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5 from 2 votes

Risotto with Porcini Mushrooms

Risotto with Porcini Mushrooms is wonderful with fresh or even dried porcini mushrooms. This risotto gets its creaminess from butter and freshly grated Parmigiano-Reggiano. Gluten-free and wonderful when you are craving homemade Italian food. Vegan option.
Prep Time10 mins
Cook Time20 mins
Course: Dinner
Cuisine: Italian
Keyword: porcini mushrooms, rice, risotto
Servings: 4
Author: Lora

Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 medium onion diced
  • 2 cups Arborio rice
  • ½ ounce dried porcini broken into pieces with your hands or fresh if you’re lucky
  • 1 zucchini sliced thin (or use fresh spinach)
  • ½ cup dry white wine
  • 3 ½ cups chicken stock (or broth) hot
  • ½ pound fresh porcini cleaned and thinly sliced (if you're using fresh, leave out the dry)
  • ¼ teaspoon fine sea salt, or to taste
  • 8 ounces fresh baby spinach
  • 4 tablespoons unsalted butter use margarine if you're vegan/dairy-free
  • ½ cup freshly grated Parmigiano-Reggiano more, to taste (omit if you're vegan/dairy-free)

Instructions

  • Add 1 cup of hot water to a small bowl. Add the dried porcini and steep them for 15 minutes.
  • Heat the olive oil on medium heat in a  large skillet; add the onion and zucchini (if using zucchini)and cook until the onions are translucent and soft (but not browned).
  • Add the rice and stir with a wooden spoon about 3 minutes. Add the white wine and cook about 1-2 minutes stirring with the wooden spoon.
  • Add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. If using dried porcini mushrooms, strain the liquid (reserve it) it's in and chop the dried mushrooms.
  • If using dried porcini, add the dried porcini and the strained liquid they soaked into the rice.
  • Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Just before adding the last 4 to 6-ounces of stock add the freshly sliced porcini (if you're using fresh porcini). Depending on if you're stock/broth was salted, check the risotto and see if it needs some salt (add salt to taste).
  • Cook until the rice is tender and creamy and al dente, about 15-20 minutes. Remove the pan from the heat.
  • If using fresh spinach, add when the rice is al dente. Stir in the butter and cheese until well mixed.
  • Serve hot. Ladle out onto plates and grate on some more Parmigiano-Reggiano (if you like). ENJOY!