My husband is the biggest fan of the Italian porcini mushrooms. So what better can I do – as a good wife – to make a delicious risotto out of the dried porcini mushrooms we brought back from our last trip to Italy?

Here is how to make this delicious dish:


Ingredients for 4

2 tablespoons of olive oil

1 small piece of butter

1 onion, finely diced

400g risotto rice (Acquarello or Carnaroli or Riso Ticinese)

1 glass of white wine

50g dried porcini mushrooms

650ml boiling water

400ml vegetable broth

4 tablespoons of mascarpone

2 tablespoons of freshly grated parmesan cheese

2 tablespoons fresh chives

Salt and black pepper


Boil the water and soak the dried porcini mushrooms for half an hour. Then remove the porcini mushroom, keeping 4 whole ones for decoration. Cut the rest of the mushrooms into smaller pieces, Carefully sieve the mushroom water into a separate bowl (you will need it later!).

Heat oil and butter in a large saucepan, add the onion and fry lightly, then add the rice and sauté until translucent. Deglaze with the wine (just pour the wine over the rice-onion mix) and let boil for a moment and then continuously add the porcini-water and later the vegetable broth. The real secret to a great risotto is to always stir and add enough of the broth. After approx. 15 minutes, add the porcini mushrooms. Last but not least, mix in the mascarpone and parmesan cheese, stir until hot and season with salt and pepper to taste. Serve with a porcini mushroom as decoration and sprinkle the fresh chives on top.