This Wild Porcini Mushroom Risotto is the second chapter in a three‑part celebration of porcini’s deep, woodsy character. Creamy, slow‑stirred Arborio rice absorbs white wine and aromatics, then gets folded together with sautéed porcini so every bite delivers that unmistakable earthy intensity. A final generous shaving of aged Parmesan give the risotto its silky finish.
The first dish in the series, Sautéed Wild Porcini with Crème Fraîche and Sherry Herb Butter, lets the mushrooms stand alone. This risotto, by contrast, folds their flavor into a luxurious, comforting whole.
Ingredients
Porcini Mushrooms
- 3 half porcini mushrooms sliced in 1/4" slices
- 1 tbsp olive oil
- kosher salt and freshly ground black pepper
- 3 cups chicken stock
- 1 tbsp olive oil
- 1 medium finely diced shallot
- 2 cloves grated garlic
- 1/2 cup white wine
- 1/2 cup arborio rice
- 1/2 cup grated parmesan cheese
Instructions
Gather all ingredients before starting the recipe
- Slice 3 half porcini mushrooms into 1/4" slices.
- Heat 1 tbsp olive oil in a small skillet over medium high heat.
- Add porcini mushrooms to hot oil in a single layer and sear until golden, season with kosher salt and freshly ground black pepper and then flip and sear the second side. About 3 minutes/side.
- While the mushrooms are cooking, add 3 cups chicken stock to medium sized saucepan and bring broth to a fast simmer.
- Remove mushrooms to a plate when nicely golden on both sides, and then using the same skillet, add 1 tbsp olive oil. You should have close to 2 tbsp of oil in the pan.
- Add 1 medium finely diced shallot and stir, sauté shallots until they start to turn golden, about 3-4 minutes. Then add 2 cloves grated garlic and stir and cook only until the garlic becomes fragrant, about 1 minute.
- Then add 1/2 cup arborio rice and stir to combine making sure that each kernel is covered in oil and mixed with shallots and garlic.
- Add 1/2 cup white wine. Once the rice has absorbed the wine, pour in just enough hot chicken stock to barely cover the grains and stir. Keep the heat at medium to medium‑high.Continue adding hot stock in small additions, each time just enough to barely cover the rice. After 3–4 additions and about 15 minutes, the risotto will begin to look creamy.Taste for seasoning. The rice is done when it’s al dente, tender on the outside, still firm in the center, with a gentle bite.
- Add 1/2 cup grated parmesan cheese and stir until fully incorporated. Spoon the porcini mushrooms over the top and let them warm through for about a minute before serving.
