Recipe: Porcini Mushroom Risotto

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This recipe is ideal for the fall, when you crave hearty foods and warm meals. After a long day at work, nothing beats a comforting bowl of risotto!

Picking and washing porcini mushrooms is time-consuming, but the results are worth it. You don’t want to squander all of your efforts in making this risotto.

When I say I make risotto, people always ask if it’s rice. I just smile and say yes because they are thinking of the Italian word risotto which means the same thing as rice. However, it is essentially a type of rice that is cooked in a continuous motion over low heat. It’s basically rich and creamy, almost as good as cream.

Ingredients ( Serves 4 )

• 800 g 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 knife. Cut the cup and the stalk into medium sized pieces. In a saucepan, sautè the garlic and the herb in 5 tablespoon of oil. Before the garlic becomes golden brown add the mushrooms, salt and pepper. cover it and cook slowly for 15 minutes. Use the basic risotto recipe, add the mushrooms 5 minutes before the rice is cooked.

Do you want to learn how to prepare many other traditional Italian and Tuscan recipes? Attend one of our cooking classes and culinary tours near Florence