Porcini mushroom risotto

Course First course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Giulia


  • 1.5 l water
  • 1 bunch fresh herbs sage, rosemary, calamint
  • Salt
  • 500 g porcini mushrooms
  • 2 cloves garlic
  • 1 dried chilli
  • 1 white onion
  • 400 g Carnaroli rice
  • Grated Parmigiano
  • Fresh parsley


  1. Make the broth to cook the mushroom risotto: it is not a common vegetable broth, it is made just with a bunch of fresh herbs that are traditionally paired to mushrooms, especially the calamint.
  2. Boil the water with a good pinch of salt and the bunch of fresh herbs for 5 minutes, then strain it and leave it aside.
  3. Clean the fresh mushrooms and chop them fresh roughly.
  4. Heat a few tablespoons of extra virgin olive oil in a frying pan with two cloves of garlic. When the garlic turns golden add the mushrooms. If you use frozen mushroom, add them into the pan without thawing them first.
  5. Cook the mushrooms for about 10 minutes until soft and reduce the liquid that they will produce.
  6. Season with salt and set them aside.
  7. In a large pot sauté the thinly sliced onion with a few tablespoons of extra virgin olive over low heat, until it softens.
  8. Pour in the rice and let it toast, stirring often, until translucent.
  9. Add a ladleful of broth and stir the rice until absorbed.
  10. Keep adding ladlefuls of herb stock, stirring vigorously and allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
  11. Now add the mushrooms, stir thoroughly to mix all the flavours and cook for another 5 minutes, adding more broth if necessary.
  12. When the rice is al dente, remove it from the heat, add a few tablespoons of grated Parmigiano and cream the rice with a wooden spoon. Serve with fresh chopped parsley.