🇮🇹 Italy · Food
Creamy Porcini Mushroom Risotto
By eatmundo · July 2, 2026
🇮🇹 ITImmerse yourself in the rustic elegance of Northern Italy with this sublime Porcini Mushroom Risotto. Arborio rice is patiently cooked to a velvety, al dente perfection, absorbing the rich, earthy aromas of rehydrated porcini mushrooms and a savory vegetable broth. A generous finish of Parmigiano Reggiano and a touch of butter create an unctuous, deeply satisfying creaminess that will transport your palate straight to the Italian countryside.
Ingredients
check them off as you prepareHow to Make It
- 1
Step 1: Rehydrate mushrooms and prepare broth. Soak 30g (1 oz) dried porcini mushrooms in 1.5 cups (360ml) hot water for 20 minutes until softened. Remove mushrooms, finely chop them, and strain the liquid through a fine-mesh sieve or cheesecloth to remove any grit, reserving the liquid. In a separate pot, gently heat 1 liter (4 cups) of vegetable broth and keep it simmering.
- 2
Step 2: Sauté aromatics and toast rice. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced small onion or shallot and cook until softened and translucent, about 5-7 minutes. Add the chopped porcini mushrooms and cook for another 3 minutes. Add 320g (1.4 cups) of Arborio rice and toast, stirring constantly, for 2 minutes until the edges become translucent.
- 3
Step 3: Deglaze and start adding broth. Pour in 1/2 cup (120ml) of dry white wine and stir until completely absorbed. Begin adding the hot vegetable broth, one ladleful (about 1/2 cup) at a time, stirring continuously. Wait until each addition of broth is almost entirely absorbed by the rice before adding the next. This process should take about 20-25 minutes.
- 4
Step 4: Incorporate mushroom liquid. Once about half of the vegetable broth has been used, start alternating with the reserved porcini mushroom liquid, continuing the 'one ladleful at a time' method until the rice is creamy and al dente (still firm to the bite but not hard). You may not need all the broth.
- 5
Step 5: 'Mantecatura' and finish. Remove the risotto from the heat. Stir in 50g (3.5 tablespoons) of cold unsalted butter, cubed, and 80g (2.8 oz) of freshly grated Parmigiano Reggiano cheese. Stir vigorously for 1-2 minutes until the risotto is incredibly creamy and glossy. Taste and adjust seasoning with salt and freshly ground black pepper. If the risotto is too thick, add a splash more hot broth.
- 6
Step 6: Serve. Ladle the creamy risotto into warm bowls. Garnish with a sprinkle of fresh chopped parsley and an extra grating of Parmigiano Reggiano. Serve immediately for the best texture and flavor.
Frequently Asked Questions
Which type of rice is best for Creamy Porcini Mushroom Risotto?+
Arborio or Carnaroli are ideal due to their high starch content, which creates the creamy texture. Carnaroli is often preferred for its slightly firmer bite and lower risk of overcooking.
How do I properly rehydrate dried porcini mushrooms for this risotto?+
Soak dried porcini in warm water for about 20-30 minutes until soft. Reserve the strained soaking liquid and add it to your broth for an intensified mushroom flavor.
What's the key to achieving a truly creamy risotto without adding cream?+
The creaminess comes from constant stirring, which releases starch from the rice, and the final "mantecatura" step where butter and grated Parmesan cheese are vigorously stirred in off the heat.
Can I substitute the white wine, and if so, with what?+
While white wine adds a layer of acidity and depth, you can substitute it with an equal amount of vegetable or mushroom broth, or a non-alcoholic white wine substitute, though the flavor profile will be slightly different.
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