The Most Famous Risotto of Italian Autumns

Name: Risotto ai funghi porcini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 350g Carnaroli or Arborio rice; 400g Fresh porcini (or 30g dried + 200g fresh/cremini); 1.5L Hot vegetable broth (or chicken); 1 Small onion/shallot, finely chopped; 1 clove Garlic (smashed); 100ml Dry white wine (e.g., Pinot Grigio); 80g Butter (divided); 80g Grated Parmesan (Parmigiano-Reggiano); EV olive oil 2 tbsp; Parsley Handful, chopped; salt and pepper to taste

Italians celebrate fall with hearty, harvest-driven plates – wild game from hunts, beans from fields, apples from orchards. One of the stars of the season is the intense, earthy flavory risotto ai funghi porcini. Families with keen eyes and loyal dogs forage the misty woods at the crack of dawn to find these rather expensive kingly porcini mushrooms. They can get to 50 euros per kilogram but it’s totally worth it! It turns humble rice into an intense flavor explosion at sagre feasts, where villages fill with laughter, fireside toasts, and shared goodies.

fungo porcino on the earth, in the grass in the wood

If you want to celebrate like a local: Here’s the 20-min recipe for porcini staple risotto of Italy!

Authentic risotto ai funghi porcini

Yield: 4

Risotto ai funghi porcini

This arborio rice cloaked in nutty porcini buttery Parmesan, and white wine is the authentic northern Italian risotto recipe.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

350g Carnaroli or Arborio rice
400g Fresh porcini (or 30g dried + 200g fresh/cremini)
1.5L Hot vegetable broth (or chicken)
1 Small onion/shallot, finely chopped
1 clove Garlic (smashed)
100ml Dry white wine (e.g., Pinot Grigio)
80g Butter (divided)
80g Grated Parmesan (Parmigiano-Reggiano)
EV olive oil 2 tbsp
Parsley Handful, chopped
salt and pepper to taste

Instructions

Prepare the porcini: brush gently the fresh mushrooms (do not rinse – they soak up water like sponges). Slice them into nice thick pieces. Heat up 1 tbsp oil in a pan with a smashed garlic clove and some chopped parsley over medium-high. Toss in the slices and sauté for 5-7 mins till they're golden and smelling amazing. Season with salt & pepper, then set half aside for topping later.
Prepare the broth: heat the veggie (or chicken) broth until simmering in a pot on low. If you're using dried porcini, pour the soaking water right in.
Make the soffritto base: in your big risotto pan, melt 40g butter with a drizzle of oil over medium heat. Add the finely chopped onion (or shallot) and let it soften for 5 mins – keep it pale, no browning!
Toast the rice: dump in the 350g rice and stir it around for 2 mins till the grains look all pearly and translucent. Pour in the 100ml white wine, stir untill it all bubbles away and evaporates. At this point your kitchenwill start smelling like a trattoria.
Add the brith: start ladling in hot broth, one scoop at a time over medium-low heat. Stir constantly untill each bit absorbs. After about 10 mins, stir in the rest of your cooked mushrooms. Keep going till the rice is al dente – taste it: firm to bite but super creamy.
The creamy finish (mantecatura – off heat, 2 mins): yank the pan off the stove. Stir in the last 40g butter + all 80g Parmesan till it melts into a creamy velvety consistence. Cover and let it rest for 2 mins - it will get even creamier as the strong flavours mix together at warm.
Serve it up: spoon into warm bowls, pile on those reserved mushrooms, sprinkle parsley if you have,or shave extra Grana on top.

Notes

Stir constantly with a wooden spoon. This releases the rice's starch, creating that perfect creamy texture.
Al dente is key: Aim for about 17 minutes total – taste as you go to avoid overcooking.
Cheese rule: even if sometimes you skip it (for example with seafood risottos), for porcini Parmesan is a must.
Vegan option: Swap in nutritional yeast for cheese, and finish with extra olive oil.
Storage: Keeps in the fridge for 2 days. Reheat gently with a splash of broth to restore creaminess.

What pairs well with risotto ai funghi porcini?

Perfect wines for perfect risotto!

This earthy, creamy dream of a risotto pairs fantastic with wines with earth notes or bright acidity to match or cut the richness. Light, fresh sides balance it perfectly. You can try a Pinot Noir (Burgundy/Italy) or a Chardonnay, but even better go with the Nebbiolo (Barolo/Barbaresco) or the Barbera d’Asti. Its juicy cherry acidity cuts cream and make it… chillable!