Velvety Arborio rice cooked to perfection with porcini mushrooms, white wine and Parmesan.
Great risotto requires patience and attention, not complexity. The constant stirring releases starch from Arborio rice, creating a naturally creamy sauce without cream. Dried porcini add a deep umami backbone that fresh mushrooms alone cannot match.
Serves 4
Soak dried porcini in 200ml boiling water for 20 minutes. Drain — keep the soaking liquid. Chop porcini roughly. Strain the soaking liquid through a fine sieve and add to your warm stock.
In a wide pan, heat 1 tbsp olive oil over high heat. Sauté fresh mushrooms in a single layer without stirring until deeply golden (3–4 min). Season, set aside. They will be stirred in at the end for texture.
In the same pan, add remaining oil over medium heat. Cook onion 7 minutes until soft. Add garlic and thyme, cook 1 minute more.
Add rice to the pan. Toast for 2 minutes, stirring, until translucent at edges. Add chopped porcini.
Pour in white wine. Stir until fully absorbed (about 2 minutes). The sizzle and steam is the alcohol cooking off.
Add stock one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This takes 18–22 minutes. Taste the rice — it should be al dente (tender with a very slight bite).
Keep the stock warm in a separate pan. Cold stock shocks the rice and slows the process.
Remove from heat. Stir in cold butter cubes and Parmesan vigorously. The risotto should flow like lava when the plate is tilted. Fold in sautéed mushrooms.
Carnaroli rice is superior to Arborio for risotto — less likely to overcook.
The porcini soaking liquid is liquid gold — always add it to the stock.
Mantecatura (vigorous butter/cheese stirring off heat) is what makes risotto creamy — don't skip it.
Rest the risotto 1 minute before serving to let it relax to perfect consistency.
Risotto al limone: replace mushrooms with lemon zest and juice — bright and springlike.
Barolo risotto: use Barolo wine instead of white wine, skip mushrooms, add bone marrow.
Refrigerate up to 2 days. Reheat in a pan with a splash of stock or water, stirring constantly.
Risotto originated in northern Italy (Lombardy and Piedmont) where short-grain rice has been grown since the 15th century. The technique of gradual stock addition was codified in the 19th century.
Nearly constantly, yes. You can briefly leave it while adding stock, but regular stirring is what releases the starch that makes risotto creamy.
Yes — makes it vegetarian. Mushroom stock is ideal. Avoid overly salty stock cubes.
Per serving (400g) · 4 servings total
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