Learn how to make authentic Italian risotto with dried porcini mushrooms—a creamy, earthy dish that brings the flavors of the forest to your table all year round.
THE TASTE OF AN ITALIAN AUTUMN
There are few aromas more evocative of an Italian autumn than porcini mushrooms.
Fresh porcini appear for only a short season and, when they do, every market stall suddenly becomes irresistible.
Unfortunately, they’re also unpredictable.
Some years they’re abundant.
Others they’re almost impossible to find.
That’s why dried porcini have always occupied a permanent place in Italian pantries.
They may not have the texture of fresh mushrooms, but once rehydrated they release an extraordinary aroma that transforms even the simplest risotto into something deeply comforting.
Whenever I spot fresh porcini at the market, I buy them without hesitation. But the truth is that most of the risotto I cook throughout the year starts with dried porcini. They’re one of those pantry ingredients that quietly rescue countless Italian dinners.
WHY DRIED PORCINI ARE SO SPECIAL
One of the advantages of dried porcini is that nothing goes to waste.
The mushrooms themselves become tender again after soaking.
And the soaking liquid—carefully strained—is packed with flavor.
Many Italian cooks add part of that fragrant liquid to the broth while making the risotto, giving the rice an even deeper woodland aroma.
It’s one of those small kitchen tricks that makes a remarkable difference.
THE SECRET TO A CREAMY ITALIAN RISOTTO
Authentic Italian risotto contains no cream.
Its creamy texture comes from patience.
Rice is toasted first, then cooked slowly by adding hot broth one ladle at a time, allowing the starch to develop naturally.
Finally comes the mantecatura: the moment when butter and Parmigiano Reggiano are stirred in off the heat, creating the silky texture that makes a good risotto unforgettable.
HOW TO MAKE DRIED PORCINI RISOTTO
Begin by soaking the dried porcini until they’re soft and fragrant.
Meanwhile, keep a light vegetable broth gently simmering on the stove.
Toast the rice.
Add the porcini.
Cook slowly, adding one ladle of broth at a time and waiting for each addition to be almost completely absorbed before adding the next.
Finish with butter and Parmigiano Reggiano, stirring energetically to create the characteristic creamy texture.
A handful of chopped parsley is all you need before serving.
And remember: risotto waits for no one. It should be enjoyed the moment it’s ready.
dried porcini risotto
Ingredients
- 5.3 oz risotto rice (Carnaroli, Baldo, Arborio or Vialone Nano) 150 gr
- 17 oz vegetable stock 1/2 lt
- 1/2 white onion
- 1 tablespoon extra-virgin olive oil
- 1 oz dried porcini 30 gr
- 4-5 tablespoons grated Parmesan cheese
- 1 tablespoon butter
- salt & pepper
- fresh parsley to garnish
Instructions
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Soak the dried porcini in hot tap water for about an hour.
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Drain them and set them aside.
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In a pot, prepare (or heat) a light vegetable broth and keep it hot, over the minimum heat.
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Coarsely chop the parsley and grate the parmesan, and set them aside.
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Peel and thinly chop the onion.
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Heat the olive oil in a medium skillet, add the onion and brown it for a couple of minutes.
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Add the rice and toast it for a couple of minutes, add the porcini and cook them one minute more.
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Add a ladleful of broth and cook the rice over medium/low heat until it has absorbed almost all the liquids. Keep adding one ladleful of broth at the time until the rice is cooked (al dente). Don’t add broth before the previous ladleful has been almost totally absorbed. If you finish broth, you can continue with hot water.
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Once the rice is cooked, turn off the heat, add salt and pepper to your taste, and toss in the butter and the grated parmesan. Mix with a wooden spoon until well amalgamated.
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Sprinkle the porcini risotto with parsley and serve it immediately.
Enjoy your porcini risotto!
Claudia