porcini risotto

Porcini Risotto

May 29, 2015

A perfect Porcini Risotto for those romantic home-cooked meals and whenever you have a well deserved craving for phenomenal Italian cuisine.

  • Prep: 20 mins
  • Cook: 30 mins
porcini risotto


1Rinse the mushrooms, break them into tiny pieces and soak in roughly 1 cup of hot water (not boiling) for about 30 minutes.

2While the mushrooms are soaking, put chicken bouillon cubes in a pot, add a bit of hot water to first dilute the bouillon. Then put 8 cups of hot water in the pot and bring to a boil on high heat. Lower heat to a simmer once it's boiling and don't forget to stir a little.

3Add the bovril. Keep the stock on a simmer.

4Add mushroom water to stock once the mushrooms are soft. Keep the mushrooms for later.

5Turn the heat on high, add most of the butter and then add all the rice, keep the rice moving.

6After approximately 5 minutes, add onions and a bit more butter and keep stirring for about 2 minutes or until onions turn translucent.

7Turn down the heat to medium if rice is burning. Keep stirring.

8Use a ladle to add stock to the rice, add one ladle at a time and keep stirring until the rice absorbs all the stock and then put another ladle-full of stock and repeat the process.

9Add the mushrooms and repeat the process for 20 minutes until the rice is al dente and cooked as desired.

10Add some Parmesan cheese and a bit more butter to finish things off.

11Fold the cheese with the rice and enjoy.


20-30g dried porcini mushrooms

2 cubes chicken bouillon

8 cups hot water

1/2 tsp bovril or 1/2 cube beef bouillon

1/8 cup unsalted butter

12 oz arborio rice

1 large onion, finely chopped

1/4 cup Parmesan cheese, grated