Porcini and Truffle Risotto
The essence of the forest in a bowl — earthy porcini mushrooms, creamy Carnaroli rice, and shavings of fresh black truffle. The most luxurious risotto in the Italian repertoire, and one of the most memorable.
| Amount | Ingredient |
|---|---|
| 1¾ cups (340 g) | Carnaroli rice |
| 1 | small white onion, finely chopped |
| ½ glass (75 ml) | dry white wine |
| 1¾ tbsp (25 g) | butter, for the onion |
| 4 cups (1 l) | vegetable broth, hot |
| ½ cup (50 g) | Parmigiano Reggiano, grated |
| fresh parsley, chopped | |
| salt, to taste | |
| freshly ground black pepper, to taste | |
| 10 oz (300 g) | fresh porcini mushrooms |
| 1¾ tbsp (25 g) | butter, for the mushrooms |
| 1 clove | garlic, peeled and lightly crushed |
| salt and pepper, for the mushrooms | |
| 1.8 oz (50 g) | fresh black truffle |
This is the risotto that defines Italian luxury. Fresh porcini mushrooms are sautéed with a whisper of garlic, then folded into rice that has been toasted and slowly cooked to creaminess. The final flourish — thin shavings of fresh black truffle — fills the room with an aroma that is earthy, musky, and utterly intoxicating. It's a dish for celebrations, yet the technique is the same patient risotto method you already know: toast, wine, broth, mantecatura. The ingredients do the rest.
Ingredient notes: Fresh porcini are the soul of this dish — look for firm, fragrant specimens at Italian grocers or specialty markets in autumn. Cremini or mixed wild mushrooms are an excellent substitute. Fresh black truffle (Tuber melanosporum or uncinatum) is the classic finish; white truffle is even more intense. Truffle oil is a poor substitute — use it only as a last resort, and add it at the very end.
- Large, heavy-bottomed sauté pan or Dutch oven
- Medium frying pan (for the mushrooms)
- Medium saucepan (for the hot broth)
- Wooden spoon or heatproof spatula
- Chef's knife and cutting board
- Truffle shaver or Microplane
- Clean the mushrooms (5 min). Trim the base of the porcini stems. Wipe clean with a damp cloth — never wash them under running water. Slice them.
- Sauté the mushrooms (5 min). Heat the butter in a frying pan with the garlic clove (lightly crushed, in its skin). When the butter melts, add the porcini and cook, tossing, for 5 minutes until tender. Season with salt and pepper, remove the garlic, and set aside.
- Soften the onion (5 min). In the risotto pan, melt the butter and add the finely chopped onion. Stew gently for a few minutes until soft and translucent.
- Toast the rice (3 min). Add the rice, season lightly with salt, and toast for a few minutes, stirring, until the grains turn translucent.
- Deglaze (1 min). Pour in the white wine and stir until the alcohol has evaporated completely.
- Cook the risotto (15–18 min). Add the hot vegetable broth a ladle at a time, waiting for each addition to be absorbed before adding the next, stirring frequently. When about 5 minutes of cooking remain, stir in the sautéed mushrooms and finish cooking.
- Mantecatura (2 min). Off the heat, stir in the chopped parsley, the butter, and the Parmigiano. Cover and let rest for a few minutes until the butter melts. Stir vigorously until glossy and creamy.
- Finish with truffle (1 min). Plate the risotto and complete each serving with thin shavings of fresh black truffle. Serve immediately — the truffle's aroma is at its peak when warm.
- Never wash the porcini. Water makes them soggy and washes away flavor. Wipe them clean with a damp cloth or mushroom brush.
- Cook the mushrooms separately. Sautéing them in their own pan with garlic lets them brown properly — adding them raw to the risotto would steam them.
- Add the mushrooms at the end. Five minutes before the rice is done is perfect — they stay tender and flavorful instead of dissolving into the broth.
- Shave the truffle at the table. Fresh truffle aroma fades fast. Shave it over each plate right before serving for maximum impact.
- Keep it simple. With truffle and porcini, restraint is everything — no competing strong flavors, just butter, Parmigiano, and the forest.
- Rest before serving. The covered rest after the mantecatura ensures a glossy, fully emulsified texture.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Washing the mushrooms | Soggy porcini that release water and steam instead of browning | Wipe with a damp cloth only |
| Adding mushrooms raw to the rice | They steam and turn mushy; no browning flavor | Sauté separately, add 5 minutes before the end |
| Using truffle oil | A harsh, chemical flavor that cheapens the dish | Use fresh truffle; if unavailable, finish with extra Parmigiano |
| Over-seasoning | The truffle's delicate aroma is lost under salt and pepper | Season the rice lightly; the truffle provides its own perfume |
| Burning the garlic | Bitter notes contaminate the mushrooms | Use the clove in its skin and remove it after sautéing |
| Cooking the rice too long | Porridge instead of creamy risotto | Taste at 15 minutes; stop while there's a faint chalky core |
- Mixed Wild Mushrooms: Replace porcini with a mix of cremini, shiitake, oyster, and chanterelle for a broader forest flavor.
- Truffle Cream: Fold 2 tablespoons of heavy cream into the mantecatura for an extra-indulgent texture.
- Chicken Version: Use chicken broth and add shredded roast chicken with the mushrooms for a hearty main course.
- Crispy Prosciutto: Top with crispy prosciutto or speck for a salty contrast.
- White Truffle: If you can find fresh white truffle (tartufo bianco), shave it over the top — even more intense and aromatic than black.
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 2 days. Add a splash of hot broth when reheating. |
| Freezer | Not recommended — the rice breaks down and the emulsion separates. |
| Reheating | Warm gently in a skillet with a splash of hot broth, stirring until creamy. |
This is the most luxurious risotto — choose wines of equal stature:
- Barolo (Piedmont) — Nebbiolo's truffle-friendly earthiness is the classic pairing.
- Barbaresco (Piedmont) — More elegant and perfumed, beautiful with black truffle.
- Franciacorta Brut — Bubbles and acidity lift the earthy richness.
- Lugana (Lombardy) — Creamy, mineral white that doesn't overpower.
- Gewürztraminer (Alto Adige, dry) — Aromatic enough to stand beside truffle.
| Per Serving (about 1¼ cups) | |
|---|---|
| Calories | 530 |
| Protein | 14 g |
| Fat | 18 g |
| Carbohydrates | 75 g |
| Fiber | 4 g |
Nutrition values are approximate and will vary with the mushrooms and truffle used.
Where do I find fresh porcini?
Italian grocers and specialty markets stock them in autumn. If unavailable, cremini mushrooms with a handful of dried porcini (rehydrated, soaking liquid strained and added to the broth) give a wonderful deep mushroom flavor.
Is fresh truffle worth the price?
For a special occasion, absolutely — even a small truffle shaved thinly over four servings transforms the dish. If it's out of budget, the risotto is still excellent with just porcini.
Can I use truffle oil instead?
Fresh truffle is vastly better, but if you must, use a good-quality truffle oil sparingly — a few drops at the very end, never cooked. Beware cheap synthetic truffle oil, which tastes chemical.
Do I need the wine?
The wine's acidity brightens the earthy flavors. If skipping it, add a splash of extra broth and a squeeze of lemon at the end.
Can I make this vegetarian?
It already is — vegetable broth and butter keep this dish fully vegetarian.
- Saffron Risotto alla Milanese (Volume 3)
- Porcini Risotto with Mushrooms (Volume 3)
- Pumpkin Risotto (Volume 3)
- Roasted Tomato Sauce (Volume 2)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice
Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.