What can be more satisfying than a bowl of homemade porcini mushroom risotto? Sadly something I think we enjoy far to seldom. All that stirring, right? Yes, we love to eat it but seldom what to go through the trouble of making it. I actually don’t mind making risotto. It’s easy enough, and while keeping a watchful eye, it gives you the chance to prepare other things while sneaking in a stir here and there, and here and there. The result is so worth the effort. Every time.
This recipe was provided to my dear friend Magali. It’s one that her daughter Gaelle makes often. When in season you could also make this recipe with 300 g fresh porcini mushrooms, cleaned. OR you could substitute the porcini mushrooms with shiitake mushrooms. OR you can even use a mix of dried and fresh porcini mushrooms. As you like.
For this recipe, I used 5 1/2 cups of broth, as intended. Worked perfectly. But this can vary slightly depending on A) how hot your stove gets B) how much you stir the risotto C) how wide the pot is that you are using, and lastly D) how creamy you like your risotto to be. So make a little extra broth, just in case you discover you want or need a little more.
Porcini Risotto with Sage
- 20 g (to 30 g) dried porcini mushrooms
- 1 cup hot water (250 ml)
- 5 1/2 cups chicken or vegetable broth, heated (1.25 liters)
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 cups Arborio risotto rice 400 g
- 1/2 cup dry white wine, smooth dry Italian whites such as Soave and Gavi work well. You can also try an aged Italian red such as Barolo or a vintage rosé Champagne (125 ml)
- 1 tablespoon fresh chopped sage, can be substituted with fresh tarragon or parsley
- 1 1/2 cups finely grated parmesan (150 g)
Soak the dried mushrooms in hot water for 30 minutes. Keep in mind, the liquid will be reserved and used for making the risotto.
Drain and chop the mushrooms reserving one cup of the liquid. In a saucepan, bring the chicken broth to a simmer.
Meanwhile, in another saucepan, melt the butter with the olive oil over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until golden brown.
Add the rice and mushrooms to the onions and cook, stirring, for 5 minutes. Add the wine, sage, and about a cup of the reserved liquid; stir until absorbed. Once absorbed, add another cup of broth and keep stirring. Repeat this step, stirring constantly, until you have used all the broth and the rice is tender (but slightly firm in the center) and the mixture is creamy – this takes about 20-25 minutes.
Add the parmesan, season with salt and pepper, and stir well to combine. Serve immediately and enjoy!
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