Recipe for Tuscan Risotto with Porcini Mushrooms
3 cloves garlic, peeled and finely minced
1 small yellow onion, finely chopped
1/2 oz. dried Porcini mushrooms, reconstituted and chopped
2 tbsp. fresh parsley leaves, finely chopped
1 cup Arborio rice
4 cups chicken or vegetable broth, heated
1 tbsp. extra virgin olive oil
3 tbsp. unsalted butter, divided
½ cup dry white wine
½ cup Pecorino Romano cheese, freshly grated
Sea salt and black pepper
Note: For added flavor, substitute ½ cup of chicken or vegetable broth with the liquid used to reconstitute the dried porcini mushrooms. Use a coffee filter or cheesecloth to strain the liquid to remove any sediment left from the mushrooms before using.
Tip: When making this recipe, be sure to use Arborio rice. Other types of rice won’t deliver the coveted rich, creamy texture this variety delivers.
1. In a small saucepan, heat chicken or vegetable broth over medium-high heat.
2. In another small saucepan, add olive oil, one tablespoon butter, and garlic. Turn heat to medium and sauté for approximately 1-2 minutes, stirring frequently, or until garlic softens.
3. Add onion and sauté for 2 minutes before adding the reconstituted Porcini mushrooms. Cook mushrooms approximately 4 or 5 minutes, or until they develop some color.
Remove from heat and season with salt and black pepper, to taste. Transfer to a bowl and set aside.
4. Return pan to heat and add remaining butter. Add Arborio rice and cook until thoroughly coated, approximately 1-2 minutes. Add white wine and stir constantly until wine is completely absorbed.
5. Add one cup warm broth to pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency. This process should take approximately 25-30 minutes.
(For a creamier texture, add more broth until you achieve the results you desire.)
6. Remove from heat and stir in the freshly grated Pecorino Romano cheese and fresh parsley. Add sautéed mushroom mixture and stir until thoroughly combined. Season with salt and black pepper, to taste.
7. Transfer to serving dish and sprinkle with additional fresh parsley, if desired, and serve.
Prep time: 15 minutes
Cook time: 40-45 minutes
Risotto is most often associated with Northern Italy, where rice production is more common. However, this version gets its distinctive flair from the inclusion of two classic flavors often associated with Tuscany: Porcini mushrooms and Pecorino Romano cheese.
Be aware the Pecorino Romano cheese has a stronger flavor than Parmesan. For a more moderate flavor, you can adjust the recipe to substitute with ¼ cup Pecorino Romano cheese and ¼ cup Parmesan cheese instead.
Also, this Tuscan mushroom risotto recipe follows the traditional “stand and stir” method of making risotto. Although this approach takes a bit more time, the results are well worth it.
Pair this Tuscan Risotto with Porcini Mushroom dish with your favorite meat, chicken, or pork entrée.
Enjoy this Tuscan Risotto with Porcini Mushrooms!
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