mediummainvegetarianCC0 1.0 Universal
Risotto ai Funghi Porcini – Classic Italian Porcini Mushroom Risotto
The crowning glory of northern Italian cooking: velvety Arborio rice infused with earthy porcini mushrooms, finished with cold butter and Parmigiano Reggiano.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Risotto rice (Arborio or Carnaroli)320 g
- Porcini mushrooms (fresh or rehydrated)250 g
- Hot vegetable broth900 ml
- Shallot or small yellow onion1 piece
- Cold unsalted butter40 g
- Extra virgin olive oil20 ml
- Finely grated Parmigiano Reggiano50 g
- Fresh parsley10 g
- Sea salt
- Freshly ground black pepper
Preparation Steps
1
In a separate pan, sauté sliced porcini mushrooms in half the olive oil for 5-6 minutes until golden, then set aside.
6 min timer
2
In your main saucepan, sweat minced shallot in remaining olive oil for 3 minutes without browning. Add rice and toast dry for 2 minutes until translucent around the edges.
3 min timer
3
Add hot vegetable broth one ladleful at a time, stirring steadily until each addition is absorbed. After 12 minutes, fold in sautéed porcini and cook 4-5 minutes more until al dente.
16 min timer
4
Remove pan from heat. Vigorously beat in cold cubed butter and grated Parmesan (mantecatura) to achieve a creamy consistency. Garnish with parsley and serve immediately.
2 min timer
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Provenance & Public Domain Audit
Source: Traditional Italian Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
