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Risotto with Porcini Mushrooms

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(Recipe ID: 544)

Serves 4

Preparation time: 20 minutes; Cook time: 40 minutes

Source: Vito De Carolis

Earty porcini and excellent rice combine for a fine risotto.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1/2 cup Packed Italian dried porcini, soaked in one cup of water *
  • 3 tablespoons Extra Virgin Olive Oil *
  • 1/2 Onion, finely sliced
  • 1 1/2 cups Carnaroli rice *

    Cascina Belvedere - suggested

  • 1/3 cup Dry white wine
  • 4 cups Hot beef broth
  • 1 cup Mushroom water; strained
  • Fine sea salt and black peppercorn; freshly ground to taste *
  • 2 tablespoons Butter
  • 1 cup Parmesan cheese; freshly grated and divided
  • 1/2 cup Heavy cream
  • 1/2 cup Parsley, minced


  1. Soak dried porcini in a cup of warm water for 15 minutes.
  2. Chop them coarsely, and set aside.
  3. In a large frying pan heat the Extra Virgin Olive Oil, and add onion and sauté until light brown.
  4. Then add rice, stirring constantly let it stick and burn.
  5. Stir in the white wine, and continue stirring until it has evaporated completely.
  6. Then stir in a cup of beef broth; stir in chopped mushrooms and their strained liquid.
  7. Then continue adding beef broth a cup at a time, stirring occasionally.
  8. About five minutes before the rice is done, check seasoning.
  9. As soon as the rice is “al dente”, turn off the heat, stir in butter, half Parmesan cheese, heavy cream, a little bit of ground black peppercorn, parsley, and cover the risotto for two minutes.
  10. Serve with the remaining grated “Parmesan” cheese.


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