Northern Italy Risotto with Porcini Mushrooms

Northern Italy Risotto with Porcini Mushrooms

You can get dried porcini easily. This is an easy and tasty risotto. The nice flavor will spread throughout your mouth.

Ingredients: 2 to 3 servings

Uncooked white rice
1 rice cooker cup (180 ml)
Dried Porcini
30 g
Flat leaf Italian parsley
1 handful
Extra virgin olive oil
2 tablespoons
10 g
500 ml
Stock cubes
1 (10 g)
as needed
Parmesan cheese (grated)
3 tablespoons


1. Get the ingredients ready. Rinse the rice and drain. Chop the onion and flat leaf parsley.
2. Cover the porcini with lukewarm water to reconstitute.
3. Fry the onion in 1 tablespoon of extra virgin olive oil over a medium heat.
4. After the onion is translucent add the porcini (save the soaking water) and rice. Fry quickly.
5. Add the water, stock cube, and the water from soaking the porcini. Start to cook the rice over a high heat and bring to a boil. After bringing to a boil, turn the heat to low and continue to cook for about 15 to 20 minutes.
6. Stir occasionally. Check the taste. When the rice is al dente, turn the heat off.
7. Stir in the butter and parmesan cheese to finish. Drizzle over with 1 tablespoon of Extra virgin olive oil.
8. Ladle into a serving dish and sprinkle with chopped flat leaf parsley.

Story Behind this Recipe

When autumn comes you can get fresh porcini and enjoy different dishes with them. Using dried porcini, you can enjoy this risotto all year round. Even my son, who usually doesn't like mushrooms, asks for more.