How to Make True Italian Porcini Mushroom Risotto - A Step-by-Step Guide

True Italian Porcini Mushroom Risotto is a traditional Italian dish that is beloved for its rich, earthy flavors and creamy texture. This dish is a prime example of the simple yet exquisite cuisine that Italy is known for. With its origins in the northern regions of Italy, where porcini mushrooms are abundant, this risotto has become a staple in Italian households and is often enjoyed in restaurants across the country.

What sets True Italian Porcini Mushroom Risotto apart from other ri...

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Ingredients

  • 1 ounce dried porcini mushrooms
  • 1 cup hot water
  • 1 (32 ounce) carton beef stock
  • ¼ cup olive oil, divided
  • 3 cloves garlic
  • 1 teaspoon dried rosemary
  • salt and ground black pepper to taste
  • 1 cup white wine, divided
  • ¼ cup butter, divided
  • 1 shallot, chopped
  • 1 ¾ cups Arborio rice
  • ⅓ cup grated Parmesan cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 39 mins
  • Additional Time: 1 hr 3 mins
  • Total Time: 1 hr 57 mins
  • Servings: 4
  • Yield: 4 servings

  • Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
  • Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
  • Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
  • Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
  • Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
  • Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
  • Nutrition

    737 cal.

    • Total Fat: 28g
    • Saturated Fat: 11g
    • Cholesterol: 36mg
    • Sodium: 319mg
    • Total Carbohydrate: 92g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 16g
    • Vitamin C: 17mg
    • Calcium: 116mg
    • Iron: 4mg
    • Potassium: 262mg