Evergreen Recipes, Main Dishes, recipes, vegetarian

Easy Recipe for Porcini Mushroom Risotto

Are you more a pizza or pasta type of person when it comes to Italian food? Don’t get me wrong, I do love pizza, but when I have to choose, I would always go with pasta. And I think, that in my world, the only thing that can potentially outshine a good pasta dish is a really creamy porcini mushroom risotto. Gosh, that incredibly intense flavor and this creaminess which comes with a good mushroom risotto is simply the best.

However, I’ve had bad experiences with ordering porcini mushroom risotto at Italian restaurants several times! No joke, I swear they served me some basmati rice with cream and canned mushrooms. Therefore, I’ve lost the desire to take this risk again anytime soon. So, I had to make my own risotto and with this simple basic recipe for porcini mushroom risotto I can guarantee, that you will get a wonderfully creamy and flavorful mushroom risotto in just 30 minutes! So, without further ado, let’s get started!

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porcini mushroom risotto

First of all, some healthy and nutrition facts about mushroom risotto!

There’s no question that risotto is a very high-carb meal. And there’s really nothing you can do about that, especially if you want a risotto with real rice.

However, you can save some unnecessary calories with just a few simple tricks without changing anything about the intense and creamy taste of the porcini mushroom risotto. First, you can use a little less oil to sauté the onions, garlic, and rice. In fact, one and a half to two teaspoons are quite enough. Heck, no one really needs a couple of tablespoons, especially for just two servings.

Furthermore, you could replace half of the Parmesan or Pecorino cheese with a lower fat alternative. I like to use the Eatlean cheese for this, which is a British brand that is also available in Germany. But you can use any lower fat hard cheese type of cheese you like.

Do you really need butter for a good porcini mushroom risotto?

I also like to replace the butter, which is usually added at the end of the cooking time, with some cream cheese. This makes the mushroom risotto at least as creamy as butter would do. And you don’t need the extra flavor boost that butter gives a meal as a high-fat flavor carrier. Thanks to the dried porcini mushrooms and the vegetable broth, this recipe for porcini mushroom risotto is already incredibly packed with flavor.

And to make the dish more balanced overall, I have a few more ideas that I’ll share with you in just a moment. However, you can always serve a green or mixed salad with the mushroom risotto to bring some more vegetables into your meal.


The quantities, as they are given in this recipe for porcini mushroom risotto, are approximately equal to two servings. However, feel free to double, triple, or halve them, depending on how many people you’re cooking for.

If you like to have a larger portion or one with more or less calories, carbs, proteins or fats, feel free to adjust the amount of carbs and/or protein and fats to your individual needs.

I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more (or less) than I do.

Here’s what you need for your porcini mushroom risotto

  • 10 grams or 0.35 ounces of dried porcini mushrooms
  • about one liter or four cups of boiling water
  • one shallot and two cloves of garlic
  • one and a half to two teaspoons of olive oil (one tablespoon if using a cast iron pot)
  • 160 grams or 5.6 ounces of uncooked risotto rice (e.g. Arborio, Vialone Nano or Carnaroli rice)
  • 125 ml or ½ cup of white wine
  • one finely crushed bouillon cube
  • 300 grams or 10.5 ounces of frozen porcini mushrooms or mixed mushrooms
  • 300 grams or 10.5 ounces of fresh mushrooms
  • 20 grams of Pecorino or Parmesan cheese (1/4 cup) and 20 grams (1/4 cup) of lower-fat cheese, e.g., Eatlean cheeese (otherwise just 30 to 40 grams (1/3 to ½ cup) of Pecorino or Parmesan cheese)
  • 40 grams or a ¼ cup of cream cheese

Variation, Substitutions and Protein Side Dishes

Instead of white wine, you can also use red wine to deglaze the mushroom risotto. This will give the risotto a vibrant note and a purple, reddish color.

In addition, you can always serve a protein side dish with the risotto. Sautéed garlic shrimp go especially well with it. You can simply sauté them with some olive oil, garlic and salt and then serve them on top of the risotto.

A more unusual side dish would be meatballs. But especially together with red wine, they’ll give the risotto a very tangy and hearty touch. If I had to choose, I’d even prefer this version to the white wine and shrimp combo. It’s just a bit more special and a really flavorful combination. But both will taste absolutely delicious.

And just in case it’s wild mushroom season, you can obviously use fresh wild mushrooms instead of the frozen ones.

Easy Recipe for Porcini Mushroom Risotto – With these tricks you’re guaranteed to succeed!

Okay, basically cooking risotto is a super simple thing. You just have to pay attention to a few details, and you’ll succeed in making the perfect, creamy porcini mushroom risotto.

Tip 1: Be prepared!

Everything goes very quickly at the beginning of cooking a risotto. That’s why it’s important to get all the ingredients ready, measured and prepared first. Therefore, the first step of this recipe for porcini mushroom risotto is to prepare the different ingredients.

First of all, boil about one to one and a half liters (4 to 6 cups) of water in your kettle or the stove. In the meantime, peel the shallot and garlic and dice them finely. Put the dried porcini mushrooms in a bowl and cover them with 200 milliliters (3/4 cup) of boiling water.

Crumble your bouillon cube in a measuring cup or carafe and measure out the wine and rice. Set all those three things aside, if possible, near to your stove.

ingredients for the recipe for porcini mushroom risotto

Tip 2: Sautee first!

Okay, now you’re ready to go. Grab a small, but not too small, pot. Mine was about 19 centimeters or 7.5 inches in diameter, and it shouldn’t be much bigger for two to three servings.

Now heat the olive oil in the pot over medium-high heat and then add the finely diced shallot and garlic cloves. Sauté until translucent and then add the rice. Now make sure the heat is not too high (slightly above medium) and stir all the time.

sautèe onions, garlic and rice in a pot

When you notice that the rice grains are now slightly glazed, you can deglaze them with the wine and the broth of the dried porcini mushrooms. Adjust the heat so that the risotto simmers lightly throughout, but not too strongly.

From now on, the cooking process of the risotto will be relaxed. From this point on, all you have to do is and to give it a stir every other minute or so and to make sure that the risotto is always slightly covered with liquid.

To do this, pour the crushed bouillon cube with about 250 milliliters (1 cup) of hot water and add it gradually to the mushroom risotto. As soon as the broth comes to an end, add 200 to 250 milliliters of hot water. Repeat this process during the whole cooking process.

This method has the advantage that the broth always stays nicely hot. Otherwise, it would cool down too quickly and we would constantly add lukewarm broth to our mushroom risotto, thus disturbing the cooking process.

porcini mushroom risotto on the stove

In the meantime …

The rice takes about 18 to 22 minutes to become nicely cooked and creamy. This gives us enough time to take care of the mushrooms while stirring and infusing the porcini mushroom risotto regularly.

To do this, first take the softened porcini mushrooms, cut them into small pieces and add them to the risotto. The frozen mushrooms go directly into a large pan, where they are sautéed over medium-high heat until all the water that forms during this process is condemned.

Since this takes a few minutes, you can clean and thinly slice your fresh mushrooms in the meantime. But don’t forget to stir and pour your porcini mushroom risotto frequently, whenever the liquid on the top is almost gone.

Once the frozen mushrooms are no longer frozen, but nicely warm and all the liquid has evaporated, take them out of the pan and set them aside for a moment. Clean the pan briefly and then fry the thinly sliced mushrooms without oil over medium-high heat until they are also nicely soft. Meanwhile, you can already finely grate the cheese.

sliced mushrooms for the recipe for porcini mushroom risotto

Tip 3: Use cream cheese instead of butter

By now, 18 to 22 minutes should have passed and your risotto should be wonderfully soft. Test the rice to make sure it is done before reducing the heat to low and stirring in the grated cheese and cream cheese.

Finally, add all the mushrooms and mix them well with the creamy risotto rice.

And that’s it. You can easily make this super simple recipe for porcini mushroom risotto in less than 30 minutes. And I promise you, it will taste as least as good as in any restaurant.

recipe for porcini mushroom risotto

I hope you like this delicious and simple recipe for porcini mushroom risotto! If so, make sure to give it a try. If you have any questions or suggestions, feel free to drop them in the comments, or send me a massage via email or Instagram (@julesbalancedrecipes).

And in case, you’ve tried this recipe for porcini mushroom risotto, I’d appreciate your comment and rating on this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.

Have fun trying it out and bon appétit,

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recipe for porcini mushroom risotto

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recipe for porcini mushroom risotto

Porcini Mushroom Risotto

Julia Schmitt
This easy recipe for creamy and flavorful porcini mushroom risotto will guaranteed you succeed! For an even more balanced meal, simply serve it with a green or mixed salad and a protein side dish of your choice, e.g., shrimps, fish, or meatballs
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 2 servings
Calories 481 kcal


  • 1 kettle or saucepan
  • 1 pot (approx. 19cm or 7.5 in diameter)
  • 1 large frying pan
  • 1 cheese grater


  • 10 g dried porcini mushrooms (0.35 oz)
  • 1 – 1.5 l water (4-6 cups)
  • 1 shallot
  • 2 cloves of garlic
  • 1.5 – 2 tsp olive oil
  • 160 g uncooked risotto rice (5.6 oz) e.g. Arborio, Vialone Nano or Carnaroli rice
  • 125 ml white wine * (½ cup)
  • 1 bouillon cube finely crushed
  • 300 g frozen porcini mushrooms or mixed mushrooms (10.5 oz)
  • 300 g fresh mushrooms (10.5 oz)
  • 20 g Pecorino or Parmesan cheese (¼ cup)
  • 20 g lower-fat cheese (hard cheese) (⅓ to ½ cup) or more Pecorino or Parmesan cheese
  • 40 g cream cheese (¼ cup)



  • Boil 1 to 1.5 liters (4 to 6 cups) of water in the kettle. Pour 200 ml of boiling water over the dried porcini mushrooms and leave to soak for ten minutes. Meanwhile, peel and finely dice the shallot and garlic, measure out the rice and wine and set aside. Crumble the bouillon in a cup or carafe and set aside.


  • Heat the oil in a pot over medium-high heat and sauté the shallots and garlic cubes until translucent. Add the rice and sauté, while stirring, until it becomes a bit translucent as well. Reduce the heat to just above medium and deglaze with the wine and mushroom broth, stirring well.
  • Pour the crushed bouillon cube with about 250 ml (1 cup) of hot water, add the broth to the risotto a little at a time so that the rice is always slightly covered with liquid. Let the risotto simmer continuously for 18 to 20 minutes, stirring and adding more vegetable broth if necessary. As soon as the broth comes to an end, add about another 200ml of hot water as this prevents the broth from cooling down. Repeat this process as long as the risotto is cooking.


  • Chop the soaked porcini mushrooms and add them to the risotto. Add the frozen mushrooms to the pan and sauté over medium-high heat until all the liquid produced during this process has evaporated. Then remove from the pan and set aside.
  • Meanwhile, clean and thinly slice the mushrooms. After removing the once frozen mushrooms from the pan, add the sliced mushrooms and sauté without oil for 3 to 5 minutes over medium-high heat.
  • Meanwhile, grate the cheese and set aside, always keeping an eye on the risotto, stirring regularly and adding more liquid if necessary.


  • After 18 to 22 minutes, the rice should be cooked and creamy soft. Now reduce heat to low and stir in cheese and cream cheese. Add all the mushroom and stir in, then divide risotto between two plates and serve (with protein side dish of your choice**).


*Red wine can be used instead of white wine. This gives the risotto an even more robust note.
**Shrimp, fish or meatballs can be served as protein side dishes. Meatballs go especially well when using red wine in the porcini mushroom risotto.
Nutritional values per serving:
  • calories: 481 kcal
  • fat: 11 g
  • carbohydrates: 62 g
  • protein: 19 g


Calories: 481kcal
Keyword creamy risotto recipe, healthy risotto, Porcini Mushroom Risotto, Risotto Recipe
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