Creamy Porcini Risotto
This creamy porcini risotto combines earthy mushrooms with rich Parmesan for an elegant Italian classic.
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Servings:
Calories: 120kcal
Ingredients
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.