Dry Porcini Mushroom Risotto

Cooking time: app.30 minutes
Prep time: 15 minutes
Makes: 4 Servings


4 cups Arborio rice
8 cups chicken broth
1.5 oz dried porcini
4 chopped garlic cloves
1 cup chopped onion
1/4 cup graded Parmesan cheese
1 pinch of thyme
½ cup dry white wine
4 T spoons olive oil
1/4 cup heavy cream (optional)
salt & pepper to taste


Prior to any procedure, rehydrate the dried porcini in 2 cups of hot water for one hour. Separate porcini from soaking water. Chop porcini coarsely and filter the water through a coffee filter. Add water to chicken broth and bring to a simmer.

As you are ready to start the risotto, mix porcini, ½ of the garlic, ½ of the onions, ½ of the olive oil and the thyme in an oven proof dish. Season with salt & pepper. Place in a preheated oven at 400 degrees. Remove from oven after 15 minutes and cover with foil to keep hot.

The risotto is started as the mushrooms are cooking.

In a preheated Dutch oven, sweat seasoned onions in olive oil at medium high heat for 2 mn. Add rice and let cook 3 mn. Risotto need to be stirred  all the time. I like to use a flat wooden spoon so the rice will not stick to the bottom. Add wine and the rest of the garlic, season with S&P stirring continuously for another 2 mn. Lower the heat to medium.
Now, start adding the simmering broth half a cup at the time, every 2 minutes or so until liquid is almost all absorbed, stirring all the time. When all the broth is used, fold in the mushrooms, cream and Parmesan cheese.  Stir. The risotto should be creamy but not mushy. Check seasoning. The dish is ready for serving.
For more impact you may add more cheese and / or paper thin truffle shavings if you wish.

This is a basic recipe. Any dry or fresh mushrooms can be used.



Louis Jeandin

Mushrooms All Year


(541) 535-6562 or (541) 973-6595