The porcini mushroom risotto is one of the most delicious first courses of Italian cuisine. It’s a quick preparation, where you can use dried or fresh mushrooms. For this recipe, I used fresh mushrooms, but you can also use easily available dried or frozen mushrooms from any supermarket. Furthermore, as I already explained in the recipe for seafood and vegetable risotto, I cook it with a pressure cooker. I love a practical solution for this type of preparation that allows me not to miss out on the goodness of a creamy and creamy risotto. But…are you getting a little hungry too? Well, then read the recipe because the porcini mushroom risotto in a pressure cooker will be ready in a click!
If you’re interested in other mushroom recipes, also read:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 388.60 (Kcal)
- Carbohydrates 57.10 (g) of which sugars 2.43 (g)
- Proteins 6.83 (g)
- Fat 12.43 (g) of which saturated 6.16 (g)of which unsaturated 3.29 (g)
- Fibers 1.83 (g)
- Sodium 1,999.20 (mg)
Indicative values for a portion of 269 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
- 1 cup cups Carnaroli rice
- 3 oz oz porcini mushrooms
- Half onion
- 2 tsp tsp extra virgin olive oil
- 3 cups cups vegetable broth
- salt (to taste)
- Half glass white wine
- chopped parsley (to taste)
- 2 tbsp tbsp butter
- 1 tbsp tbsp milk
- chopped parsley (to taste)
Tools
- Pressure Cooker
- High-sided Saucepan
- Cutting Board
- Knife
Preparation of Porcini Mushroom Risotto
The preparation of porcini mushroom risotto is very simple, and especially if you use a pressure cooker, the cooking times will be shorter.
For this recipe, I used fresh mushrooms. However, you can also use frozen or dried ones. In the first case, the mushrooms should be placed in the pot while still frozen, while if you want to use dried ones, you’ll need to soak them in cold water for a few minutes. But now let’s see how to proceed with making the mushroom risotto. First, prepare the vegetable broth and keep it warm. Then clean the mushrooms: remove the dirt with a small knife and wipe them with absorbent paper. Fresh mushrooms should never be washed under running water.
Then chop the onion and sauté it in the pot with a few tablespoons of oil. Also add the mushrooms cut into pieces if fresh, or chopped if you’re using dried ones. Then add the rice. Toast it for a few minutes and deglaze with white wine, evaporating the alcohol well.
Next, add the hot broth, adjust the salt, and close the pot with the lid, setting it to maximum power. From the start of the whistle, lower the heat and cook for 5 minutes.
After the cooking time, gradually release the steam. Remove the lid and stir in the butter and milk, adjusting the salt if necessary. Finally, before serving, also add the chopped parsley.
Your porcini mushroom risotto is ready! Serve it with a sprinkle of chopped parsley.
Variations and Tips for Porcini Mushroom Risotto
For the preparation of porcini mushroom risotto, you can choose whether to use fresh, frozen, or dried mushrooms. If you decide to use frozen ones, you can add them to the pot without defrosting. However, if you choose to make this recipe with dried mushrooms, you should soak them in cold water for a few minutes. Then rinse them very well to remove any dirt, chop them coarsely, and proceed as described in the recipe.
If you want to add a special flavor to your risotto, you can also add some sausage: it will surely be more flavorful.
Porcini mushroom risotto can be stored in a container in the refrigerator for one or two days.
For an extra idea with leftover risotto: put some oil in a non-stick pan, evenly distribute half the rice, add some hard cheese cut into pieces, and cover with the other half of the rice. Cover and heat for a few minutes on both sides until a crust forms. Finally, cut into slices and serve.
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FAQs for Porcini Mushroom Risotto
Can frozen mushrooms be used?
Yes, of course, you can also use frozen mushrooms. Additionally, as an alternative to porcini mushrooms, you can also use champignon mushrooms.
