Risotto with Porcini Mushroom and Truffle

Risotto with Porcini Mushroom and Truffle or Risotto ai Funghi Porcini e Tartufo is a luxurious and aromatic dish that pays homage to the rich culinary traditions of Northern Italy. Porcini mushrooms, known for their robust flavor and meaty texture, have been a cherished ingredient in Italian cuisine for centuries. The addition of truffles, with their earthy and distinctive aroma, elevates this dish to a level of indulgence reserved for special occasions. Risotto, a staple in Italian cooking, provides the perfect canvas for the harmonious marriage of porcini mushrooms and truffle, creating a dish that epitomizes the sophistication and depth of Northern Italian gastronomy.


  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • Approximately 40 minutes of preparation and cooking


  • Moderate to high, depending on the availability of truffles

Italy Region

  • Not Available


  • Not Available


  • 320g (about 11.3 oz) of Arborio rice (or Carnaroli rice)
  • 200g (about 7 oz) of fresh porcini mushrooms, cleaned and sliced (or rehydrated dried porcini mushrooms)
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 750ml (about 3 1/4 cups) of vegetable or chicken broth, kept hot
  • 50ml (about 1/4 cup) of dry white wine
  • 2 tablespoons of olive oil
  • 2 tablespoons of unsalted butter
  • A few drops of truffle oil or 5-10g (about 1-2 teaspoons) of fresh truffle, thinly sliced
  • Grated Parmigiano-Reggiano cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish


  1. In a large skillet or wide, shallow saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.
  2. Add the minced garlic and sauté for another minute until it becomes fragrant.
  3. Stir in the sliced porcini mushrooms and cook for about 5-7 minutes, allowing them to release their moisture and become tender.
  4. Add the Arborio rice to the skillet and cook for 2-3 minutes, stirring to coat the rice with the onion, garlic, and mushrooms.
  5. Pour in the white wine and stir until it’s mostly absorbed by the rice.
  6. Begin adding the hot vegetable or chicken broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.
  7. Stir in the butter, grated Parmigiano-Reggiano cheese, and a few drops of truffle oil. If using fresh truffle, gently fold in the thinly sliced truffle at this stage.
  8. Season the risotto with salt and black pepper to taste.
  9. Serve the Porcini Mushroom and Truffle Risotto hot, garnished with chopped fresh parsley.
  10. Enjoy this exquisite and flavorful dish that captures the essence of Northern Italian indulgence.

Risotto ai Funghi Porcini e Tartufo is a sophisticated and aromatic delight, showcasing the rich and earthy flavors of porcini mushrooms and truffles. It’s a perfect choice for a special dinner or any occasion when you want to savor the luxurious side of Italian cuisine.

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