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!


  • 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


  1. Place the Porcini in a heat safe dish
  2. Pour 4 cups of hot water over them and let soak for 30 minutes
  3. Remove Porcini and set aside
  4. 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
  5. Preheat EVOO in a seperate medium saucepan over medium heat
  6. When oil gets warm, add shallots and saute until golden color (approximately 2 minutes)
  7. Add Rice and stir for 1-2 minutes until toasted
  8. Add Porcini, White Wine and cook until Wine is reduced or evaporated
  9. Add in 1/2 cup Mushroom Stock and stir (it’s important to keep stirring – see notes below)
  10. When Mushroom Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Mushroom Stock
  11. Add in Salt and Pepper to Rice and stir
  12. Add 1/2 cup Mushroom Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
  13. Taste and add more Salt or Pepper if needed
  14. 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
  15. Turn off heat and stir quickly until creamy in texture
  16. Garnish with more cheese or chives if desired
  17. Enjoy!


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.

Keywords: Porcini Risotto with Truffle Oil, porcini risotto, risotto, Italian food, gluten free, vegetarian

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