Italian One-Pot Risotto with Regional Porcini Mushrooms

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Creamy risotto cooked in one pot with fragrant porcini mushrooms native to Italian woodlands, enhanced with Parmesan and fresh herbs. This italian-inspired rice & grains ready in about 55 minutes pairs Arborio rice, dried porcini mushrooms, hot vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Arborio rice
• 1 oz dried porcini mushrooms
• 5 cups hot vegetable broth
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 1/2 cup dry white wine
• 3/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Place 1 oz dried porcini mushrooms in a small bowl and cover with 1 cup hot vegetable broth. Soak for 20 minutes until softened, then strain mushrooms, reserving liquid and chopping mushrooms roughly.
2. Step 2: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large heavy-bottomed pot over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent.
3. Step 3: Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1 1/2 cups Arborio rice, coating grains with oil for 2 minutes.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
5. Step 5: Begin adding reserved porcini soaking liquid plus remaining 4 cups hot vegetable broth in 1/2 cup increments, stirring frequently and waiting until liquid is absorbed before adding more, about 18-20 minutes total.
6. Step 6: Stir in chopped porcini mushrooms, 1 tsp salt, and 1/2 tsp black pepper during the last 5 minutes of cooking.
7. Step 7: Remove from heat and stir in 2 tbsp chopped fresh parsley, 3/4 cup freshly grated Parmesan cheese, and 2 tbsp unsalted butter. Cover and rest for 2 minutes before serving.