Risotto ai porcini – Porcini mushroom risotto recipe

mushroom risotto

A traditional Italian recipe by our chef Antonella. Pursue your passion for food on a cookery holiday in Italy.

Risotto ai porcini
Porcini mushroom risotto

Serves 4
• 320g Arborio rice
• 800g fresh porcini mushrooms
• 2 garlic cloves
• Parsley or nepitella – this is a typical herb that is used in Italy when cooking mushrooms
• Salt and pepper
• Olive oil

Remove the stalks of the mushrooms and clean the cap and the stalk with a knife. Cut the cap and the stalk into medium sized pieces. In a saucepan, sauté the garlic and the herb in 5 tablespoons of oil, before the garlic becomes golden brown add the mushrooms and salt and pepper then cook slowly with the cover for 15 minutes. Using the basic risotto recipe, add the mushrooms 5 minutes before the rice is cooked.
This mushroom recipe can also be used to dress homemade pasta, for crostini (toasted bread), with polenta with a sprinkle of Parmesan.