Risotto With Porcini Mushrooms

Risotto With Porcini Mushrooms

Thomas Barwick / Digital Vision / Getty Images

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
338 Calories
21g Fat
29g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 338
% Daily Value*
Total Fat 21g 27%
Saturated Fat 13g 65%
Cholesterol 57mg 19%
Sodium 522mg 23%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 6g
Vitamin C 2mg 10%
Calcium 130mg 10%
Iron 1mg 8%
Potassium 195mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mushroom risotto is wonderful, especially in the fall when the porcini mushrooms are fresh, but this dish is delicious when made with dried mushrooms too. If you cannot find fresh or dried porcini, you can use other meaty, fragrant mushrooms (such as chanterelles/girolles or morels).


  • 1 ounce dried porcini mushrooms, about 1/2 cup, packed

  • 1 cup hot water, for soaking the mushrooms

  • 2 tablespoons unsalted butter, or 3 tablespoons olive oil

  • 1/2 small onion, finely sliced

  • 1 1/2 cups short-grain rice, such as Arborio, or Vialone Nano

  • 1/3 cup dry white wine, slightly warmed

  • 4 cups water, beef broth, or thin bouillon, simmering

  • 1/4 cup (4 tablespoons) unsalted butter

  • 1/2 cup freshly grated Parmigiano-Reggiano

  • 1/2 cup heavy cream, optional

  • 1 tablespoon flat-leaf parsley, leaves only, minced

  • 1/4 teaspoon fine sea salt, or to taste

  • 1 teaspoon freshly ground black pepper, or to taste

Steps to Make It

  1. Gather the ingredients.

  2. Steep the dried porcini mushrooms in 1 cup of hot water for 15 minutes.

  3. Meanwhile, sauté the onion in 2 tablespoons of the butter (or 3 tablespoons olive oil) over medium-low heat. When the onion is lightly browned, transfer it to a plate using a slotted spoon and stir the rice into the butter (or oil) in the pot.

  4. Sauté the rice for several minutes, until it becomes translucent, stirring constantly with a wooden spoon to avoid sticking or burning.

  5. Return the onions to the pot, stir in the wine, and continue stirring until the alcohol smell has evaporated, 1 to 2 minutes. Then stir in the first ladle of liquid (if you're using plain water, also add about 3/4 teaspoon of salt), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in through a fine-mesh strainer, as it can contain sand.

  6. Add the chopped mushrooms and their strained soaking liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. As soon as the rice is al dente, turn off the heat, stir in the remaining 1/4 cup of butter, 1/2 cup of the grated cheese, the cream (if you're using it), a little bit of ground pepper, the parsley, and fine salt, to taste. Cover and let sit for 2 minutes.

  7. Serve hot, with the remaining grated cheese for sprinkling on top.

  8. Enjoy.


This would pair well with a light red wine, for example, a Sangiovese di Romagna or a Valcalepio Rosso.

Edited by Danette St. Onge

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