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Porcini Risotto

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:

  • First, choose the right rice, risotto is made with large coarse grains, two brands come right on top: Carnaroli and Vialone, my favorite is Carnaroli and it's the one I used for this recipe
  • What makes a risotto creamy: the butter and parmesan cheese are what makes risotto creamy, heavy cream is rarely used in risotto
  • Have ready 1 liter (4 cups) of hot vegetable or chicken broth, broth will be added slowly, ladle by ladle until the risotto is cooked and tender, I used a little over 3/4 liter (3 cups), watch your risotto all along while cooking, it takes 15 to 20 minutes to be ready
  • Once the risotto is cooked through, remove from the heat, add 50 g. parmesan cheese, stir to incorporate, add the porcini, toss to distribute, add a few tbsp. of remaining broth if needed to make the risotto creamier
  • I used 350 g. (12 oz) or two heaping cups chopped fresh porcini, if you can’t find fresh porcini, you can substitute with 30 g. rehydrated dried porcini, in this case add the rehydrated porcini into the rice together with the second ladle of broth
  • I pan fried the chopped fresh porcini with 2 tbsp. olive oil and a garlic clove for about 10 minutes then set them aside
  • Serve immediately

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 4 servings
  • Easy
  • 1 h 00

Recipe :



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

Porcini preparation:

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

Cook the risotto:

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

Serve immediately



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