A creamy and satisfying vegetarian main dish, perfect to impress your guests or treat the family. Great as an autumn comfort food, a tasty risotto is always a good idea! No matter the occasion, porcini mushroom risotto is a simple yet flavourful recipe – a taste of autumn!
Personally, I like using beef or chicken broth for this recipe. If using dry porcini mushrooms, add the soaking liquid into the broth for extra flavour.
Their unique shape or the strong, earthy smell—whether it’s how they seem to share tales of fairies and magical woods, where they say they used to pop up after elves had a dance—mushrooms are a valuable gift from the earth. And there’s no better way to enjoy them than with a comforting porcini mushroom risotto!
Clean the mushrooms using a damp cloth and slice into 7-8mm cubes. If using dried porcini, soak them in hot water for at least 30 minutes before starting and reserve the remaining liquid. Finely chop the garlic cloves.
Heat 1 tbsp olive oil in a non-stick pan, then add the garlic and fry until fragrant, for about 1 minute. Then add the mushrooms and sauté over high heat until nicely browned, around 10 minutes.
In a large saucepan over medium heat, add the remaining olive oil together with a knob of butter. Finely chop the shallot (or onion) and sauté until soft, about 10 minutes. Add the rice and cook for another 2 minutes, stirring constantly.
You don’t need to rinse the rice when making risotto. Your aim is to keep as much of the rice starch on the grains, for extra creamy results.
When the rice is almost translucent, add the white wine and cook until the alcohol evaporates and the liquid is absorbed. Then add broth, one ladle at a time, and stir occasionally until the liquid disappears. Make sure the risotto is bubbling constantly.
Once the rice is almost cooked al-dente, add the browned mushrooms (2 minutes before ready). You can reserve some of the fried mushrooms for later to garnish the dish.
Lower the heat and stir in the grated parmesan and one last ladle of broth. At this point, you want the risotto to still have some liquid, as it will continue to absorb it while resting. This is also when you will season with salt and pepper to taste. Make sure to taste it before adding any salt, as the broth and parmesan may have been salty enough.
Turn off the heat and dot with the remaining butter. Let it sit for 2 minutes so the butter melts and the rice absorbs more of the liquid. Give it one final stir to incorporate the butter.
Plate and garnish with fresh chopped parsley, the reserved mushrooms and a crack of black pepper. You can also shave some extra parmesan cheese on top.
Never rinse the rice when cooking risotto. Keeping all the natural starch in the rice is essential for a creamy texture
This recipe works best with wild forest mushrooms, and porcinis are the best choice. You can use fresh, dried, or frozen. If you can’t find any, use other kinds of forest mushrooms, like chanterelles.
Risotto is always best served immediately. If you do have leftovers, you can store in an airtight container in the fridge for a few days, but bear in mind that it won’t be as creamy after it cools down. You can add a small splash of broth or water before reheating to help make it creamier.
Mihai blends his expertise in foraging and fishing to curate a diverse array of articles, guiding our readers through the bountiful world of wild foods. Join Mihai on a gastronomic journey where the thrill of the catch meets the artistry of the kitchen.
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