Italian porcini mushroom risotto

Italian porcini mushroom risotto

Too few ratings

Tiffany's

“Porcini mushroom risotto is the perfect meal to share with others. It’s a great comfort food that has a touch of luxury and is hard to make wrong—especially when topped with a lot of Parmesan cheese!”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
20
min.
Resting

Ingredients

Servings:-4+
500 g dried porcini mushrooms
500 g porcini mushrooms
onion
4 cloves garlic
1 tbsp butter
400 g risotto rice
175 ml white wine
700 ml water
salt
pepper
Parmesan cheese (for serving)
truffle oil (for serving)
Metric
Imperial

Utensils

  • bowl
  • cutting board
  • knife
  • large pot
  • cooking spoon

Nutrition per serving

Cal
522
Protein
12g
Fat
7g
Carb
95g

Step 1/3

  • 500 dried porcini mushrooms
  • 500 porcini mushrooms
  • 1 onion
  • 4 cloves garlic
  • 1 tbsp butter
  • bowl
  • cutting board
  • knife
  • large pot
  • cooking spoon

Soak the dried porcini mushrooms in a bowl of hot water for approx. 20 min., then drain. Cut fresh porcini mushrooms into bite-sized pieces. Finely chop onion and mince garlic. Melt butter in a large pot set over medium heat and sauté onion and garlic for approx. 3 min.

Step 2/3

  • 400 risotto rice
  • 175 ml white wine
  • salt
  • pepper

Add all of the mushrooms to the pot, and sauté for 2 – 3 min. Add risotto rice and sauté until slightly translucent, approx. 2 – 3 min. Add white wine and let cook until evaporated, stirring constantly. Season with salt and pepper to taste.

Step 3/3

  • 700 ml water
  • Parmesan cheese (for serving)
  • truffle oil (for serving)

Gradually add water by the half cup, stirring constantly and only adding more water once the previous addition has been absorbed. Once the rice is cooked through and the water has been used up, serve the risotto. Garnish with lots of Parmesan cheese and a light drizzle of truffle oil, if desired. Enjoy!