As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.

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Recipe Summary

prep:
15 mins
cook:
39 mins
additional:
1 hr 3 mins
total:
1 hr 57 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.

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  • Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.

  • Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.

  • Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.

  • Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.

  • Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Cook's Note:

Substitute vegetable stock for the beef stock if desired.

Nutrition Facts

737 calories; protein 16g 32% DV; carbohydrates 91.6g 30% DV; fat 28.3g 44% DV; cholesterol 36.4mg 12% DV; sodium 319.4mg 13% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2017
I love risotto, and it is a true labor of love. What I don't like is standing over the stove, stirring for 40 minutes, ladling broth, stirring, adding more broth . . . although that is the true Italian way. I recently tried making risotto in my Instant Pot®, with excellent results, so I adapted this recipe for my "IP" as well. You can use the saute function to cook the shallot and garlic right in the pot. I sauteed them for a few minutes, then added the arborio rice and let that toast for a few minutes, then added the full cup of white wine and stirred until the wine was reduced, added the mushrooms and the broth and put the lid on and use manual setting, 7 minutes. Once the time was up, I released the pressure, stirred in the butter and Parmigiano Reggiano® and served. It was perfect! Read More
(22)

Most helpful critical review

Rating: 3 stars
03/29/2019
Not a review yet - just wondering at what point you transfer the mushrooms from the skillet to the saucepan? I've always made risotto in a skillet, so this is new to me. Read More
16 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/08/2017
I love risotto, and it is a true labor of love. What I don't like is standing over the stove, stirring for 40 minutes, ladling broth, stirring, adding more broth . . . although that is the true Italian way. I recently tried making risotto in my Instant Pot®, with excellent results, so I adapted this recipe for my "IP" as well. You can use the saute function to cook the shallot and garlic right in the pot. I sauteed them for a few minutes, then added the arborio rice and let that toast for a few minutes, then added the full cup of white wine and stirred until the wine was reduced, added the mushrooms and the broth and put the lid on and use manual setting, 7 minutes. Once the time was up, I released the pressure, stirred in the butter and Parmigiano Reggiano® and served. It was perfect! Read More
(22)
Rating: 5 stars
05/16/2019
Excellent! I used vegetable broth instead of beef and ghee in place of butter. I will definitely make this recipe again. My guests asked for the recipe. One error of note: at no time does the recipe say when to combine the cooked mushroom s with the risotto. Read More
(4)
Rating: 5 stars
07/15/2018
Excellent base for porcini risotto! I followed this recipe with some suggested alternatives from the Shitake and Baby Bella risotto mainly using one pot for the porcini and rice and adding 1/2 lb. of baby Bellas. I used homemade chicken stock and added to it 1 cup of the porcini liquid. I sautéed everything except the baby bella mushrooms in a large LeCreuset pot. As directed in this recipe I sautéed first the shallots and garlic; then the porcini; half of the wine; then the arborio rice; the other half of wine. In the meantime I sautéed the baby Bellas with onion and garlic in a mix of butter and olive oil and set aside. I followed the directions on adding the stock slowly and added the sautéed baby bellas with about 10 minutes to go. I increased the amount of Parmesan cheese and added some chopped parsley. Served with broccoli salad. Delicious! Read More
(4)
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Rating: 3 stars
03/29/2019
Not a review yet - just wondering at what point you transfer the mushrooms from the skillet to the saucepan? I've always made risotto in a skillet, so this is new to me. Read More
Rating: 5 stars
05/11/2020
Great recipe. This is the 1st time I made risotto & it turned out good with a few modifications. I would make it with butter instead of wine next time. I used 1/2 pound Porta Bella mushrooms. I added them during the last 10 minutes of cooking. I will make it again. Read More
Rating: 4 stars
11/02/2018
Fresh mushrooms work better. Lost a bit of the mushroom flavor in the process of rehydrating. Read More
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Rating: 5 stars
03/29/2020
I LOVE this!! It takes me longer to slow simmer the liquids into the risotto , but that is where sipping wine comes into play. Read More
Rating: 5 stars
04/01/2020
I used regular white rice in the recipe and minced garlic. I didn't remove the garlic from the mushroom saute, and I used vegetable stock. I also used fresh rosemary. My cooking time ended up being about 30 minutes. The dish is very earthy tasting. A side dish of fresh green beans was the perfect compliment. Delicious! Read More
Rating: 5 stars
08/22/2018
Very delicious recipe. Read More