🛒 Ingredients
- 320g Arborio or Carnaroli rice
- 300g fresh mushrooms
- 20g dried porcini mushrooms
- 1 onion
- 100ml dry white wine
- 800ml hot vegetable broth
- 60g butter
- 80g parmesan
- Salt, pepper, oil, parsley
👨🍳 Step-by-step instructions
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Soak the porcini in warm water for 20 min. Strain and reserve the water.
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Sauté the onion in oil and butter. Add the mushrooms.
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Add the rice and toast for 2 minutes.
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Add the white wine and let it evaporate. Add the strained porcini water.
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Gradually add hot broth, stirring constantly.
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Off the heat, mantecato: cold butter and parmesan. Cover for 2 min.
💡 Chef's tip
The mantecato is the secret to creamy risotto: off the heat, cold butter and Parmesan in two stages, stirring vigorously.
📝 Our take
Mushroom risotto with porcini requires time and rhythm: no rushing. The mantecato off the heat — cold butter and Parmesan stirred vigorously — is the moment that separates good risotto from great risotto. Dried porcini soaked for 20 minutes add more umami depth than any fresh mushroom can alone.
🍷 Wine & food pairing
Barbera d'Asti or a Dolcetto di Dogliani. Piedmontese Italian reds with medium acidity and little oak, which don't compete with the earthy mushroom flavor.
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