Porcini Risotto Recipe

Paul + SueIngredients: 

  • 3/4 Pound of king Bolete mushrooms finely chopped and cleaned
  • 4 Cups chicken stock
  • 2 Tablespoons butter
  • 1/2 onion
  • 1 Tablespoon minced garlic
  • 1 1/2 cup Arborio rice
  • 1/2 cup marsala wine
  • Parmesan cheese to taste
  • Salt and pepper to taste
  • 1 bay leaf


  1. Saute mushrooms in 1 tablespoon of butter until browned, set aside 1 cup of the mushrooms.
  2. Add onion, garlic, the remaining butter and saute until the onion is translucent. Add wine, bay leaf, salt, pepper and Arborio rice saute for another minute until browned.
  3. Add 1/2 cup of stock at a time stirring constantly until absorbed. Repeat until all of the broth is incorporated. It should take about 20 minutes to add all of the broth stirring constantly. Stir in the Parmesan and top with the remaining mushrooms.



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