Porcini Mushroom Risotto

Risotto is a classic Italian rice dish made with rice and hot stock with several different ingredients (such as mushrooms, seafood, and so on). It is particularly popular in northern Italy because that area is suitable for cultivation of rice. The best risotto should be creamy, rich, and with a just right consistency (enough cooked, but not mushy). Normally people cook risotto with special short-grain rice which contains a lot of starch and can absorb enough liquid. Those varieties include: arborio, vialone nano, carnaroli, and so on.

Porcini are one of my favorite ingredients especially for risotto because they have a unique woody flavor and aroma – though I love all mushrooms. It is easier to find dried porcini rather than fresh ones. If so, you can use not only the mushroom but also the soaking water as stock for your cooking. There is nothing to throw away. Cool, isn’t it?

Making risotto is not difficult, but it needs time. Anyway, you need to know the basic steps and some best practices. If you’ve never cooked risotto before, that’s fine. However, I suggest to read my tips and the additional links below as they will help you to better understand. Once you know how to cook risotto, you will be able to make it not only with porcini but also with other ingredients with minor modifications. Let’s see how!

Porcini and carnaroli rice

Servings: 2-3     Preparation: 30 mins    Cooking: 40 mins


  • 25 g dried porcini mushrooms
  • 1 l warm water
  • 3-4 Tablespoons extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 230 g carnaroli
  • 100 ml white wine
  • 40 g butter, cut in small cubes
  • fresh ground black pepper
  • 1 teaspoon salt
  • 3 tablespoons fresh grated parmesan
  • shaved parmesan for garnish (optional)


  • Dried porcini mushrooms

    Dried porcini mushrooms

    Even though you can use fresh porcini, I prefer dried ones as they have a reasonable price and are easy to store, so then I can have it all year around at home. And I think it has much more mushroom flavor and a chewy texture. However, remember that dried mushrooms need to be soaked at least 30 minutes in advance – I recommend one hour.

  • Risotto rice

    Carnaroli rice

    I know there are tons of recipes for risotto that need different types of rice as brown rice, jasmine rice, sushi rice, and so on. However, I recommend you to use rice for risotto: arborio and carnaroli are the easier varieties to find in stores. As I mentioned, these varieties have much more starch and higher ability to absorb liquids.

  • No cream
    As you see, there is no cream on the list of ingredients above. That’s because risotto rice is itself enough creamy as a result of the standard cooking method. No cream, unless you use different varieties of rice.
  • Hot stock
    Adding cold stock into a pan reduces the temperature, so it might affect the cooking time and the doneness of rice. Keep the stock hot, but not boiling.
  • Wine
    Wine should be in a drinkable condition. You can use red wine instead of white wine, even though it will affect the color of risotto as you can see in the picture below.

Porcini mushroom risotto made with red wine instead of white wine

Here are some of useful websites for understanding risotto.

Let’s practice how to make porcini mushroom risotto!


  1. Remove dirt from the dried porcini by sifter and soak the mushrooms in a large bowl with warm water for 30 minutes to 1 hour.
  2. Chop onion, cut butter into small pieces, grate parmesan, and prepare some shaved parmesan for garnish. Set aside.
  3. Drain the porcini mushrooms and collect the soaking water by filtering it through a cheese cloth into a pot. Heat the porcini water in a pot over low-medium heat as stock. Chop porcini mushrooms coarsely. Set aside as well.
  4. Heat extra-virgin olive oil in a big pan over medium heat and add chopped onion. After the chopped onion turns transparent, add the chopped porcini. Continue cooking for 5 minutes.
  5. Heat up to high level and add the rice into the pan. Toast the rice by continuously stirring them with a wooden spoon for about 2 to 3 minutes until it turns pearly white.
  6. Pour white wine. Stir frequently until the wine has been absorbed. Do not cover the pan.
  7. Turn the heat down to medium level. Add a first ladle (100-150 ml) of warm porcini water, salt, and 3-4 small pieces of butter. Then keep stirring until the liquid has been absorbed as shown here.
  8. Continue adding a ladle of the porcini water and 3-4 small pieces of butter at a time, stirring well for about 15-20 minutes. Do not add too much liquid at once, and keep in mind it should simmer and not boil.
  9. When risotto is al dente, take the pan off the heat. Then stir in grated parmesan and ground black pepper.
  10. Serve it immediately with shaved parmesan on top.

Porcini mushroom risotto

Here is my porcini mushroom risotto. If you’ve never made risotto before, this is the right recipe for you!

Buon appetito!


37 thoughts on “Porcini Mushroom Risotto

  1. Pingback: Porcini – The Italian Mushroom « jovinacooksitalian

  2. This is the kind of obsessive post involving a lot of writing, photographs and optimism that I find myself doing. Really great job! It is SO hard to describe what’s supposed to happen with risotto who’s unfamiliar with the texture or technique. Super post–and great photos! Ken

    • It doesn’t mean I forgot to reply to your comment, Ken! (it took forever though! forgive me :-D) Absolutely your words make me so happy and encourage me more than anybody. What you said is exactly what I want to try! Thank you so much!

  3. Pingback: A Estrela do Marechal e o seu risotto « Lisbon Love

  4. ㅇㅇ!!!!
    포르치니 크림 파스타 완전 좋아해요~ㅋㅋ
    식당에서 먹어 보고 따라 해 본다고 잡탕 버섯 크림 소스 파스타 만들어 먹었는데…^^;
    한글이 여기에 쳐 지니까 기분이 이상해요.흐흐흐…
    버섯불린 물로 쌀을 익히는 거죠!!
    저도 따라 해 봐야겠어요.

    • 와우~ 저도 여기서 뵈니깐 또 다른 느낌!

      리조또용 쌀이 없으시면, 일반쌀을 사용하시되, 아마 크림을 좀 첨가하시고, 치즈양도 살짝 늘려야될 듯 싶어요!

      한국인 입맛에 맞는 리조또를 만드실려면~ ^^

      들려주셔서 감사합니다.

  5. Pingback: Healthy Mushroom Farro Risotto

  6. Pingback: Roasted Mushroom Medley | stacyknows.com

  7. Hi!!! I love risotto!! We eat it a lot in Italy, especially during winter, because it helps you warming up! I can even image the smell of your risotto, your pictures are so beautiful! 🙂

  8. Your photos are always stunning!

    I love cooking risotto. It is way easier than many people think, I just make sure I am always around it. Will be making mushroom risotto this weekend. You gave me the idea to use dried porcini this time around. Thanks!!

    • 🙂 I love it! Please, let me know how your risotto turns out! I’m sure that it will be good though. Enjoy your cooking and have a great weekend! BTW, thank you for stopping by and for your kind words!

Please cheer me up! Thank you!

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