Porcini Risotto

Porcini Risotto

Porcini Risotto

This risotto recipe balances simplicity for a weeknight meal and sophistication for a dinner gathering. Its earthy flavor comes from rehydrated dried porcini mushrooms. The process begins with soaking the mushrooms, which is the most time-consuming step.
Once they're prepared, they're drained, chopped, and combined with arborio rice. The rice is cooked until it reaches the desired al dente texture, using dry white wine and chicken stock. Butter and cheese are added to achieve creaminess, and sage provides a delightful herbal note.
Total Time 1 hour 30 minutes
Servings 6


  • 2 ounces dried porcini mushrooms
  • 8 cups chicken stock
  • ¼ cup olive oil
  • 1 medium onion finely diced
  • Salt and pepper to taste
  • 1 clove garlic finely chopped
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1 tablespoon chopped sage
  • 4 tablespoons butter
  • ½ cup grated Parmesan cheese


Step 1:

  • Begin by soaking the dried porcini mushrooms in 3 cups of water until rehydrated, which should take approximately an hour.
  • Strain the mushrooms, reserving the broth for the risotto. Discard the last ½ inch of the liquid, as it may contain dirt from the porcini.
  • Roughly chop the rehydrated mushrooms and set them aside.
  • Simultaneously, heat the chicken stock and mushroom broth to a simmer.

Step 2:

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the finely diced onion, season with salt and pepper, and then introduce the diced garlic. Cook until the onion becomes slightly translucent.
  • Add the arborio rice, stirring to coat it with the oil, and season again with salt and pepper. Continue cooking until the rice becomes slightly translucent.
  • Pour in the dry white wine and stir until almost all the liquid has evaporated.
  • Add the hot stock and broth mixture one ladleful at a time, ensuring each addition is fully incorporated before adding more. Maintain a ¼-inch layer of liquid covering the rice throughout the cooking process.

Step 3:

  • After approximately 15 to 20 minutes, the rice should be nearing al dente. Add the chopped mushrooms, followed by the chopped sage (reserving some for garnish). Stir vigorously.
  • Taste the risotto and adjust the seasoning as needed.
  • Remove the saucepan from the heat and stir in the butter, followed by the grated cheese. Serve the risotto immediately.

Step 4:

  • To serve, portion the risotto into shallow bowls, shave some Parmesan cheese on top, and garnish with the remaining chopped sage.