clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Porcini Mushroom Risotto with Truffles

Porcini Mushroom Risotto with Truffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 15 minutes
  • Additional Time: 0 hours
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Rice / Risotto
  • Cuisine: Italian


Risotto is so simple to make and ever-so gratifying!  This risotto is bursting with flavor from cherished Italian porcini mushrooms and Parmigiana (Parmesan) cheese.  A little bit of sage and rosemary sing through the velvety cream added.  Follow these simple instructions and enjoy what was once 'cucina povera' (food of the poor) and today is served in high-end restaurants.


Units Scale
  • 6 cups hot chicken or vegetable broth/stock
  • 1 stick butter
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp. Italian truffle paste
  • 11/2 cups porcini mushrooms
  • 1 Tbsp. freshly chopped sage
  • 1 Tbsp. freshly chopped rosemary
  • 1/2 cup dry white wine
  • 21/2 cups arborio rice
  • 11/2 cups freshly grated Parmigiana cheese (Parmesan)
  • 1 cup heavy cream
  • Garnish: Sprig of fresh rosemary
  • Grated Parmigiana to pass around to guests


  1. Soak dried porcini mushrooms in very hot water for 20 minutes.  This will reconstitute them out of the dried state.  Then strain the mushrooms from the liquid and chop into about ½” pieces.  Set aside
  2. On medium heat, melt the butter in a large frying pan or medium-sized stock pot.
  3. Add the onions and garlic.  Saute’ for about 7 minutes until a little golden, but not browned at all.
  4. Add the sage and truffle paste, stir in well.
  5. Add the chopped porcini mushrooms, gently mixing them into the mixture.
  6. Add white wine and stir until absorbed into the onions and garlic mixture.  Deglaze the bottom of the pan to pick up all of the browned bits.
  7. Add ½ cup arborio rice, saute’ for several minutes (about 3 minutes), until the rice becomes ‘translucent’, constantly stirring with a wooden spoon to avoid sticking to the pan or burning.
  8. Add the chopped porcini mushrooms and mix well.
  9. Add 1 cup of hot broth/stock.  Stir until the rice has absorbed all of the liquid.
  10. Add another cup of rice, stirring again until well mixed.
  11. Add 1 cup of hot broth/stock again.  Stir until all liguid is absorbed again.
  12. Repeat one or two more times, alternating with rice and then broth/stock.
  13. This process of stirring should take about 20 minutes which is what makes the rice so creamy.
  14. As soon as the rice is al dente, turn off the heat and:
  15. Add the parmigiana cheese and mix well.
  16. Add the cream a little at a time; using only the amount that you prefer.
  17. Salt and pepper to taste.
  18. Sprinkle in the rosemary.
  19. Cover the risotto and allow to sit for 2 minutes and then:
  20. Serve immediately.
  21. Garnish with sprigs of rosemary.


  • Serving Size: 1 cup
Verified by ExactMetrics