Risotto is one of the best comfort foods out there. Most people love it and yet, you’d be hard pressed to find someone who has actually cooked it at home in his or her own kitchen.
Why? Because it sounds intimidating and time-consuming. It also sounds like something you could easily screw up. In the end, it ends up being that once-in-a-blue-moon dish that you reserve for nice restaurants. However! Ironically, homemade risotto is pretty straightforward, involves relatively few ingredients, and has endless possibilities. Don’t have any shallots? Grab a regular yellow onion. Can’t afford expensive dried wild mushrooms? Use fresh. No Arborio rice? Try it with quinoa or orzo.
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Porcini Mushroom Risotto
- Total Time: 50 minutes
- Yield: 2-3 servings 1x
Description
This creamy Porcini Mushroom Risotto combines the earthy flavors of porcini mushrooms with the richness of Parmesan cheese for a comforting and satisfying dish.
Ingredients
- 1 cup (240 ml) Arborio rice
- 1 tbsp (15 ml) butter
- 1 tbsp (15 ml) extra virgin olive oil
- 1/2 cup (120 ml) dried porcini mushrooms
- 3 cups (720 ml) chicken stock (or vegetable stock)
- 1/2 yellow onion, finely chopped
- Freshly ground pepper, to taste
- Salt, to taste
- 1/4 cup (60 ml) grated Parmesan cheese
Instructions
- Place the dried porcini mushrooms in a heatproof bowl. Boil enough water to cover the mushrooms, pour it over them, and let them hydrate fully for 20-30 minutes. Drain the mushrooms using a sieve, making sure to set aside the soaking liquid. Chop the rehydrated mushrooms and set aside.
- In a saucepan, bring the chicken stock to a simmer and keep it warm over low heat.
- In a large skillet, heat the butter and olive oil over medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
- Pour in a ladleful of the warm chicken stock and stir continuously until the liquid is absorbed. Repeat this process, adding one ladleful of stock at a time and stirring frequently, until the rice is creamy and al dente, about 18-20 minutes. Use the reserved mushroom soaking liquid as part of the stock for added flavor.
- Stir in the chopped porcini mushrooms and grated Parmesan cheese. Season with freshly ground pepper and salt to taste. Cook for an additional 2-3 minutes until everything is heated through and well combined.
- Serve the risotto immediately, garnished with additional Parmesan cheese if desired.
Notes
- If you don’t have shallots, a regular yellow onion works just fine.
- Fresh mushrooms can be used if dried porcini are unavailable.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Serve immediately for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 10
- Carbohydrates: 55
- Fiber: 3
- Protein: 8
- Cholesterol: 20
If You Liked This Recipe, You’ll Love These
- Fettuccine with Porcini: Cantinetta Antinori, Florence
- Truffle and Mushroom Fettuccine
- Mushroom and Squid Risotto
- Mushroom Risotto from OTTO Woolloomooloo, Sydney, Australia
Frequently Asked Questions
Why should I save the mushroom soaking liquid?
The recipe instructs you to drain the rehydrated dried porcini mushrooms using a sieve and set aside the soaking liquid, then use it as part of the 3-cup stock while adding ladleful by ladleful. That liquid carries concentrated porcini flavor that would be lost if discarded. 
Can I use fresh mushrooms instead of dried porcini?
Yes—the article and notes both say fresh mushrooms can be used if dried porcini are unavailable. Skip the 20–30 minute hydration step; simply slice and sauté the fresh mushrooms with the onion before adding the rice.
How do I know when the risotto is done?
The recipe gives a clear time and texture cue: stir in ladlefuls of warm stock for 18–20 minutes until the rice is “creamy and al dente.” Arborio rice should have a slight bite at the center; cooking past that point makes it mushy.
Can I make this vegetarian?
Yes—the notes specifically mention using vegetable stock instead of the 3 cups of chicken stock. All other ingredients are already vegetarian.
