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Risotto with Porcini Mushrooms

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 6 servings 1x
  • Category: Rice / Risotto
  • Cuisine: Italian


Units Scale

  • 3 cups fresh porcini mushrooms, thinly sliced
  • 3 Tbsp. olive oil
  • 1 garlic clove, minced
  • 1/4 cup finely chopped Italian parsley
  • 1/2 cup dry white whine
  • freshly ground black pepper and sea salt to taste
  • 1 recipe Risotto Parmigiana ( ** see below)


  1. Clean the porcini mushrooms by gently brushing or wiping away any dirt.
  2. Wipe the mushrooms with a slightly damp paper towel.
  3. Do not immerse them in water.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Add the porcini mushrooms and cook until golden brown, about 7 minutes.
  6. Add the garlic and parsley and cook for 1 minute, stirring well. Be careful not to burn the garlic.
  7. Add the wine, stir well, cook for 1 minute more, and set the skillet aside.
  8. Season the mushrooms with a little freshly cracked sea salt and black pepper.
  9. Make the risotto as directed in the following recipe, stirring the cooked porcini mushrooms into the rice at the beginning.


  • from “The Harry’s Bar Cookbook” by Arrigo Cipriani, 2006
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