TABELIAAUTHENTIC RECIPE
Risotto ai Funghi PorciniPorcini Mushroom Risotto
A risotto emblematic of Italian autumn tables. Exceptional when fresh porcini are available in autumn, it can be enjoyed all year with dried porcini and their soaking liquid. Earthy aroma and concentrated savor merge with butter in this northern Italian classic.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Carnaroli rice320 g
- Dried porcini mushroomsSoak in 400 ml warm water for 30 minutes. Strain the soaking liquid and add to the broth.30 g
- Vegetable or meat brothCombine with the porcini soaking liquid and keep warm.1000 ml
- GarlicLightly crush to infuse the butter.1 clove
- OnionFinely chopped.1 piece
- Dry white wine100 ml
- ButterReserve half cold for the mantecatura.80 g
- Parmigiano Reggiano60 g
- Flat-leaf parsleyFinely chop and scatter on to finish.1 bunch
Method
Soak the porcini
- 1 Soak 30 g dried porcini in 400 ml warm water for 30 minutes.
- 2 Strain the soaking liquid through a fine sieve.
- 3 Combine with the broth and keep warm.
Ready when
The porcini are softened and the soaking liquid strained.
Caution
Unstrained soaking liquid may contain grit. Use a fine sieve.
Sauté the porcini
- 1 Heat 40 g butter and 1 crushed garlic clove in a frying pan over medium heat.
- 2 Sauté the drained porcini over high heat for 3–4 minutes.
- 3 When golden on the surface, season with salt and pepper, add chopped parsley and remove; remove the garlic too.
Ready when
The porcini surface is golden and smells toasted.
Caution
Sauté quickly over high heat. Low heat releases water and makes them stew.
Sauté onion and add rice
- 1 Melt 40 g butter in a saucepan and sauté the onion over medium heat for 6 minutes until softened.
- 2 Add 320 g Carnaroli rice and toast over medium heat for 2 minutes.
- 3 Add 100 ml white wine and evaporate the alcohol for 2–3 minutes.
Ready when
The alcoholic smell has dissipated.
Cook while adding broth
- 1 Add warm broth 1 ladle at a time and cook, stirring, for about 18 minutes.
Ready when
The rice is al dente.
Caution
Keep the broth warm at all times. Cold broth interrupts cooking.
Return porcini and finish with mantecatura
- 1 Return the sautéed porcini.
- 2 Turn off the heat and perform mantecatura with cold butter and 60 g Parmigiano: the finishing emulsification with butter or cheese.
- 3 Plate and scatter with parsley.
Ready when
The butter and cheese are emulsified and the risotto creamy.
Caution
Use cold butter.
About this dish
Autumn in Lombardy and Piedmont brings together the rice-growing Po Valley and mountain porcini. When mushrooms start appearing in markets, risotto naturally returns to northern Italian tables.
The culture of putting rice at the center is the region’s own history. Rice farming on the plains, mushroom gathering in the mountains and urban trattorias overlap, establishing porcini risotto as a traditional dish enjoyed both at home and in restaurants.
It remains a frequent choice for autumn weekends and celebratory lunches. Sometimes served before meat and sometimes the centerpiece for enjoying mushroom season itself, it continues as a northern Italian staple.
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