Creamy Porcini Mushroom Risotto Recipe
Dried porcini pack an intense, almost meaty mushroom flavor that fresh mushrooms can't match, and soaking them releases a dark, savory liquid that gets strained and stirred into the rice along with stock, so every grain of risotto carries that flavor instead of just the mushroom pieces on top.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
Ingredients
- 1 oz dried porcini mushrooms
- 1 1/2 cups warm water, for soaking
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups low-sodium chicken or vegetable stock, warm
- 3/4 cup Parmesan cheese, grated, plus more for serving
- 1 tsp fresh thyme leaves
- 3/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped, for garnish
Nutrition per serving
- Calories
- 329
- Protein
- 7g
- Carbs
- 36g
- Fat
- 17g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place the dried porcini in a heatproof bowl and pour the warm water over them. Let soak for 20-25 minutes, until fully softened.
- 2Lift the porcini out of the liquid, squeezing gently, and chop them coarsely. Strain the soaking liquid through a coffee filter or fine cheesecloth-lined sieve into a small saucepan to remove grit, then combine it with the stock and keep warm over low heat.
- 3Melt 2 tablespoons of the butter with the olive oil in a wide, heavy-bottomed pot over medium heat. Add the shallot and cook for 2-3 minutes, until softened. Add the garlic and chopped porcini and cook for 1 minute more, until fragrant.
- 4Add the arborio rice and stir constantly for 1-2 minutes, until the grains look glossy and slightly translucent at the edges.
- 5Pour in the white wine and stir until it's almost completely absorbed.
- 6Add the warm stock and porcini liquid one ladleful (about 1/2 cup) at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This takes about 20-25 minutes total.
- 7Once the rice is creamy but still has a slight bite in the center, stir in the remaining 2 tablespoons of butter, the Parmesan, thyme, salt, and pepper.
- 8Remove from the heat, taste and adjust seasoning, and let the risotto sit for 1-2 minutes to loosen slightly before serving. Garnish with parsley and extra Parmesan.
Tips & variations
- Keep the stock at a bare simmer while ladling it in; cold stock shocks the rice and stalls the cooking, adding minutes to an already slow process.
- Stir in a handful of sauteed cremini or wild mushrooms along with the porcini for more texture and bulk.
- A splash of the reserved porcini liquid whisked into leftover risotto before reheating brings back moisture and flavor that fades overnight.
- For a deeper color and flavor, use a full ounce of porcini rather than scaling it down, since dried mushrooms lose potency the longer they sit in the pantry.
Storage & reheating
Refrigerate leftover risotto in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat with a splash of stock or water, stirring often, since risotto stiffens as it cools and needs the extra liquid to loosen back up. Risotto doesn't freeze well; the rice turns grainy and waterlogged once thawed.
Tips from the Tulo kitchen
- Rinsing the rehydrated porcini pieces briefly in a bit of the strained liquid (not fresh water) knocks off any remaining grit without washing away flavor.
- If the risotto seizes up while resting before serving, stir in a splash of warm stock at the table to bring it back to a loose, pourable consistency.
FAQ
Do I need to rinse dried porcini before soaking?
A quick rinse under cool water first removes surface dust, but the real cleanup happens when the soaking liquid is strained afterward, since that's where most of the grit ends up.
Can I use the porcini soaking liquid if it looks dark?
Yes, the dark color is concentrated mushroom flavor, not spoilage. As long as it's strained to remove sediment, it should be used rather than discarded.
What can I substitute for arborio rice?
Carnaroli or vialone nano rice both work and behave similarly; regular long-grain rice won't release enough starch and will produce a soupy, non-creamy texture.
Can I make this risotto vegetarian?
Yes, use vegetable stock in place of chicken stock; the porcini liquid already provides most of the depth, so the swap barely changes the final flavor.
