Creamy Porcini Mushroom Risotto Recipe

Porcini risotto is a variation on risotto, a popular Italian rice dish consisting of Arborio rice cooked in broth. Arborio rice is high in amylopectin starch, which is what gives risotto its creamy texture. This dish is frequently made with rice, chicken broth or vegetable broth, onion, white wine, lemon juice or lemon zest, butter, Parmesan cheese, and rehydrated dried porcini mushrooms, which lend rich, earthy notes to this comforting dish. Slowly cooking Arborio rice allows it to release its starches slowly, yielding a perfectly al dente rice and a creamy sauce when it is cooked properly.

Boletus edulis–known as porcini, cep, Steinpilz, or penny bun mushrooms–is an edible mushroom that can be found fresh or dried. Porcini mushrooms are used for their earthy, meaty flavor in recipes for Italian pasta and rice dishes, soups and sauces, and savory specialties like risotto.

Risotto requires time, attention, and lots of stirring to cook properly. Consider these tips when making risotto:

1. 1. Warm your stock. Cold stock straight from the fridge or counter will interrupt the cooking process you’ve already begun with the aromatics and rice. Heat your stock to a simmer, then ladle the hot stock or salted hot water in increments to the rice to allow it to cook seamlessly.
2. 2. And add the stock slowly. During cooking, your risotto needs just enough liquid for the rice to absorb and release its starch, which only happens if the grains are kept close together and moving steadily. If the rice is floating freely, you’ve added too much liquid.
3. 3. Stir, stir, stir. Speaking of moving, this is why risotto has a demanding reputation. It needs near-constant stirring to achieve that perfect creamy texture. Too much will turn it to glue, so don’t go crazy—but not enough, and it will stick to the bottom of the pan and may even burn. Aim for a happy middle ground, moving the grains around to encourage them to release their starch.
4. 4. Use medium-low heat. “Low and slow” is a phrase you’ll hear a lot with risotto, and that’s mostly true, but don’t go too low. While a vigorous boil won’t the risotto enough time to develop the plump, creamy texture you’re after, cooking it too low will take ages. Aim for a slow simmer: gentle, bubbling and steam is your friend.
5. 5. Save the fat for last. The fats found in dairy products can break and separate when heated. If you’re planning to add butter or mascarpone cheese for additional creamy richness, wait until you remove the risotto from the heat to stir it in.
6. 6. Use dried mushrooms. You can add fresh mushrooms, too, but don’t skip the dry ones. Dehydrated mushrooms have concentrated flavor, and once rehydrated in the risotto broth, they are more potent than fresh mushrooms.