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True Italian Porcini Mushroom Risotto

Rated as 5 out of 5 Stars

"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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Ingredients

1 h 57 m servings 737
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
  3. 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.
  4. 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.
  5. 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.
  6. Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Footnotes

  • Cook's Note:
  • Substitute vegetable stock for the beef stock if desired.

Nutrition Facts


Per Serving: 737 calories; 28.3 91.6 16 36 319 Full nutrition

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Reviews

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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...

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 ...