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Porcini risotto with parmesan and white wine

Porcini risotto - ©Gourmet Friday

Porcini risotto

I love the aroma of cooked mushrooms, and this recipe for porcini risotto is one of my favorites. For the preparation of risotto, rice of the Arborio variety is most often used, since it is not cooked and the grains remain whole. Porcini mushrooms are some of the most aromatic and delicious mushrooms, and this year they are abundant everywhere.


  • 1 cup Arborio rice
  • 200 g porcini mushrooms
  • 1 onion
  • 2 cloves of garlic
  • 30 g butter
  • 100 ml of white wine
  • 3 cups vegetable broth
  • 80 g parmesan
  • thyme


Wash the rice and drain it very well. Finely chop the onion and garlic. Stew the porcini mushrooms in hot oil. In another pan, heat more oil and cook the onion and garlic in it. After about a minute, add the drained rice, add the porcini mushrooms and stir again. Now is the moment when little by little you have to add the broth. First add the wine, salt and pour a little-by-little the broth, stirring constantly. Finally, sprinkle with the parmesan and thyme. Serve with chilled white wine or rosé.

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