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Call for a Mushroom Risotto for Italian Wine Tasting

We were recently challenged to make Mushroom Risotto for an event. We immediately accepted, recalling our fond memories of traveling to Tuscany for a week of culinary cooking classes. We pulled from what we learned from one of the classes to make our favorite Porcini Mushroom Risotto.

This makes a great fall and winter dish--keep reading for the recipe!

Porcini Risotto

Serves 10


  • 1 cube of porcini boullion, dissolved in 1 liter of water
  • 2 oz. dried porcini mushrooms, put in hot water to soak for at least one hour
  • 3 tablespoons Extra-Virgin olive oil
  • ½ yellow onion, minced
  • 2 garlic cloves, minced
  • 1 lb. Arborio rice
  • ½ cup dry white wine
  • ½ teaspoon kosher salt
  • ¾ teaspoon cracked black pepper
  • 6 oz. fresh white button mushrooms, coarsely chopped
  • 1 ½ tablespoons unsalted butter
  • ½ cup Parmesan cheese, grated
  • ¼ bunch fresh Italian flat leaf parsley


  • Dissolve one cube of porcini bouillon into 1 liter of hot water.
  • Put dried porcini mushrooms in enough hot water to cover and soak for one hour.
  • Drain porcini mushrooms in colander and reserve liquid.
  • Coarsely chop porcini mushrooms and set aside.
  • Heat 3 tablespoons of Extra-Virgin olive oil in a 10 quart pot.
  • Add minced onions and sauté until soft, but not brown.
  • Add minced garlic and sauté one minute.
  • Add rice and stir vigorously to roast over medium-high heat.
  • Add the white wine and stir, then reduce heat to medium-low.
  • Add reserved porcini mushroom water in 2/3 cup increments, allowing each increment to be absorbed before adding more liquid. Stir continuously during this process.
  • Reserve 2/3 cup bouillon broth and set aside for the final step.
  • Add remaining bouillon broth in 2/3 cup increments, allowing each increment to be absorbed before adding more liquid. Stir continuously during this process.
  • To ensure risotto is cooked appropriately, rice should be soft, not crunchy. If still crunchy, add additional vegetable broth or water until rice is soft.
  • Once rice has become soft and has absorbed all fo the liquid, add the Kosher salt, gradually, and stir.
  • Add porcini mushrooms to pot and lightly stir.
  • Add the black pepper and stir.
  • Slowly add remaining bouillon broth, along with white button mushrooms that have been coarsely chopped.
  • Add the unsalted butter.
  • When risotto (Arborio rice) is finished cooking and broth has been completely absorbed, add grated Parmesan cheese and Italian Flat Leaf parsley.
  • Serve immediately.
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