Classic and tasty: risotto with fresh porcini mushrooms, grandma’s recipe that, along with pumpkin risotto, is the quintessential autumn dish; prepared with fresh porcini mushrooms, it releases aromas and flavors, making us imagine the colors and fruits that the forest offers at this time of year.
A recipe you can still replicate even with frozen or dried mushrooms if it’s hard to find those in season. In my mushroom recipes, I often use more common ones like champignons, honey mushrooms, pioppini, etc., but in autumn, I can’t resist the call of porcini mushrooms, and since this was missing among my risotto recipes, today I decided to make it.
Usually in the kitchen, I vary, invent, try… today none of that, with risotto with fresh porcini mushrooms, there’s no messing around, you have to play it safe and make the traditional recipe which is so good that changing anything would be almost impossible.
Come into the kitchen with me and I’ll show you how wonderful it is to prepare this dish.
TRY ALSO:
- Difficulty: Very easy
- Cost: Expensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 640.08 (Kcal)
- Carbohydrates 70.06 (g) of which sugars 3.48 (g)
- Proteins 13.29 (g)
- Fat 29.20 (g) of which saturated 10.59 (g)of which unsaturated 17.33 (g)
- Fibers 3.98 (g)
- Sodium 2,184.35 (mg)
Indicative values for a portion of 650 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 320 Carnaroli rice
- 14 oz porcini mushrooms (fresh)
- Half onion
- 1 clove garlic
- 6 cups vegetable broth
- 1 glass white wine
- 6 tbsps olive oil
- 2 oz butter
- 1 oz grated Parmesan cheese
- 1 bunch chopped parsley
- to taste salt
- to taste pepper
Tools
- Pan
- Saucepan
Recipe
Let’s see together how to prepare porcini mushroom risotto.
First, we need to take care of cleaning the porcini mushrooms:
cut off the earthy base of the mushroom, then scrape the stem and clean the entire porcini with a damp cloth. Avoid running it under water, do so only if the mushrooms have a lot of dirt and very quickly, otherwise they will absorb the water.
Once cleaned, slice the mushrooms lengthwise if the mushroom is perfectly whole, otherwise into smaller pieces.In a pan, place a clove of garlic with 2 tablespoons of oil and sauté the mushrooms for about 10 minutes. Remove the garlic, cover them, and set aside in a warm place.
In a saucepan, soften the finely chopped onion in 4 tablespoons of oil and half the butter, as soon as it starts to brown, add the rice and toast it.
Add the white wine, let it evaporate, and cook the rice by gradually adding the vegetable broth. Salt, pepper, and about ten minutes before the risotto is done, add the sautéed mushrooms. Cooking Carnaroli rice takes about 15-17 minutes on average; in any case, always refer to the instructions on the product packaging.
Once cooked, off the heat, cream the risotto by incorporating the remaining butter and grated cheese, finally add the chopped parsley.
Here it is, your risotto prepared with fresh porcini mushrooms is ready to be enjoyed. Please, serve it immediately to your guests, you will see they will applaud you for such goodness. A main course that everyone will love.
Storage and Tips
Storage: porcini mushroom risotto is best enjoyed fresh, but if you have leftovers, you can store it in the refrigerator for 1-2 days in an airtight container. Before eating it again, reheat it by adding some broth or heat it in the microwave.
Tips: Following the same recipe, you can prepare this risotto with frozen mushrooms or 1.5 oz of dried mushrooms that should be soaked before cooking.
