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Risotto with Porcini Mushrooms

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(Recipe ID: 544)

Serves 4

Preparation time: 35 minutes; Cook time: 40 minutes

Source: Vito De Carolis

Earthy 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 dried porcini*, soaked in one cup of water *

    roughly 1 package

  • 3 tablespoons Colonna Extra Virgin Olive Oil* *
  • 1/2 Onion, finely diced
  • 1 1/2 cups Carnaroli rice* by Cascina Belvedere *
  • 1/3 cup Dry white wine
  • 4 cups Hot beef broth
  • 1 cup Mushroom water; strained
  • 2 tablespoons Butter
  • 1 cup Parmesan cheese; freshly grated and divided
  • 1/2 cup Heavy cream
  • 1/2 cup Parsley, minced
  • to taste Sel de Mer* fine sea salt *
  • to taste fresh ground pepper* *


  1. Soak dried porcini in a cup of hot water(or stock) for 30 minutes for best results soak overnight.
  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 caramelize.
  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 peppercorn, parsley, and cover the risotto for two minutes.
  10. Serve with the remaining grated “Parmesan” cheese.


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