Risotto ai Funghi Porcini


  1. Wash the fresh mushrooms and slice them.
  2. Put them in a pan with butter and  add the chopped parsley.
  3. Finish cooking for a few minutes and keep aside.
  4. Finely chop the onion and let it cook over low heat in extra virgin olive oil and butter.
  5. Add the dried porcini mushrooms previously softened and finely chopped and, after allowing to brown a little, put the toasted rice.
  6. Add the white wine and, when it has evaporated, pour the broth already hot and stretched with the water used to soak the dried mushrooms.
  7. Cook the risotto adding the broth from time to time and let the rice absorbs it completely.
  8. A few minutes before the end of cooking add the freshly sautéed mushrooms and the seasoned grated bitto.
  9. Rice must be creamy and “all’Onda”.
  10. Pour a good ladle of rice into each dish and serve hot.

by  Della Tecnica e dell’Arte di fare il Risotto – Edizioni del Baldo 2013


350 gr rice

500 gr fresh porcini mushrooms

50 gr dried porcini mushrooms

1 shallot



50 gr seasoned grated bitto

39 gr butter

1,5 lt light meat broth

1/2 glass of dry white wine

4 tablespoons of extra virgin olive