Fresh porcini mushroom risotto

Ingredients

• 400 gCarnaroli rice
• 400 gfresh porcini mushrooms
• 1 clovegarlic
• 1onion
• ½ glass (about 100 ml)dry white wine
• 1.5 mlstock, including stock made from a cube
• 30 gbutter
• 4 tablespoons (about 60 ml)extra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 30 gbutter
• to tastegrated Parmesan

Instructions

1. 1

   Prepare stock

   Make the stock with 1.5 ml of boiling water and 2 vegetable or chicken stock cubes. Clean the mushrooms, removing the earthy root ends.

2. 2

   Clean mushrooms

   If the mushrooms are very dirty, rinse them briefly under running water and dry them straight away with a tea towel.

3. 3

   Cut and flavour

   Cut the porcini into pieces. Heat 2 tablespoons of oil in a frying pan and gently colour the crushed garlic in it.

4. 4

   Cook mushrooms

   Remove the garlic and turn up the heat. Add the porcini and cook for about 10 minutes, stirring with a wooden spoon.

5. 5

   Soften the onion

   Season the mushrooms with salt and set them aside. Peel, wash and finely chop the onion. Heat the butter and remaining oil in a heavy-based pan, add the onion and cook until softened without letting it brown.

6. 6

   Toast the rice

   Add the Carnaroli rice and stir with a wooden spoon for 2 minutes, until the grains are coated in oil and turn translucent.

7. 7

   Add wine and porcini

   Pour in the white wine and let the alcohol evaporate. Add the porcini and season with salt and pepper.

8. 8

   Add the stock

   Pour in two ladlefuls of hot stock, lower the heat and stir the risotto almost continuously.

9. 9

   Continue cooking

   Once the stock has been absorbed, add more. When the rice is cooked, adjust the seasoning with salt.

10. 10

    Finish and serve

    Stir in the butter and season with grated Parmesan. Serve the fresh porcini mushroom risotto straight away.

What is porcini mushroom risotto?

Risotto is a northern Italian rice dish cooked gradually with hot stock until the grains are tender and the mixture turns creamy. Porcini, prized for their woodsy aroma, make this version especially savoury.

Separate cooking gives the mushrooms time to brown and concentrate before they join the rice. Carnaroli is a classic risotto rice, valued for holding its shape as it releases starch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 14g protein, 91g carbs, 25g fat.

Most of the carbohydrates come from the rice, while the butter and olive oil contribute most of the fat. The porcini and Parmesan add some protein, with the Parmesan amount and salt level affecting the estimate. For a more balanced plate, serve a moderate portion alongside a generous green salad.

Choose and clean the porcini

Fresh mushrooms: choose firm porcini with a clean, earthy smell. Brush away loose soil and trim the root ends.

Water: rinse only if they are very dirty, then dry them immediately. Excess water can make them harder to brown in the pan.

Build the mushroom flavour

Garlic oil: gently flavour the oil with crushed garlic, then remove the clove before adding the mushrooms. This gives the porcini a subtle garlic note without leaving pieces in the finished dish.

Hot pan: cook the mushrooms over a raised heat for about 10 minutes, stirring as directed. Season them and set them aside so they can be added to the rice later.

Toast the rice before adding liquid

Onion base: cook the finely chopped onion in butter and the remaining oil until soft, but keep it pale. Browning it can give the risotto a stronger, sweeter flavour than intended.

Toasting: stir the rice for 2 minutes so the grains are coated and turn translucent. This brief step helps the grains cook evenly as stock is added.

Add stock gradually

Small additions: start with two ladlefuls of hot stock and stir frequently. Add more once the liquid has been absorbed rather than pouring it all in at once.

Quantity check: the supplied ingredient list says 1.5 ml of stock, and the method gives the same amount of water for making it. That is far too little for the stated method, so check the original recipe quantity before cooking.

Look for a creamy finish

Rice: taste the grains near the end of cooking; they should be tender but still have a slight bite. The recipe does not give a total rice-cooking time, so use this texture cue.

Finish: stir in the final butter and grated Parmesan just before serving. The rice should be creamy rather than dry, and the porcini should be distributed throughout.

Serve it straight away

Timing: risotto is at its best immediately after the final butter and Parmesan are stirred in. Have plates ready before finishing the pan.

Pairing: serve it as a first course, or add a crisp green salad for a simple meal. Keep accompaniments lightly dressed so they do not overwhelm the porcini.

Recipe notes & tips

• Dry the porcini thoroughly after rinsing so they can cook rather than steam.
• Keep the stock hot while cooking the rice.
• Stir frequently, especially after each addition of stock.
• Add the finishing butter and Parmesan just before serving.
• Check the listed stock quantity before you start; 1.5 ml will not supply enough liquid for risotto.

Variations

• Add thyme: stir a little fresh thyme through the cooked porcini for an aromatic note.
• Use dried porcini: soak them first and add some strained soaking liquid to the stock.
• Add extra Parmesan: grate more over each serving at the table.
• Make it vegetarian: use vegetable stock cubes rather than chicken stock cubes.
• Finish with parsley: scatter chopped parsley over the risotto just before serving.

Common mistakes to avoid

• Wet mushrooms: they can steam instead of browning; dry them straight after rinsing.
• Browned onion: it can dominate the delicate mushroom flavour; cook it until soft but pale.
• Skipping the toast: the rice misses its brief oil coating; stir it for the full 2 minutes.
• Adding cold stock: it cools the pan; use hot stock as the method directs.
• Cooking by the clock alone: rice doneness varies; taste for tender grains with a slight bite.
• Using the listed stock amount as written: 1.5 ml is insufficient; verify the quantity before cooking.

How to store

Cool leftovers promptly, place them in an airtight container and refrigerate for up to 2 days. Reheat in a pan with a splash of water or stock, stirring until piping hot; the texture will be softer than when freshly made.

Frequently asked questions