring often, until rice is creamy and al dente (about 18–20 minutes).
  8. Remove from heat, stir in Parmesan, and season with salt and pepper.
  9. Garnish with fresh thyme or parsley and serve warm.

Notes

💡 Tip: For extra richness, stir in a knob of butter just before serving.
⚠️ Note: Only use porcini if you are certain of proper identification when foraging wild mushrooms.