Creamy Porcini Risotto

Alright, here we go! Today, we’re diving into the ooey, gooey, and oh-so-delicious world of Creamy Porcini Risotto. This isn’t just any risotto, my friend. Oh no, this risotto comes with a little magic in the form of porcini mushrooms and a whole lot of love poured into every ladle of broth. Why should you give it a whirl in your kitchen? Well, apart from the whole “holy-wow” flavor factor, it’s one of those dishes that makes you feel like a top-tier chef — even if you’re cooking in mismatched pajamas.

So, my little family LOVES this risotto. It all started one chilly autumn night when I wanted to class up our dinner beyond our usual “Taco Tuesday” (don’t come at me; tacos are life). My husband took one bite and his “can we have this every night?” eyes lit up. Now, it’s our go-to cozy meal whenever we need something fancy but not fussy. Plus, there was that time I made it for a dinner party and just about everyone tried to slide the leftovers into their own take-home containers. Ahhh, high praise.

Why You’ll Love This Creamy Porcini Risotto

– It feels like a hug in a bowl — seriously.
– You’ll look like a gourmet genius even if you’re using that janky wooden spoon with a crack.
– Feeds a crowd…or just your inner mushroom-obsessed alter ego.
– There’s wine involved; yes, cooking wine counts.

How to Make It

Alright, here we go! First, soak those dried porcinis like they’ve just come back from a desert hike. While they’re chilling in warm water, let’s sauté some onions in butter till they’re translucent – think edible glass, but don’t overthink it.

Next up, toss in your Arborio rice. You’ll want to toast it a bit, but not like “yikes, marshmallow on fire” burnt – more like “hmm that smells nutty and nice.” Now, splash in some white wine. Go ahead and pour yourself a glass, too. Cooking is more fun when the chef’s happy, right?

Then, add broth…slowly! We’re talking ladle by ladle. Stir like you mean it; this is your risotto workout. Lift those elbows! Fill those hearts with warm broth until the rice is creamy and all kinds of dreamy. Finally, stir in those rescued mushrooms and a ton of freshly grated parmesan. Taste, adjust, eat, repeat.

Ingredient Notes

– Arborio Rice: This is the secret sauce without being saucy. Don’t use regular rice unless you like pudding.
– Porcini Mushrooms: Oh dear, these are the stars. Don’t skimp, but if too pricey, sub with cremini — they’re the kinder, cheaper cousin.
– Parmesan Cheese: Makes your risotto sing. Really, don’t even try that shaky can cheese. Just…no.
– Butter: It’s the start and end of all good things. Keep it close.

Recipe Steps

1. Soak porcini mushrooms in hot water.
2. Sauté onions in butter until translucent.
3. Toast Arborio rice with onions, then add white wine.
4. Gradually incorporate broth ladle by ladle, stirring constantly.
5. Stir in soaked mushrooms and parmesan cheese.
6. Taste, season, and serve.

What to Serve It With

Look, this risotto is a diva and loves the spotlight, but a side of garlic bread or a fresh green salad won’t hurt. Trust me, they make a fab trio. Maybe a little side of roasted veggies if you want to feel like an over-achiever.

Tips & Mistakes

– Toast the rice, don’t roast it. It’s a delicate balance.
– Keep the broth warm! Cold broth equals sad risotto.
– Taste test like it’s your job. Over-seasoning is the sworn enemy.

Storage Tips

Got leftovers? Toss them in an airtight container and refrigerate. They’ll be a little sticky the next day, but just add a splash of broth and reheat gently. Or, just eat it cold from the fridge for breakfast like a true rebel. Best with a side of no judgment.

Variations and Substitutions

Out of white wine? Sub with more broth or, better yet, vermouth (it’s not just for martinis!). No parmesan? Try pecorino. I’ve even tried adding peas or roasted garlic for a little zing. And once, I tossed in bacon bits, and one word: YUM.

Frequently Asked Questions

Creamy Porcini Risotto

This creamy porcini risotto combines earthy mushrooms with rich Parmesan for an elegant Italian classic.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 cup dried porcini mushrooms
• ▢ 4 cups chicken broth warmed
• ▢ 2.5 cups Arborio rice
• ▢ 1 cup Parmesan cheese freshly grated
• ▢ 1 cup dry white wine
• ▢ 3 tablespoons unsalted butter divided
• ▢ 1 medium onion finely chopped
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons olive oil
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Soak the dried porcini mushrooms in 2 cups of warm chicken broth for 20 minutes, then strain and reserve the liquid.
• Heat olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the onion and garlic and sauté until translucent.
• Add the Arborio rice to the pan and stir continuously for about 2 minutes until the rice is well-coated and slightly toasted.
• Pour in the white wine and cook, stirring, until the liquid has mostly evaporated.
• Begin adding the warm chicken broth gradually, including the reserved mushroom soaking liquid, one ladle at a time, stirring often. Wait until the liquid is mostly absorbed before adding more.
• Continue this process for about 20 minutes, or until the rice is creamy and tender but still has a slight bite.
• Stir in the remaining 2 tablespoons of butter and the grated Parmesan. Season with salt and pepper to taste.
• Serve immediately garnished with additional Parmesan if desired.

Notes

For a richer flavor, use homemade chicken broth and freshly grated Parmesan cheese. Serve with a crisp white wine.