Porcini Risotto with Parmesan: Classic Italian Recipe

Porcini Risotto with Parmesan

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Porcini risotto, made from rice brought to Italy back in the Middle Ages, has become an inseparable part of the country, especially its northern provinces. Risotto is usually served at the start of a meal as an alternative to pasta. Risotto recipes are simple and the technique is well worked out.

The Italian province of Piedmont is considered the second homeland of rice, and it is still the biggest rice producer. No wonder there are hundreds, if not thousands, of risotto recipes there. Seafood risotto alone can be made in hundreds of ways.

Italian cuisine is unthinkable without risotto. This classic Italian dish has long been a calling card of Italy, just like pizza. The special high-starch rice varieties make Italian risotto not just traditional food but a real treat.

Risotto is usually made with the rice varieties Arborio, Baldo, Roma and Carnaroli. The most common is Arborio. Its large, slightly translucent grains with a pearly sheen let you make risotto with a delicate flavor and a beautiful look.

With the start of autumn, mushroom picking season begins in Italy. True, most recipes call for dried mushrooms, but this risotto is not a seasonal dish, so what can you do. If you don’t have fresh porcini, use dried ones. This risotto turns out best with chicken risotto broth. Try oyster mushroom risotto too, with Gorgonzola. I described the basic technique in detail in the recipe for vegetable risotto.

Ingredients

2 servings

  • Rice (Arborio) 1 cup (180 g)
  • Broth (chicken or vegetable) 0.8–1 l
  • Porcini mushrooms (boiled) 200 g
  • Water (for boiling the mushrooms) as needed
  • Onion 1
  • Parmesan (grated) 3 tbsp (20 g)
  • Parsley, basil 2-3 sprigs
  • Olive oil 3 tbsp
  • Salt 4–5 g
  • Black pepper to taste

Step-by-step recipe

Mushrooms

You don’t have to boil porcini for risotto beforehand, but it is better to.

  1. Boil the porcini for 10 mins from the moment the water starts to boil, in plain water, without salt or spices. And definitely without acid. Porcini are called white for a reason: they don’t darken when cooked.

    The porcini cooking liquid can be used as the broth for the risotto, although chicken or vegetable broth is the usual choice.

    Mushrooms, rice and vegetables for risotto.

Onion and rice

  1. Fry the onion until soft. Peel the onion and chop it very finely. Heat the olive oil in a saucepan over medium heat and fry the onion in it. It is important not to overcook the onion, just let it become soft and golden.

    Frying the onion.

  2. Add the Arborio rice, stir well and fry the rice for 2-3 mins. Salt the rice and add a little pepper.

    Adding the Arborio rice and frying.

Cooking with broth

  1. Reduce the heat and pour half a cup of broth (100 ml) into the rice. Cook without a lid until the rice absorbs all the liquid. Add the next portion only after the previous one is fully absorbed.

    Cooking the rice, adding broth.

  1. When the rice is almost done (the grain is soft but still slightly firm in the center), add the porcini cut into small pieces.

    Adding the porcini.

    Stir gently, add more broth and cook for a few minutes. Add more broth as needed so the risotto is about as thick as rice porridge.

  2. Add the finely chopped parsley and basil, and the Parmesan grated on a fine grater.

    Adding the herbs and Parmesan.

    Stir.

Serving

  1. Divide the risotto among plates.

    Dividing among plates.

    Serve the porcini risotto hot, sprinkled with Parmesan.

    Porcini risotto

Calories and macros

760 kcal

Serving ≈ 450 g

  • Protein23 g13% of kcal
  • Fat30 g37% of kcal
  • Carbs93 g51% of kcal

100 g171 kcalProtein 5.2 gFat 6.7 gCarbs 20.9 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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