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True Italian Porcini Mushroom Risotto
July 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!

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