Risotto ai funghi porcini is a true classic of Italian cuisine. Traditionally prepared in autumn, when porcini are at their peak, this dish is all about patience and care: toasting the rice just enough, adding warm broth little by little, and finishing with butter and Parmigiano to create that silky, creamy wave that in Italy we call all’onda. The result is elegant yet hearty—a rustic taste of the Italian woods brought straight to your table.
Fresh porcini are delicate and fragrant, while dried porcini offer a deeper, more concentrated flavour. Both work beautifully, so use whichever you have on hand. The beauty of this risotto is its simplicity: with just a handful of ingredients and about 30 minutes of cooking, you’ll have one of the creamiest, most comforting dishes you can make. It’s perfect on its own or served as a primo (first course) alongside a meat or fish secondo (main course). For this recipe, we’re using vegetable stock, but you could just as easily use porcini stock, a meat-based stock, or even hot water—each option will give the risotto a slightly different character.
To make risotto the Italian way, keep these four steps in mind:
- Tostatura (toasting): Lightly toast the rice in butter or oil to coat each grain and seal in the starch.
- Sfumatura (deglazing): Add a splash of wine to the toasted rice to build flavor and start creating creaminess.
- Cottura (cooking): Gradually add hot broth, one ladle at a time, stirring often so the rice releases its starch.
- Mantecatura (creaming): Finish off the heat with butter and Parmigiano to achieve that signature silky, rich consistency.
And don’t forget: the choice of rice matters. Carnaroli, Arborio, or Vialone Nano are the most traditional options, and a wide pan helps the rice cook evenly while allowing it to release its starch properly.
Servings: 4
Ingredients:
- 1 ½ cups (320 g) Arborio, Carnaroli, or Vialone Nano rice
- 6 cups (1.5 L) vegetable stock
- 10 ½ oz (300 g) porcini mushrooms
- 3 tbsp (50 ml) white wine
- 1 cup (100 g) grated Parmigiano Reggiano
- 3 ½ tbsp (50 g) butter
- 1 clove garlic
- 2 tbsp olive oil
- 2 tbsp fresh parsley (chopped)
- Salt and black pepper, to taste
Step-by-Step Instructions:
- Prepare the mushrooms
Fresh porcini: Brush away dirt with a soft brush or wipe the stem ends with a slightly damp cloth. Trim the very bottom of the stems and wipe any remaining grit — avoid soaking the mushrooms because they absorb water and can become soggy. If you do rinse them briefly, pat them dry immediately with paper towels. Slice the mushrooms whole (don’t separate head from stem).
Dried porcini: Soak in warm water for 10–15 minutes. Once rehydrated, lift the mushrooms out and strain the soaking liquid through a fine mesh sieve lined with a coffee filter or a paper towel to remove any grit. Reserve the strained liquid to flavour the stock (but don’t add it unstrained). - Sauté the mushrooms
Cut 1 garlic clove in half, remove the green germ, then finely chop. Heat 2 tbsp olive oil in a non-stick pan over medium heat. Add the garlic and fry gently for a few seconds — don’t let it burn. Add the sliced porcini and sauté until browned. Season with a pinch of salt and freshly ground black pepper. Remove from heat and set aside. - Start the risotto (tostatura — toasting)
In a large, wide pan, melt a little butter or add a splash of olive oil, then add the rice. Cook for 2–3 minutes, stirring constantly, until the grains are glossy and slightly translucent at the edges. - Sfumatura (deglazing)
Pour in the white wine (3 tbsp / 50 ml) and stir until it has mostly evaporated and the rice has absorbed the flavour. - Cottura (cooking)
Begin adding hot vegetable stock (6 cups / 1.5 L) a ladle at a time. Keep the stock simmering in a separate pot. Add one or two ladles, stir gently and continuously, and wait until the rice absorbs most of the liquid before adding more. If using rehydrated porcini, add some of the reserved strained soaking liquid mixed into the stock for extra flavour (but don’t add any sediment). Continue this process until the rice is ‘al dente’ (usually about 16–18 minutes, depending on rice variety). - Combine with mushrooms
When the rice is just al dente, stir in the sautéed porcini. Taste and adjust seasoning with salt and pepper. - Mantecatura (creaming / finishing)
Remove the pan from the heat. Add 3½ tbsp (50 g) butter and 1 cup (100 g) grated Parmigiano Reggiano. Stir vigorously, then gently shake the pan back and forth to create the wave (l’onda) — the risotto should look glossy, silky, and coated in a creamy sauce. If needed, add a splash of hot stock or reserved mushroom liquid to loosen the texture. - Serve & garnish
Plate immediately and finish with a little extra grated Parmigiano and 2 tbsp chopped fresh parsley. Serve hot.
Tips
Keep the stock hot throughout so you don’t cool the rice when adding liquid. Use a wide pan so the rice has room to release starch — it helps create a creamier result. If the sauce seems too loose after mantecatura, let it sit for a minute off the heat; if it’s too thick, stir in a little hot stock.
Buon appetito!
Nutritional Information (per serving):
Calories: 525 kcal | Protein: 15 g | Carbohydrates: 57 g | Fat: 25 g | Saturated Fat: 13g | Fibre: 3 g | Sugar: 3 g | Sodium: 860 mg | Cholesterol: 55 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Risotto ai funghi porcini (Porcini mushrooms risotto)
Ingredients
- 1 ½ cups (320 g) Arborio, Carnaroli, or Vialone Nano rice
- 6 cups (1.5 L) vegetable stock
- 10 ½ oz (300 g) porcini mushrooms
- 3 tbsp (50 ml) white wine
- 1 cup (100 g) grated Parmigiano Reggiano
- 3 ½ tbsp (50 g) butter
- 1 clove garlic
- 2 tbsp olive oil
- 2 tbsp fresh parsley (chopped)
- Salt and black pepper, to taste
Instructions
- Prepare the mushroomsFresh porcini: Brush away dirt with a soft brush or wipe the stem ends with a slightly damp cloth. Trim the very bottom of the stems and wipe any remaining grit — avoid soaking the mushrooms because they absorb water and can become soggy. If you do rinse them briefly, pat them dry immediately with paper towels. Slice the mushrooms whole (don’t separate head from stem).Dried porcini: Soak in warm water for 10–15 minutes. Once rehydrated, lift the mushrooms out and strain the soaking liquid through a fine mesh sieve lined with a coffee filter or a paper towel to remove any grit. Reserve the strained liquid to flavour the stock (but don’t add it unstrained).
- Sauté the mushroomsCut 1 garlic clove in half, remove the green germ, then finely chop. Heat 2 tbsp olive oil in a non-stick pan over medium heat. Add the garlic and fry gently for a few seconds — don’t let it burn. Add the sliced porcini and sauté until browned. Season with a pinch of salt and freshly ground black pepper. Remove from heat and set aside.
- Start the risotto (tostatura — toasting)In a large, wide pan, melt a little butter or add a splash of olive oil, then add the rice. Cook for 2–3 minutes, stirring constantly, until the grains are glossy and slightly translucent at the edges.
- Sfumatura (deglazing)Pour in the white wine (3 tbsp / 50 ml) and stir until it has mostly evaporated and the rice has absorbed the flavour.
- Cottura (cooking)Begin adding hot vegetable stock (6 cups / 1.5 L) a ladle at a time. Keep the stock simmering in a separate pot. Add one or two ladles, stir gently and continuously, and wait until the rice absorbs most of the liquid before adding more. If using rehydrated porcini, add some of the reserved strained soaking liquid mixed into the stock for extra flavour (but don’t add any sediment). Continue this process until the rice is ‘al dente’ (usually about 16–18 minutes, depending on rice variety).
- Combine with mushroomsWhen the rice is just al dente, stir in the sautéed porcini. Taste and adjust seasoning with salt and pepper.
- Mantecatura (creaming / finishing)Remove the pan from the heat. Add 3½ tbsp (50 g) butter and 1 cup (100 g) grated Parmigiano Reggiano. Stir vigorously, then gently shake the pan back and forth to create the wave (l’onda) — the risotto should look glossy, silky, and coated in a creamy sauce. If needed, add a splash of hot stock or reserved mushroom liquid to loosen the texture.
- Serve & garnishPlate immediately and finish with a little extra grated Parmigiano and 2 tbsp chopped fresh parsley. Serve hot.
