Rustic Italian Porcini Mushroom Risotto with Parmesan

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Creamy risotto simmered with earthy dried porcini mushrooms and finished with freshly grated Parmesan for a comforting Italian classic. This Italian-inspired rice and grain recipe (vegetarian), ready in about 55 minutes, pairs dried porcini mushrooms, hot water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 oz dried porcini mushrooms
• 2 cups hot water
• 3 tbsp unsalted butter
• 2 shallots, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups, kept warm vegetable broth
• 3/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 1 oz dried porcini mushrooms in a bowl and pour 2 cups hot water over them. Let soak for 20 minutes until softened, then strain mushrooms, reserving soaking liquid and chopping mushrooms coarsely.
2. Step 2: Heat 2 tbsp unsalted butter in a large saucepan over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent.
3. Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes until rice is well-coated and slightly toasted.
4. Step 4: Pour in 1/2 cup dry white wine and stir continuously until fully absorbed.
5. Step 5: Begin adding 4 cups warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding the next ladle, for about 18 minutes.
6. Step 6: Halfway through, add the chopped porcini mushrooms and 1 cup reserved soaking liquid to enhance flavor.
7. Step 7: Once risotto is creamy and rice is tender but firm to bite, remove from heat. Stir in 1 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until melted and combined.
8. Step 8: Garnish with 2 tbsp chopped fresh parsley before serving.