Porcini Risotto with Truffle Oil

Using the mushroom-soaking liquid to cook the rice gives this Porcini Risotto with Truffle Oil an intense flavor that is so incredibly savory!

Risotto is probably my favorite dinner to make when I want a cozy night in. I always pair it with a bottle of wine (don’t judge). It goes good with white or red, whatever you prefer if you like wine!

It’s actually a fairly cheap dinner to make, but feels so luxurious when eating it.

To me it’s like total gourmet comfort food!

You can find dried Porcini Mushrooms in most grocery stores. I found mine in the produce section by the other mushrooms. 

To make this recipe you’ll want to start by placing the Porcini in a heat safe dish. Pour 4 cups of hot water over them and let soak for 30 minutes. Then remove the Porcini and set aside.

Strain the liquid it was soaking in through a paper towel lined sieve into a medium saucepan and heat just enough to keep it hot, but not boiling

Preheat EVOO in a seperate medium saucepan over medium heat. When oil gets warm, add shallots and saute until golden color (approximately 2 minutes). Add Rice and stir for 1-2 minutes until toasted.

Add Porcini, White Wine and cook until Wine is reduced or evaporated. You are going to love the smell of this!

Add in 1/2 cup Mushroom Stock and stir (it’s important to keep stirring – see notes below in recipe card). When Mushroom Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Mushroom Stock.

Add in Salt and Pepper to Rice and stir. Add 1/2 cup Mushroom Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes).

Taste and add more Salt or Pepper if needed. Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter, Pecorino Romano, and Truffle Oil.

Turn off heat and stir quickly until creamy in texture. Garnish with more cheese or chives if desired. I like to cheese mine up!

More Risotto Recipe:

• Lemon Asparagus Risotto
• Easy Shrimp Risotto with Peas
• Broccoli Gorgonzola Risotto
• Apple Bacon and Gorgonzola Risotto
• Butternut Squash and Sage Risotto
• Fennel Mushrooms Lemon and Mint Risotto
• Brown Butter Scallops with Parmesan Risotto

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.

Cheers!

Porcini Risotto with Truffle Oil

Sara

Using the mushroom-soaking liquid to cook the rice gives this Porcini Risotto with Truffle Oil an intense flavor that is so incredibly savory!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Gluten Free

Cuisine Italian

Servings 2

Calories 814 kcal

Ingredients

  

1x2x3x

• 2 Tbs EVOO
• 2 Tbs finely chopped Shallots
• 1 cup Arborio or Carnaroli Rice
• 1/2 cup Dry White Cooking Wine
• 4 cups heated Mushroom Stock this will be from the water the dried porcini was soaking in
• 1 tsp Sea Salt
• 1 tsp Black Pepper
• 1 oz Dried Porcini Mushrooms about 1 cup
• 2 Tbs softened grass fed Butter
• 1/4 cup freshly grated Pecorino Romano
• 1 Tbs Truffle Oil
• Chives for garnish

Instructions

 

• Place the Porcini in a heat safe dish
• Pour 4 cups of hot water over them and let soak for 30 minutes
• Remove Porcini and set aside
• Strain the liquid it was soaking in through a paper towel lined sieve into a medium saucepan and heat just enough to keep it hot, but not boiling
• Preheat EVOO in a seperate medium saucepan over medium heat
• When oil gets warm, add shallots and saute until golden color (approximately 2 minutes)
• Add Rice and stir for 1-2 minutes until toasted
• Add Porcini, White Wine and cook until Wine is reduced or evaporated
• Add in 1/2 cup Mushroom Stock and stir (it’s important to keep stirring – see notes below)
• When Mushroom Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Mushroom Stock
• Add in Salt and Pepper to Rice and stir
• Add 1/2 cup Mushroom Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
• Taste and add more Salt or Pepper if needed
• Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter, Pecorino Romano, and Truffle Oil
• Turn off heat and stir quickly until creamy in texture
• Garnish with more cheese or chives if desired
• Enjoy!

Notes

Make sure your Mushroom Stock stays hot. It’s important to add a little bit of the hot Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.

It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.

If you run out of Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.

Nutrition

Calories: 814kcalCarbohydrates: 100gProtein: 12gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 43mgSodium: 4453mgPotassium: 384mgFiber: 5gSugar: 6gVitamin A: 1403IUVitamin C: 1mgCalcium: 152mgIron: 5mg

Keyword Italian food, porcini risotto, Porcini Risotto with Truffle Oil, risotto, vegetarian

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