🍄 Porcini Risotto
Risotto ai funghi porcini is arborio rice slowly cooked with onion, white wine and stock, and rich with porcini mushrooms, often a mix of fresh and dried. It is finished with butter and parmesan, giving a creamy texture and a deep, woodsy, savoury flavour. It is an autumn classic served as a first course or main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g arborio rice
- 20 g dried porcini + 200 g fresh porcini (or other mushrooms)
- 1 onion, finely chopped
- 100 ml dry white wine
- 1.2 l hot vegetable stock
- 30 g butter
- 40 g parmesan, grated
- 1 tbsp olive oil, salt, pepper
Method
- Soak the dried porcini in 250 ml warm water for 20 minutes, chop them and keep the strained liquid.
- Soften the onion in the oil, add the sliced fresh porcini and cook for 5 minutes.
- Add the rice, toast for 2 minutes, pour in the wine and let it evaporate.
- Add the soaked porcini, their liquid and the stock a ladle at a time, stirring, for about 18 minutes.
- Off the heat, stir in the butter and parmesan and serve.
How to make it lighter
- Mushrooms are low in calories, so double them and reduce the rice.
- Use 10 g butter or skip it; the parmesan still makes it creamy.
- Keep the portion around 300 g and add a side salad.
History
Porcini risotto is a traditional autumn dish in northern Italy, where porcini are foraged in mountain and hill forests. Dried porcini made it possible to cook it all year round.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Porcini Risotto and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →