Risotto with Porcini Mushrooms
Risotto with porcini mushrooms is one of the most recognizable dishes from northern Italy, built from rice, broth, butter, Parmesan, and mushrooms. It’s traditionally served as a first course, though it’s often eaten as a standalone dish as well.
In Marcella Hazan’s version, everything is added gradually and cooked over time, until the rice softens and the broth turns into a creamy, cohesive base.
It’s a slower kind of cooking, but not a complicated one. The process is steady, and the changes happen in the pan as the rice absorbs the broth and releases its starch.
The porcini mushrooms bring a deeper, more concentrated flavor that carries through the entire dish, giving it a richness that still feels balanced.
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About this Recipe
This risotto is defined by texture. The rice stays slightly firm at the center, while the surrounding liquid thickens into a smooth, creamy consistency without the need for cream.
Dried porcini are used not just for the mushrooms themselves, but for their soaking liquid, which becomes part of the broth. That liquid carries a strong, earthy flavor that blends into the rice as it cooks.
As the risotto comes together, the butter and Parmesan are added at the end, bringing everything into balance and giving the final dish its finished texture.
Ingredients
- Arborio rice
- Dried porcini mushrooms
- Onion
- Butter
- Olive oil
- Parmesan cheese
- Broth
- Salt
- Black pepper
Ingredient Notes
1. Arborio rice
Use Arborio rice or another risotto rice like Carnaroli. Regular long-grain rice will not produce the creamy texture that risotto is known for.
2. Dried porcini mushrooms
Dried porcini give the risotto its deep, earthy flavor. They are usually found near the produce section or with dried mushrooms. Reconstitute them in warm water before cooking and use the soaking liquid for extra flavor.
3. Broth
Homemade broth gives the risotto a richer flavor, but store-bought works just as well. Keep the broth warm on a nearby burner so it’s ready to ladle in easily as the risotto cooks.
The Recipe
Risotto with Porcini Mushrooms
Ingredients
- 5 cups broth
- 2 tbsp butter
- 2 tbsp olive or vegetable oil
- 2 tbsp onion, finely chopped
- 2 cups Arborio (risotto) rice
- 1 oz dried porcini mushrooms, reconstituted
- filtered water from the mushrooms
- ⅓ cup freshly grated Parmesan cheese
- salt and pepper
Instructions
- Bring broth to a very slow and steady simmer near the burner where you will be cooking the risotto.
- In a large pot, add 1 tbsp butter, the oil, and the onions over medium heat. Cook until the onions turn translucent.
- Add the rice and stir quickly to coat all of the grains.
- Add ½ cup of simmering broth to the pot with the rice and stir constantly with a wooden spoon. Stir until all of the liquid is gone, taking care to wipe the sides and bottom clean with the spoon as you go so the rice does not stick.
- When there is no more liquid, add another ½ cup of broth and repeat.
- When the rice has cooked for 10 minutes, add the reconstituted mushrooms and half of their filtered water. Continue to stir and when there is no more water, add more of the mushroom water and repeat until it has all been used.
- Finish cooking the rice with broth, or water if you run out of broth. Cook until the rice is tender, but firm, and no water remains in the pot. This is usually after 20 additional minutes of cook time.
- Remove from the heat and add pepper, 1 tbsp butter, and Parmesan cheese. Stir to melt the cheese. Salt to taste.
- Serve promptly with additional grated cheese on the side.
Notes
- Soak the dried mushrooms (approx. 1 oz.) in 2 cups of barely warm water for at least 30 minutes.
- Lift out the mushrooms by hand, squeezing back into the water to use in the recipe.
- Rinse the mushrooms and remove any dirt. Pat dry with paper towels and chop or slice them for the recipe.
- Filter the mushroom water through a strainer and use it in the recipe where it calls for “filtered mushroom water.”
Cooking Tip: Dried Porcini Mushrooms
Dried porcini are essential to the flavor of this dish. Soak them in warm water until softened, then strain and reserve the liquid. Add both the mushrooms and the liquid to the risotto as it cooks.
If using fresh mushrooms instead, sauté them separately until browned before adding. The result will be lighter, but still well-balanced.
Serve With
- Simple green salad
- Roast chicken
- Grilled steak
- Roasted vegetables
- Crusty bread
- Parmesan cheese
Wine Pairing: Nebbiolo
Nebbiolo works well with porcini risotto. Its structure and tannins hold up to the depth of the mushrooms, while its acidity keeps the dish from feeling too heavy.
There’s also some overlap in flavor. Nebbiolo often carries earthy notes that line up naturally with the porcini, so the pairing feels consistent rather than contrasting.
Serve slightly below room temperature so the structure stays in place without becoming too firm.
To explore more Nebbiolo styles and pairing ideas, visit the full guide below.
This is a dish that comes together gradually, with each addition changing the texture in the pan.
The porcini give it depth, but the structure of the dish comes from the rice and broth working together over time. It’s a steady process, and the result feels complete without needing much else.
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