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creamy risotto con i funghi porcini served on a warm white ceramic plate, topped with sautéed porcini slices, melted butter sheen, and chopped parsley.

Risotto con i Funghi Porcini Autentico (Authentic Porcini Mushroom Risotto)

A rich, creamy Italian risotto made with fresh porcini mushrooms, butter, and Parmigiano. This comforting dish brings the warm aroma of autumn woods to your kitchen—simple ingredients, slow cooking, and deep earthy flavor just like nonna made.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 300 g 1 ½ cups Carnaroli or Arborio rice
  • 250 g about 9 oz fresh porcini mushrooms (or 30 g dried porcini, rehydrated)
  • 1 small onion finely chopped
  • 2 tbsp butter plus extra for finishing
  • 1 tbsp olive oil
  • 1 garlic clove crushed
  • 1 L 4 cups hot vegetable broth
  • 50 g ½ cup grated Parmigiano Reggiano
  • 1 tbsp chopped fresh parsley
  • Salt and black pepper to taste
Optional (for variation):
  • Pinch of saffron for color and aroma
  • Extra mushrooms like cremini or oyster if fresh porcini aren’t available

Method
 

Clean the mushrooms:
  1. Trim the earthy base, scrape stems clean, and gently wipe caps with a damp cloth. Rinse only if muddy and dry immediately with paper towels. Slice caps (7–8 mm thick) and dice stems.
Sauté the mushrooms:
  1. In a large pan, heat olive oil and add the crushed garlic. Add mushrooms and cook on high heat until golden and lightly browned. Season with a pinch of salt and pepper, then set aside.
Make the base:
  1. In a wide pot, melt butter on low heat. Add chopped onion and cook slowly for 10–15 minutes until soft and translucent, not brown.
Toast the rice:
  1. Add rice to the pot and stir for 1–2 minutes until edges look shiny and slightly translucent.
Add the broth:
  1. Begin adding the hot vegetable broth one ladle at a time. Stir gently after each addition and wait until most liquid is absorbed before adding the next ladle. Keep the broth hot at all times.
Reintroduce mushrooms:
  1. When the rice is almost al dente (about 15–18 minutes in), fold the sautéed mushrooms back into the pot. Continue cooking for 2–3 minutes.
Finish with mantecatura:
  1. Remove the pot from heat. Stir in a small knob of butter and the grated Parmigiano. Mix until creamy and silky, adding a final spoon of hot broth if needed for that classic all’onda (wavy) texture.
Serve:
  1. Top with chopped parsley and a final sprinkle of Parmigiano. Serve immediately on warm plates.

Notes

  • Use fresh porcini when in season for the best aroma and texture.
  • Always keep the broth hot—cold broth ruins the creamy consistency.
  • The mantecatura (final butter and cheese step) is key to the silky texture—never skip it.
  • Risotto doesn’t wait—serve immediately while creamy and flowing.
  • Leftovers? Cool flat and quickly, then form into small patties and pan-fry the next day for crispy risotto cakes.