Can I use dried porcini for porcini mushroom risotto?

Yes, dried porcini work when fresh ones are unavailable. Soak them in hot water until tender, strain the soaking liquid through a coffee filter or fine sieve, and use some of it in place of stock; add the rehydrated mushrooms with the rice halfway through cooking.

How do I know when porcini mushroom risotto is done?

The rice is done when it is tender but still has a slight bite at the center. The risotto should look creamy and flow slowly when you tilt the pot, not sit in a firm mound.

Can I make porcini mushroom risotto ahead of time?

It is best served right after cooking. Risotto thickens as it sits, so if you need to hold it briefly, keep it loose with a little hot stock and serve as soon as possible.

What rice is best for porcini mushroom risotto?

Carnaroli or Arborio rice both work well. Carnaroli tends to hold its shape especially well, while Arborio is widely available and releases plenty of starch.

Porcini Mushroom Risotto Recipe

Symptom	Cause	Fix
The porcini turn pale and watery.	The pan was crowded, so the mushrooms steamed in their own moisture.	Brown them in batches with space between the slices, and wait for the released moisture to evaporate before removing them.
The rice is crunchy in the middle.	The stock was added too quickly or the rice did not cook long enough.	Keep the stock hot and simmer gently. Continue adding small amounts until the grains are tender with a slight bite.
The risotto is thick and gluey.	It cooked too long, or the rice absorbed all the stock before serving.	Stop cooking as soon as the rice is al dente, and loosen it with a splash of hot stock just before serving.
The onion tastes browned or bitter.	The heat was too high while softening the onion.	Cook it over medium-low heat until translucent, not golden, before adding the rice.
The finished risotto tastes flat.	The seasoning was not adjusted after adding the cheese and stock.	Taste at the end and add salt and freshly ground pepper a little at a time.

Method

1
Warm the stock in a small saucepan over low heat until steaming, then keep it just below a simmer. Mince the onion, grate the cheese, and have a ladle ready.
2
Brush dirt from the porcini with a damp towel or soft brush, trim any dry ends, and slice the mushrooms about 1/4 inch (6 mm) thick. If they need a quick rinse, dry them thoroughly before cooking.
3
Brown the porcini in a large skillet with the olive oil over medium-high heat, working in batches so the slices sit in one layer. Cook about 5–7 minutes, turning once, until their moisture has cooked off and the edges are golden. Stir in the garlic for the last 30 seconds, season with a pinch of salt and pepper, then remove from the heat and toss with the parsley.
4
Melt 1 tablespoon (14 g) of the butter in a heavy saucepan or Dutch oven over medium-low heat. Add the onion and cook for 4–5 minutes, stirring, until soft and translucent but not browned.
5
Stir in the rice and toast for about 2 minutes, until the grains look glossy and their edges turn slightly translucent. Add the wine and stir until it has nearly evaporated, about 1–2 minutes.
6
Add about 1/2 cup (120 ml) of hot stock and stir. Keep the rice at a gentle simmer, adding another ladleful whenever the liquid is mostly absorbed. Stir frequently and continue for 8 minutes, then fold in the browned porcini. Keep adding stock until the rice is tender but still has a slight bite, usually 17–20 minutes total from the first addition. The risotto should flow slowly when you tilt the pot; add a little more stock if it looks stiff.
7
Take the pot off the heat. Stir in the remaining 2 tablespoons (28 g) butter and the Parmigiano-Reggiano until melted and creamy. Taste and adjust the salt and pepper, then rest for 1 minute. Loosen with a splash of hot stock if needed.
8
Spoon the risotto into warm bowls and serve immediately, while it is creamy and still spreads gently across the plate. Add extra Parmigiano if you like.