Porcini Risotto

The Porcini Mushrooms has a thick, firm white stalk and a broad, dark-brown cap, they are meaty with intense taste: reach and woodsy, but at the same time very delicate flavor. When they are not in season you can find them frozen or dry, If you live in the United States you can find frozen porcini in the Trader Joe’s stores. If you buy dried porcini mushrooms look over carefully. If they are crumbly, they are likely old and most likely won’t have much flavor.  Try to purchase whole or that the slices are large with strong smell.

Prep Time

​ minutes

Cook Time

​ minutes



En Español

  • 2 tablespoons unsalted butter
  • ​16 ounces Frozen Porcini (3 ounces dry porcini)
  • ​1 large yellow onion, minced
  • ​3 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • ​1 teaspoon dry thyme
  • ​1 teaspoon dry parsley
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1¼ cups Arborio rice
  • ¾ cup dry white wine
  • 4 cups chicken stock
  • ​¼ cup of heavy cream
  • 2 tablespoon grated parmesan cheese  

A -If you are going to use dry porcini mushrooms:
In a 2-quart pot over medium heat bring the chicken stock with the dried mushrooms to a simmer reduce heat and keep at a bare simmer, after 1 minute remove the mushrooms and set them aside but try to keep the broth warm.
B - If you are going to use frozen mushrooms:
Thaw the mushrooms only enough to be able to separate them.   
1-  Heat 1 tablespoon butter in a 2 or 3-quart saucepan over medium-high heat, add the mushrooms and cook for few minutes, stirring, until mushrooms begin to brown and any liquid they give off has evaporated.
2-  (If you use frozen porcini remove the mushrooms and set aside), and in the same saucepan heat 1 tablespoon of butter and 1 tablespoon of olive oil, add onion and cook, stirring, until begin to brown, about 4 - 5 minutes. Add garlic, thyme and parsley and cook, stirring for 1 minute, then add the rice and cook, stirring with a wooden spoon to avoid sticking or burning, until rice is translucent, about 4 minutes.
3-  Add wine and cook, stirring, until absorbed, about 1 minute. Add ½ cup of hot stock and cook, stirring, until absorbed. Continue cooking and adding ½ cup of the stock each time has been absorbed until the rice is tender and creamy-looking but still al dente, add the mushrooms, the cream, remove pot from heat and add the grated parmesan cheese, salt and pepper to taste, mix well and serve.

Cook's Notes

  • f you like strong  flavor of mushrooms, use a little bit of Soy sauce to intensify the flavor.

  • You can mix porcini with cremini mushrooms, it gives a nice flavor!