Risotto Ai Funghi Porcini (Mushroom Risotto)

October 10, 2016

Risotto Ai Funghi Porcini Mushroom Risotto

This mushroom risotto is an authentic Milanese recipe with the exception of the use of Carnaroli rice. I substituted the Carnaroli with Arborio because the cost of Carnaroli can be a bit pricey. However, Arborio rice still delivers the coveted rich, creamy texture that is indicative of an authentic risotto beautifully without the expense of Carnaroli .

Please promise me you will not be tempted to substitute other forms of rice because they will not deliver that creamy texture you’re looking for and you will end up with a nice bowl of mush.

This authentic Milanese recipe brings all the flavors of Northern Italy to your dinner table.

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Risotto Ai Funghi Porcini (Mushroom Risotto)

You may also enjoy Roasted Green Beans with Parmesan & EVOO and Mussels In A Creamy Garlic Sauce

Serves 4

Risotto Ai Funghi Porcini (Mushroom Risotto)
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  • 4 cups chicken broth , heated
  • 1 T. olive oil
  • 3 T. unsalted butter, divided
  • 3 cloves garlic, peeled and finely minced
  • ½ medium onion, finely chopped
  • 2 oz. dried porcini mushrooms
  • 1 cup Arborio rice
  • ½ c. dry white wine
  • ½ c. Parmesan cheese, freshly grated
  • 2 sprigs fresh rosemary, stems removed, leaves very finely chopped
  • Salt and pepper, to taste


  1. In a small saucepan, heat chicken broth until warm.
  2. Rinse and soak the porcini mushrooms in 2 1/2 cups of warm water for approximately 20 to 30 minutes reserving the strained liquid for use in the risotto.
  3. Add olive oil , one tablespoon butter, and garlic to a cold saucepan. Turn heat to medium and sauté for approximately one minute, or until garlic becomes softened.
  4. Add onion and sauté for 2 minutes before adding the porcini mushrooms . Cook mushrooms for approximately 4 or 5 minutes. Remove from heat and season with salt and pepper, to taste. Transfer to a bowl and keep warm.
  5. Return pan to heat and add remaining butter. Add Arborio rice and sauté until thoroughly coated, approximately 1-2 minutes. Add white wine and stir constantly until wine is completely absorbed.
  6. Add one cup warm chicken broth to pan and stir constantly until it is completely absorbed. Repeat with remaining chicken broth and strained liquid from the mushrooms, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency. This process should take approximately 25 – 30 minutes. (If you want a creamier texture, add more chicken broth until you achieve the results you desire).
  7. Remove from heat and stir in the freshly grated Parmesan cheese and fresh rosemary. Add mushrooms mixture and stir until thoroughly combined. Season with salt and pepper to taste.
  8. Transfer to serving dish and sprinkle with additional fresh rosemary, if desired. Serve immediately.
Cuisine: Northern Italian | Recipe Type: Side Dish, Main Dish

Have you ever tried an authentic Milanese risotto?

See you in the comments,

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By Mrs. R