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Porcini Mushrooms Risotto

The less sad part of living abroad is that sometimes my parents send me a box of Sicilian products, even though I get really homesick when I receive it. Some months ago my Dad sent me, among all other good stuff, some dried Porcini mushrooms that he personally picks in the wood of the Etna volcano. As I do not like eating them on their own, the only way to eat them is in a risotto.
Porcini mushrooms are very good as low in calories but loaded with protein and fibre, they also promote digestive health and are high in antioxidants.

porcini risotto
  • DifficultyMedium
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time30 Minutes
  • Serving2
  • Cooking methodBoiling
  • CuisineItalian


  • 160 gArborio rice
  • 50 gdried porcini mushrooms
  • 1Vegetable Stock Cube
  • 60 gParmesan
  • 1 teaspoonunsalted butter
  • somenutmeg, parsley, black pepper, white wine, salt
  • 1 clovegarlic


  • Pan
  • Frying Pan
  • Ladle
  • Wooden Spoon

Here you can find some easy steps in order to prepare a good mushrooms risotto:

  1. Soak the dried mushrooms in 0.5l warm water for 2 hours, then drain and chop them.
    Pour 1lt water in a saucepan, bring to boil and add a vegetable stock cube, leave it boiling at low heat.
    Pour some olive oil in a pan and add the rice, let it brown for 5-10 minutes, always at low heat.

  2. Toss the chopped mushrooms in a wide frying pan together with a clove of garlic, previously crushed with the palm of your hand, sprinkle some black pepper.  Let the all fry, on a low heat, for 5-10 minutes, when they are done and look crispy, remove the garlic and add the browned rice. At this point, first add some white wine and, when it evaporates, start adding some of the broth, at the beginning only two medium ladles of it. If needed, add some salt;
    Keep mixing and adding the broth at small quantities for at least 30 minutes;

  3. Ten minutes before you think the risotto should be cooked, chop some parsley, part of it to be added in the risotto and part of it to be used as decoration on top;
    only when the risotto is cooked (try it and if it is not crunchy in the middle, means that is done), turn off the flame and add some chopped parsley along with a teaspoon of butter, a sprinkling of Parmesan and a pinch of nutmeg. Mix again and get it even creamier. Now you can serve it.
    I generally sprinkle some other Parmesan on top.
    Buon appetito.


Please a reminder for a perfect risotto is to continuously mix the risotto and with a wooden spoon.

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