Porcini Risotto

This is the quintessential mushroom recipe I’ve used for many years. Some call for less mushrooms, no garlic, more cheese etc. but it has just the right amount of everything. A couple of suggestions: -As many others noted, 8 cups of stock is indeed too much. 3-4 cups should suffice. You add about 2 cups of mushroom liquid on top of that and it becomes plenty. -I use shallots instead of an onion because of its sweeter and more delicate flavor. -If you’re shaving truffles on top, don’t put herbs.

Mid. Too much broth (cut it in half). Not enough cheese (add Gorgonzola?)

Really excellent flavor on this with some minor modifications. Started with a cup of cubed pancetta and cooked it as a base, reserving the pork before sweating the veg (added a minced stalk of celery) with the fat and some EVOO. We're carnivores. Some things to note. It doesn't take an hour to rehydrate 2oz of porcini. 15-30 mins in warm water will do. Agree with halving chx stock amount. After adding butter and parm, cover the pot and give it at least 5 minutes to rest before serving.

I've made many mushroom risottos and this one will now be my goto. Excellent flavor (provided you are using high quality dried mushroom). Glad I read the comments; the 2 1/2 cups of mushroom broth I ended up with, along with 4 cups of chicken broth (I used Better Than Bullion No Chicken Broth) was the perfect amount of liquid. For best results serve immediately. Sitting for more than a few minutes allows the rice to soak up the sauce. Still good, but not perfect.

This might be the very best recipe I’ve ever made. Please stick with the porcini mushrooms and don’t replace them. I used half of the chicken stock. I paired the dish with a Barolo wine. Absolute hit. Incredible dinner, just wonderful.

Agree with other commenters that I only needed 4 cups of chicken broth in addition to the mushroom broth made. I bought a big mixed dried mushrooms jar from Costco and this was an excellent recipe for them. Followed exactly…except for needing less broth, doubled the garlic, used shallots since that’s what I had, and used dried rubbed sage instead of fresh. Probably about a tablespoon of it. Like I said followed the recipe exactly!

I love this recipe because of the rich smokey flavors that come from soaking the porcini. I used a fine sieve to strain the mushroom broth because, as noted, there is a gritty sediment. I added crisp asparagus tips to the final product.

This looks to me like the classic recipe for Risotto con Funghi. Sometime I am gifted with Croatian porcini, so I like to share the reciped (and the prepared dish) with friends.

Bruce K has the right idea. Use the mushroom liquid first then use the chicken stock as needed. I used 6 cups of chicken stock. Added 1/4 cup brandy at the beginning and about 3T of cream at the end. Really great and everyone absolutely loved it.

This is an excellent, simple recipe. I added some frozen green peas at the end for color. It’s true that a couple less cups of stock will work fine.

Very good! We loved it by I agree- too much liquid. I did half a recipe, for 4 svgs as a side dish. Used 1oz dried porcinis soaked in 1C water with 2C chicken stock. That was the right amount. Al dente and delicious!

I think this is too much liquid, I’d add lesser stock when I make it again.

I found the amount of liquid was perfect! Not too much if you add it slowly. I also added an extra clove of garlic. Porcinis were very expensive, so opted for half Porcini and half various other types of dried mushrooms. Tasted great!

2 C. arborio makes *a lot* of rice - This was bland, needs more of everything : Shallots instead of onion. Double the garlic. Double the white wine. Half the stock. Double the fresh herb (fresh rosemary and / or thyme are also good.) Finish with 1 C. heavy cream Double the parmesan. Salt & fresh black pepper.

here's a tip - replace the wine with a beautiful peaty whiskey and it elevates this risotto to another universe!