Porcini Mushroom Risotto

5 from 5 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 129 kcal


  • 30 g Dried porcini mushrooms
  • 30 g Dried chanterelles
  • King oyster mushrooms
  • 800 ml Vegetable stock
  • 2 Pc. Shallots
  • 100 ml White wine dry
  • 400 g Risotto rice
  • Butter
  • Salt
  • Pepper
  • Parsley
  • 1 Pc. Truffles fresh


  • Put rock mushrooms & chanterelles in for 2 hours, but at least one hour. Stir the mushrooms completely covered in between so that they are all constantly covered. Drain after the 2 hours and keep both liquids separate from each other. You can also use the chanterelle stock. Put the wine out because room temperature is necessary. Cut porcini mushrooms into small cubes. You can also leave a few porcini mushrooms whole and fry them later.
  • Cut shallots into small cubes. Grate the Parmesan. Chop the parsley into small pieces. Put the vegetable stock in a saucepan, mix with the porcini mushroom stock and bring to the boil over medium heat so that it is just short of simmering. Heat good flakes of butter in the large saucepan over medium heat and, when the butter is spread out enough, fry the shallots so that they don't turn brown. Add the risotto rice and stir constantly so that all of the rice is coated with butter. Roast at medium temperature for 2 minutes. Wait briefly at high temperature and deglaze with white wine. Doesn't depend on the milliliter, basically if the pan doesn't emit any more sound when it is extinguished, that's enough.
  • When the wine has boiled off completely, lower the temperature a bit, the liquid should bubble very slightly. Stir in the finely chopped porcini mushrooms and let roast for 1-2 minutes, stirring constantly so that the base does not burn. Add the stock step by step. Always 2 trowels. Light bubbling of the liquid is important. Just before the liquid is gone, pour in again. The process would have to be repeated about 5-7 times. Try the rice in between and see that it still has a light bite before the last run.
  • Approx. 10 minutes before serving, put butter in a pan and sauté the chanterelles over medium heat until they are a nice color. If available, fry the king oyster mushrooms in a third pan over medium heat 2-3 minutes later until it has reached a nice color. Chop or grate the truffle and stir in. Add the last ladle of liquid and continue cooking as normal. This time, stop for a little while and turn off the stove. Put the lid on and let it rest for a minute.
  • Stir in the Parmesan, stir in the flakes of butter. Season with salt and pepper and season to taste. Chanterelles on top, parsley on top, Parmesan on top, optionally king oyster mushrooms on top and that's it!


Serving: 100gCalories: 129kcalCarbohydrates: 23.6gProtein: 4.4gFat: 1.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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