Risotto ai Funghi Porcini
A creamy Piedmontese rice dish prepared with earthy fresh and dried porcini mushrooms, finished with butter and Grana Padano.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Heavy-based saucepan
- •Frying pan
- •Ladle
- •Fine mesh sieve
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 18 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 12 g
- calories
- 485 kcal
Instructions
- 1
Soak dried porcini in 200 ml warm water for 20 minutes, strain through a fine sieve, and reserve the liquid.
- 2
Melt 20 g butter in a frying pan and sauté fresh porcini over high heat until browned and tender.
- 3
Season the sautéed mushrooms with a pinch of salt and transfer to a plate.
- 4
Melt 20 g butter in a wide saucepan and sweat the shallot over low heat until soft and sweet.
- 5
Add the Carnaroli rice and toast over medium heat for two minutes until the grains turn glassy at the edges.
- 6
Pour in the white wine and stir until the liquid has completely evaporated.
- 7
Finely chop the rehydrated porcini and add them to the rice along with the strained soaking liquor.
- 8
Add hot stock one ladle at a time, stirring steadily and letting each ladle absorb before adding another.
- 9
Fold in the sautéed fresh porcini when the rice is al dente, after roughly sixteen minutes.
- 10
Remove saucepan from the heat and allow it to rest undisturbed for one minute.
- 11
Beat in the remaining chilled butter and grated Grana Padano vigorously to create a glossy, wave-like emulsion.
- 12
Scatter with parsley and black pepper, then ladle immediately onto warm flat plates.
Chef's tips
Keep the stock simmering on a neighbouring ring so the rice never loses its cooking momentum. Using chilled butter for the final mantecatura creates a superior emulsion that yields the classic flowing texture rather than a stodgy porridge.
Ingredient substitutions
- fresh porcini mushrooms → mixed fresh cultivated mushrooms such as cremini and king oyster
- Carnaroli rice → Baldo or Arborio rice
- Grana Padano → Parmigiano Reggiano
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a saucepan with a splash of hot water or stock, stirring constantly until loosened and heated through.
Common mistakes to avoid
- •Washing the rice beforehand, which strips the surface starch needed for a naturally creamy sauce.
- •Adding cold or tepid stock, which drops the pan temperature and leads to unevenly cooked grains.
- •Boiling the fresh mushrooms in liquid rather than searing them quickly in hot butter.
Serving suggestions
Cooked Risotto ai Funghi Porcini?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Piedmont
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
