Can I make this risotto without fresh porcini mushrooms?

Absolutely! While fresh porcini provide the most authentic flavor, they can be difficult to find and expensive. Good substitutes include cremini (baby portobello), shiitake, or a mix of wild mushrooms. For deeper flavor, rehydrate a small handful of dried porcini in hot water for 20 minutes, then chop the mushrooms and strain the soaking liquid to add to your stock.

Why does risotto need constant stirring?

The stirring action serves two important purposes: it prevents the rice from sticking to the bottom of the pot and burning, and it helps the rice release its starch into the cooking liquid, creating that signature creamy texture. While you don't need to stir literally every second, frequent stirring is essential for proper risotto texture.

Can I make risotto ahead of time for a dinner party?

Traditional wisdom says risotto should be served immediately, but there's a professional trick: cook the risotto until it's about 80% done (the rice should still be quite firm), then spread it on a baking sheet to cool quickly. When ready to serve, return it to the pot with some hot stock and finish cooking for a few minutes, adding the butter and cheese at the end. This works surprisingly well!

Is porcini powder really worth adding?

If you love intense mushroom flavor, absolutely yes! Porcini powder (simply dried porcini mushrooms ground to a powder) adds an incredible depth of flavor that fresh mushrooms alone can't achieve. It's relatively inexpensive when you consider how little you use at a time, and it keeps well in an airtight container. You can use it in many other dishes too - try adding it to soups, stews, or even homemade pasta.

Porcini Risotto Recipe

Description

This creamy Porcini Risotto features fresh porcini mushrooms, aromatic shallots, and parmesan cheese, cooked slowly in stock for a luxurious texture and rich umami flavor. It is the perfect comforting main course or elegant side for any special meal.

Ingredients

Units Scale

Vegetables & Aromatics

1/2 pound fresh porcini mushrooms, diced small
1 shallot, minced
1 garlic clove, minced

Rice

2 cups risotto rice (Carnaroli, Arborio, or Vialone Nano)

Liquids & Seasonings

1/4 cup white wine or vermouth
1 quart stock (chicken or vegetable preferred)
1/2 teaspoon dried thyme
1 tablespoon porcini powder (optional)
Salt, to taste
Black pepper, to taste

Dairy

5 tablespoons butter, divided
1/4 cup grated parmesan cheese

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Instructions

Saute Mushrooms and Shallot: In a large, heavy pot, heat 3 tablespoons of butter over medium-high heat for 1 minute. Add the minced shallot and diced porcini mushrooms, sprinkling a little salt over them. Sauté for 6 to 8 minutes, stirring often, until the mushrooms release their water and it mostly evaporates.
Add Rice and Aromatics: Stir in the minced garlic and risotto rice. Continue to sauté for 1-3 minutes until the rice is slightly translucent. Mix in the dried thyme and porcini powder, if using.
Deglaze with Wine: Pour the white wine or vermouth into the pot, stirring well. Let it evaporate almost completely, which should happen quickly.
Cook the Risotto: Add 1 cup of stock to the rice and stir continuously. As the liquid is absorbed, keep adding more stock, around 1/2 cup at a time, stirring often to maintain creaminess and prevent sticking. Sprinkle in salt as needed during this process.
Adjust Consistency: If you run out of stock before the rice is cooked, continue adding water until the rice is creamy and al dente but not mushy. Stir almost constantly, especially toward the end, to avoid scorching.
Finish with Butter and Cheese: Stir in the remaining 2 tablespoons of butter and grated parmesan cheese. Add a splash more water if needed to keep the risotto loose and velvety.
Serve: Spoon the finished risotto into bowls and grind fresh black pepper on top before serving.

Notes

If you can’t find fresh porcini mushrooms, substitute with a mix of cremini or shiitake and a spoonful of dried porcini soaked in hot water.
Using porcini powder enhances the earthy flavor, but it’s optional.
Maintain a gentle simmer throughout cooking for best texture.
Warm your stock before adding it to the risotto for even cooking.
This dish is best eaten immediately, as risotto can firm up as it sits.

Nutrition

Serving Size: 1/4 of recipe
Calories: 410
Sugar: 2g
Sodium: 550mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 10g
Cholesterol: 38mg