Porcini Risotto

I’ve heard a lot of people here say that risotto is essentially nothing but mushy wet rice. They’re not wrong. Risotto IS rice cooked in tons of broth and served up all creamy (and dreamy) like.

Asians are so used to white rice, fried rice, spiced rice… But soggy rice? Isn’t porridge the same thing? Similar? Maybe risotto is in between the satisfying dry rice & comforting congee. In an uncomfortable category that most Asians cannot comprehend or have a taste for.

I didn’t quite understand it initially myself. I’m always down to try something new and my very first risotto happened about 3 years ago at a pretty authentic Italian restaurant. I remember I ordered the bacon asparagus version. Maybe you don’t believe in love at first sight but I firmly believe that there’s such a thing as love at first bite.

When I saw this on the shelves of the grocery store at the Zurich Airport (yes!!!! there’s a grocery at the airport!! *mind-blown*) just hours before we were to board the plane to fly home, I HAD to get it. It was pretty cheap. Also, saying that I’m making risotto that I bought from Switzerland just sounds fancy. 😛
Porcini Risotto 1

Because I had fancy risotto to make, I used proper Parmesan. It doesn’t take a lot at all so it’s definitely worth using the real thing rather than the pre-grated packaged ones.
Porcini Risotto 2

Start everything off with a nice dose of butter.
Porcini Risotto 3

Once the rice grains are properly coated with the oil, In with ladlefuls of broth. Once that ladle is absorbed, add another ladle. Using a nonstick pan makes this a little less stressful because rice can burn onto the bottom of a pan very easily. It didn’t take me very long to make this. At most, 20 minutes? Once the porcini rehydrated, didn’t take a lot of time for the rice to get tender & creamy.
Porcini Risotto 4-7

A sprinkling of spring onions for colour. 
Porcini Risotto 8

The risotto may look a little wet but once the cheese melds in, all will be well.
Porcini Risotto 9

Trust me.
Porcini Risotto 10

Doesn’t look very exciting huh.
Porcini Risotto 11

Want a closer look?
Porcini Risotto 12

Any better?
Porcini Risotto 13

I don’t know about you but I had leftovers for lunch the next 2 days. 
Porcini Risotto 14

I was one happy happy girl.


“Who is wise, and he shall understand these things? prudent, and he shall know them? for the ways of the Lord are right, and the just shall walk in them: but the transgressors shall fall therein.” {Hosea 14:9}

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Porcini Risotto
Prep time
Cook time
Total time
I used a prepackaged risotto mix but the recipe below will reflect the portions equivalent to what I used as per the ingredients list.
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 1 cup Arborio Rice
  • 2 tbsp dried Porcini, broken up to small pieces
  • ½ tsp Italian Herbs
  • 2 tbsp Butter
  • 1 clove Garlic, minced
  • 1 Shallot, chopped finely
  • 6 cups Broth (I used low-salt Chicken but Beef, Veal, Vegetable or any others will work)
  • ¾ cup grated Parmesan cheese
  • ¼ cup minced Spring Onions
  • Pepper & Salt
  1. In a high sided flat pan (I used nonstick), melt the butter on MED heat.
  2. Toss in garlic & shallot. Saute until shallot pieces are translucent, about 1 min,
  3. Pour rice in & stir around until all the grains are coated with butter.
  4. Add porcini & Italian herbs.
  5. Begin by pouring in 1 ladle of broth. Bring up to a simmer. Stir rice around in the pan as the broth is absorbed. Keep ladling in broth, one ladle at a time, and stir while rice grains absorb the broth.
  6. After about 4-5 ladles, taste to see if rice is done. The rice should be al dente, meaning tender but with a chew. Also, it should be slightly wet & creamy as the rice will keep absorbing moisture as it sits. You may or may not need all of the broth.
  7. Once you determine the rice is ready, stir in spring onions & grated Parmesan.
  8. Sprinkle in a pinch of pepper then taste to adjust seasoning with salt. If it's too dry, add a splash more broth.
  9. Serve immediately!

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