Porcini risotto recipe, this classic Italian porcini risotto is made with fresh porcini, white wine and parmesan cheese, it can be made with dried porcini too, flavorful and delicious!
I was lucky to find fresh porcini at my farmer’s market, lots of recipes came to my mind but nothing beats fresh porcini risotto, it’s so easy and quick to make.
How to make risotto:
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1 3/4 cups (330 g.) Carnaroli rice
1/2 cup white wine
4 cups (1 liter) vegetable or chicken broth, hot
A pinch of saffron or turmeric
1 shallot, chopped
1 cup (50 g.) grated parmesan
4 tbsp. (60 g.) butter, separated 2 tbsp. + 2 tbsp.
2 heaping cups (350 g.) chopped fresh porcini
2 tbsp. olive oil
1 garlic clove, halved
Salt and pepper to taste
1 tsp chopped parsley
Remove the root end of porcini, clean the porcini as best as you can with the tip of a knife, rinse them briefly under running water, slice them into 0.5-inch-thick slices trying to keep the slices whole
Into a frying pan, heat 2 tbsp. olive oil on medium/high heat, add the garlic clove and porcini, season with salt and pepper, cook for about 10 minutes tossing from time to time, set aside
Add the saffron or turmeric to the hot broth
Into a high sided pan or crock pot, melt 2 tbsp. butter on medium heat, add the rice and shallot, cook until translucent stirring as needed
Add the white wine, cook until absorbed
Add one ladle of broth, cook until almost all absorbed stirring as needed, keep adding ladles of broth until the rice is tender, you may not need to add all the broth, the rice will cook between 18 to 20 minutes
Out of the heat, add 2 tbsp. butter and the grated parmesan, toss to incorporate, if needed add a few tbsp. of remaining broth
Remove the garlic clove and add the porcini, toss to incorporate
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