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Recipe Porcini Mushroom Risotto

Doses for: 4 persone
realization time: 45 minutes


320 grams of Carnaroli rice, 400 grams of mushrooms, 1 liter of vegetable broth, 1 small golden onion, 1 clove of garlic, 60 grams of butter, 50 grams of grated Parmesan cheese, 2 tablespoons of extra virgin olive oil , parsley, salt and pepper to taste.


To make the risotto with porcini mushrooms, we first prepare the vegetable broth. Then we can take care of cleaning the porcini mushrooms: let's scrape the stem to remove all the soil residues and then gently rub with a damp cloth. Once cleaned, we cut the mushrooms into slices about 7-8 millimeters thick, keeping the entire section intact whenever possible. In a non-stick pan heat the oil and briefly fry a clove of crushed garlic, then raise the heat and add the mushrooms. Brown the mushrooms on a high flame for about 10 minutes so that they take on color, then towards the end of cooking, adjust the salt and pepper, remove from the heat and leave them aside. Meanwhile we peel and finely chop the onion. Melt the butter in a saucepan, add the onion and let it cook gently for 10-15 minutes, using a ladle of broth if necessary. When the onion has boiled, add the rice and toast it for a couple of minutes. When the rice has become almost transparent, we cook it adding a ladle of broth at a time and stirring often. When the rice is very al dente, a few minutes before it is ready, add the porcini mushrooms and finish cooking, adjusting salt and pepper if necessary. Once cooked, stir in the risotto with the heat off, adding the butter and the grated Parmesan and mix well. To get a perfect wave risotto we can add another ladle of broth. Finally, garnish with chopped fresh parsley and our porcini mushroom risotto is ready to be served!

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