Porcini Mushroom Risotto: Italy Invites Itself to Our Table

Here’s our porcini mushroom risotto recipe. Risotto is an iconic dish from Italy. We’ve chosen a seasonal recipe as we’re in the heart of mushroom picking, particularly porcini.

Ingredients for our porcini mushroom risotto recipe:

Unsurprisingly, we’ll need porcini mushrooms. For 4 people, about 400-500 grams, properly cleaned. Then, of course, risotto rice (such as Carnaroli or Arborio): 300g. You’ll also need one onion, grated Parmesan or Pecorino cheese, 1.4 litres of homemade vegetable stock, 20cl of white wine, olive oil, a sprig of rosemary, a few flat-leaf parsley leaves, salt, and pepper.

Steps for making the risotto:

Risotto requires a lot of attention and doesn’t like being reheated, so you’ll need to dedicate yourself exclusively to its preparation. It will take around 10 minutes to prepare and 30 minutes to cook.

First, peel and finely chop the onion, then slice the mushrooms into thin pieces or chunks.

In a sauté pan, heat the oil, add the onions and cook for one or two minutes, then add the porcini mushrooms, salt, and cook for an additional five minutes. Set aside a few mushroom pieces for garnish at the end.

At this stage, add the rice and pour in 20cl of white wine, like our Absolu Blanc, which pairs beautifully with this porcini risotto. This step helps toast the rice to hold its shape better during cooking and allows the wine to evaporate, giving the dish a slight acidic note.

Next, add a ladle of hot stock to the mixture. Stir immediately. Add the sprig of rosemary. Let the stock absorb completely before adding another ladle. Repeat the process until all the stock has been used, making sure to only add the next ladle once the previous one has been fully absorbed.

Let the risotto cook over medium heat for about 20 minutes. The risotto should be creamy and tender.

Turn off the heat and add the parsley and Parmesan, stirring well. Add the reserved porcini mushrooms.

And there you go, it’s ready!

Enjoy your meal! 🙂