Mushroom Risotto
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Mushroom Risotto with Flavorful Dried Porcini

Flavorful, creamy and fragrant this mushroom risotto is one of the most simple one-pot meals.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4



  • In a small bowl put dried porcini mushrooms and pour some cold water. Stir and drain the mushrooms immediately. This way we washed away any imperfections.
  • Now steep porcini for 30-60 minutes in just enough water to cover them.
  • Drain reserving the liquid.
  • Cut mushrooms into small pieces.
  • Bring your favortie stock to boil, add liquid from the mushrooms you’ve previously reserved.
  • In a large skillet pan add a splash of extra virgin olive oil.
  • Add shopped shallot and garlic cloves crushed with the flat of a knife.
  • Stir for a minute or two until garlic starts to become fragrant.
  • Add rice. Toss everything for another minute.
  • Add white wine.
  • Once it’s completely absorbed start adding HOT stock. One laddle at a time.
  • Let simmer on low heat and add more stock as needed.
  • Depending in the rice, risotto is usually ready in about 20-25 minutes. Like perfectly cooked pasta it should remain slightly “al dente”. A little bit sturdy but not raw or grainy.
  • Once risotto is ready, add butter and half of grated Parmesan cheese.
  • Serve immediately topped with fresh chopped parsley and more Parmesan cheese if needed.