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Risotto

With Porcini Mushrooms
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Ingredients

For 4 Servings

  • 11 oz Arborio rice, 14 oz Porcini mushrooms
  • 2 oz parmesan cheese, 1.2 oz. butter
  • 4 cups vegetable broth, 1 glass of dry white wine
  • 1 small onion, 4 spoons of extra-virgin olive oil
  • 1 clove of garlic, 3 spoons of parsley, salt and pepper
Scroll Down for the recipe
Step
1

Cooking the mushrooms

  • Slice the mushrooms
  • In a large pan, fry the garlic in the oil and then add the mushrooms and saute for approximately 10 minutes over high heat.
  • Add salt and pepper to taste
  • When the mushrooms are ready, turn off the heat and garnish with parsley
Step
2

Get your rice ready

  • Slice the onions
  • Meanwhile in another large pan, fry the finely chopped onion in the olive oil. Add the rice. Saute for the two minutes and then add the dry white wine.
  • When the wine is completely absorbed, add a ladle of hot broth and cook for 15-18 minutes over a low heat. Continue to stir and add broth when necessary.
Step
3

Add Parmesan cheese

  • 5 minutes before the rice is cooked, add the mushrooms and continue cooking.
  • When cooking is complete, turn off the heat and stir in butter and parmesan cheese. Garnish with leaftover parsley.
Step
4

Feel like a chef, enjoy your risotto with porcini mushrooms!

  • Allow you Risotto with Porcini mushrooms to sit for a few minutes and then serve.
  • As a final touch, you can garnish the plate with any leftover cooked mushrooms.
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Suggested Products

ARBORIO

#1 RISOTTO RICE VARIETY IN ITALY

This is the most famous variety in Italy and the world.

It's ideal for the preparation of excellent risottos due to the size of its grains that are larger than average. Its high starch content allows it to retain its bite after cooking.

CARNAROLI

THE RICE CHOSEN BY ITALIAN CHEFS FOR THEIR RISOTTO!

This is the most variety of italian rice, often considered as the "King of Rice".

Elongated and dense grains that stay firm after cooking and with great absorption capacity.

VIALONE

RICE FOR RISOTTO FROM THE REGION OF VENETO

Round and dense grains of medium dimension with great capacity for growth while cooking

CARNAROLI AGED RICE

PREMIUM RICE FOR GOURMET RISOTTO

Cultivated in the rice fields of Lombardia and Piemonte regions, this rice is subjected to a careful selection followed by a maturation of 18 months.

This special aging process, known since antiquity, improves every feature of the grain. The process results in a unique consistency, a crisper structure and greater ability to absorb perfumes and seasonings.

An extraordinary selection for a 5-star risotto!

Risotto

With Porcini Mushrooms

Ingredients

For 4 Servings

  • 11 oz Arborio rice, 14 oz Porcini mushrooms
  • 2 oz parmesan cheese, 1.2 oz. butter
  • 4 cups vegetable broth, 1 glass of dry white wine
  • 1 small onion, 4 spoons of extra-virgin olive oil
  • 1 clove of garlic, 3 spoons of parsley, salt and pepper

Step 1

Cooking the mushrooms

  • Slice the mushrooms
  • In a large pan, fry the garlic in the oil and then add the mushrooms and saute for approximately 10 minutes over high heat.
  • Add salt and pepper to taste
  • When the mushrooms are ready, turn off the heat and garnish with parsley

Step 2

Get your rice ready

  • Slice the onions
  • Meanwhile in another large pan, fry the finely chopped onion in the olive oil. Add the rice. Saute for the two minutes and then add the dry white wine.
  • When the wine is completely absorbed, add a ladle of hot broth and cook for 15-18 minutes over a low heat. Continue to stir and add broth when necessary.

Step 3

Add PPARMESAN CHEESE

  • 5 minutes before the rice is cooked, add the mushrooms and continue cooking.
  • When cooking is complete, turn off the heat and stir in butter and parmesan cheese. Garnish with leaftover parsley.

Step 4

Feel like a chef, enjoy your risotto with porcini mushrooms!

  • Allow you Risotto with Porcini mushrooms to sit for a few minutes and then serve.
  • As a final touch, you can garnish the plate with any leftover cooked mushrooms.
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