Autumn has a very clear scent: damp leaves, crisp air, and that deep perfume of mushrooms emerging from the forest. In northern Italy, among the rice fields of Lombardy and Veneto (and all of Italy), that aroma turns into one of the most beloved dishes in Italian cuisine: mushroom risotto (in this case, porcini), a version of the classic risotto that captures all the flavor of the forest in every spoonful. Nothing complicated, just the essentials: rice, mushrooms, broth, butter, and cheese. A few little tricks and a bit of love, which always shows. And my step-by-step video.
In this recipe, I take you with me into that autumnal kitchen: burners on, heavy saucepan, ladle in hand, and the perfume of mushrooms filling the house. With very few ingredients and a couple of careful details, you will achieve a mushroom risotto with a silky texture that distinguishes an authentic risotto from a simple rice with mushrooms.
Index
Watch the video with all the steps
Below you can watch the video with all the steps to prepare a mushroom risotto in the easiest way.
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Main ingredients for mushroom risotto
For 2 people
⏱ Preparation time: 30 min
⏱ Cooking time: 25 min
- 160 g risotto rice (preferably Carnaroli)
- 30 g dried mushrooms (e.g., dried porcini)
- 750 ml hot water (to hydrate the mushrooms and make the broth)
- 25 g grated cheese (Grana Padano, Parmesan, or aged sheep cheese)
- 20 g very cold butter (for the mantecatura)
- 1 clove of garlic
- A generous splash of dry white wine
- Fresh thyme (or chopped parsley, if you prefer)
- Extra virgin olive oil
- Fine salt
- Freshly ground black pepper
Remember: At the end of the article, you will find the complete recipe card with cooking times, quantities, and detailed steps.
How to prepare mushroom risotto
Rehydrate the mushrooms and prepare the broth
Place the dried mushrooms in a heat-resistant bowl. Heat the water until almost boiling and pour it over the mushrooms. Let them soak for about 30 minutes, until they are tender and fragrant. Then, carefully remove the mushrooms and strain the water through a fine sieve or cheesecloth to remove impurities. That liquid will be your mushroom broth, the base of the risotto’s flavor. Keep the broth warm over very low heat.
Prepare the base with a forest aroma
In a wide saucepan, heat a splash of extra virgin olive oil along with a small knob of butter. Add the whole, slightly crushed garlic clove and, if you use it, a little finely chopped onion. Cook over low heat until the onion is translucent and remove the garlic if you don’t want an overly strong flavor. Add a few leaves of fresh thyme, which provide that wild touch reminiscent of walking among pines and dry leaves.
Toast the rice and deglaze with white wine
Add the Carnaroli rice to the saucepan and mix it well with the base, letting it toast for a couple of minutes until the grains look slightly transparent. Season with a pinch of salt. Pour in a good splash of dry white wine and stir until the alcohol evaporates. This step perfumes the risotto and balances the intensity of the mushrooms.
Cook the risotto with the hot mushroom broth
Start adding the very hot mushroom broth with a ladle, just enough to cover the rice. Stir frequently, always maintaining a gentle simmer. As the liquid is absorbed, add more broth. After the first few minutes, add the rehydrated and chopped mushrooms, mixing well so their flavor blends with the rice. Taste for salt halfway through cooking, because the mushroom broth already provides part of the intensity.
Control the perfect point of the mushroom risotto
In total, the risotto will need about 16 to 18 minutes, depending on the rice and the heat. As a reference, you can use approximately 900 ml of liquid for every 200 g of rice, but the most important thing is the texture: the grains should be al dente and the whole should be creamy, juicy, never dry or clumpy. If you run short on broth, add a little hot water. The mushroom flavor will remain intense.
Finish the risotto with cold butter and cheese
When the rice is at its point, turn off the heat. Add the very cold butter cut into cubes and the grated cheese. Stir vigorously while tilting the saucepan slightly to let air in. This gesture creates a natural emulsion that turns the risotto into a silky cream. Adjust with black pepper and finish with a few thyme leaves or a little chopped parsley.
Serve your mushroom risotto
The mushroom risotto is served immediately. Place it on the plate and tap the base gently so it spreads and forms a slight “wave” on the surface. It should not be stiff or form a mountain. A fine dusting of cheese, a touch of freshly ground pepper, and a sprig of thyme are enough to complete the dish. Every bite smells like an autumn forest and proves that with few ingredients and good technique, you can achieve something truly special.
Tips and advice for a perfect mushroom risotto
The broth must always be very hot
Add the mushroom broth always hot. If you add cold liquid, you stop the cooking and the rice becomes gritty. It is one of the most common mistakes and is easy to avoid.
Dried mushrooms, intense flavor all year round
Dried mushrooms, such as dried porcini, allow you to enjoy this risotto at any time with a concentrated and deep aroma. Just remember to strain them well and use their water.
Choose the right rice for risotto
Rice like Carnaroli offers better resistance to cooking and helps achieve the right creaminess without overcooking. It is an important ally for mastering the texture of mushroom risotto.
Cold butter for a silky cream
Very cold butter at the end helps emulsify the rice starch with the fat and cheese, creating a shiny and smooth risotto, without the need for cream.
Do not overload the recipe
This dish lives on the balance between mushrooms, rice, butter, cheese, and herbs. Adding too many ingredients can take away from the forest flavor.
Frequently Asked Questions
What type of mushrooms are best for this mushroom risotto?
Quality dried mushrooms, such as porcini, provide an intense and aromatic flavor to the broth and the risotto. You can also combine them with sautéed fresh mushrooms.
Can I make the risotto only with fresh mushrooms?
Yes, but the result will be milder. Dried mushrooms concentrate more flavor.
Which rice is most suitable for mushroom risotto?
Carnaroli is an excellent option for its ability to absorb liquid and keep the center firm. Arborio also works, but requires more attention so it doesn’t overcook.
How do I get the creamy texture without adding cream?
With hot broth added little by little, the rice starch, very cold butter, and grated cheese at the end. That combination is enough for a mushroom risotto.
Can mushroom risotto be prepared in advance?
Ideally, serve it freshly made. If you need to get ahead, cook the rice a few minutes less, cool it spread out, and finish with hot broth just before serving.
Related recipes you will love
If you are passionate about comforting Italian recipes, here are other ideas to travel through Italy from your kitchen:
- Pasta with tomato and basil: Italian simplicity for any day.
- Bolognese lasagna: the great Sunday classic with an Italian soul.
- Pasta with broccoli and anchovies: a simple combination full of character.
Enjoy your mushroom risotto!
This mushroom risotto proves that with good ingredients, patience, and a couple of key gestures, the flavor of the autumn forest can arrive straight to your table. Preparing it is almost a ritual, and sharing it is even better.
If this recipe has inspired you, subscribe to my YouTube channel and follow me on Instagram to discover more authentic Italian recipes, seasonal ideas, and tips that make a difference. Tell me in the comments how your mushroom risotto turned out and share your photos; I am very excited to see your served dish.
Enjoy your meal!
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The card
Mushroom Risotto
Ingredients
- 160 g Risotto rice preferably Carnaroli
- 30 g Dried mushrooms for example dried porcini
- 750 ml Hot water to hydrate the mushrooms and make the broth
- 25 g Grated cheese Grana Padano, Parmesan, or aged sheep cheese
- 20 g Very cold butter for the mantecatura
- 1 diente Garlic
- 1 chorrito Dry white wine
- Fresh thyme or chopped parsley
- Extra virgin olive oil
- Fine salt
- Freshly ground black pepper
Instructions
- Hydrate the dried mushrooms in hot water for about 30 minutes, strain the liquid once through a fine sieve, and reserve it as hot broth.
- Finely chop the onion if using, and lightly crush the garlic clove.
- In a saucepan, heat olive oil and a small amount of butter, add garlic and onion, and sauté over low heat until the onion is translucent; add a few thyme leaves.
- Add the Carnaroli rice and toast for a couple of minutes, mixing well with the sautéed base, and season lightly with salt.
- Pour in a generous splash of dry white wine and stir until the alcohol has evaporated.
- Start adding the hot mushroom broth little by little, stirring frequently and keeping it at a gentle simmer.
- Incorporate the hydrated and chopped mushrooms when the rice has absorbed part of the liquid, and continue cooking, adding hot broth as needed.
- Taste for salt halfway through cooking and adjust if necessary, keeping the rice al dente and the texture creamy, without letting the risotto dry out.
- When the rice is cooked, turn off the heat, add the very cold cubed butter and the grated cheese, and stir vigorously until you get a silky and shiny risotto.
- Serve the creamy mushroom risotto immediately with an all’onda texture, finishing with freshly ground black pepper and a few leaves of thyme or chopped parsley.
Video
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