Soak the dried porcini mushrooms in warm water for about 20 minutes. Drain and chop them into smaller pieces, reserving the soaking liquid.

Prepare the Mushrooms

In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until they are translucent.

Start the Risotto

Stir in the Arborio rice, cooking for about 2-3 minutes until the rice is lightly toasted and coated with oil.

Add Rice

Pour in the Chardonnay wine and stir until it is mostly absorbed by the rice.

Deglaze with Wine

Begin adding the vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle.

Incorporate Broth

After about 15 minutes of cooking, add the chopped porcini mushrooms along with the reserved soaking liquid (strained to remove any grit). Continue to stir and add broth as needed.

Add Mushrooms

After about 20 minutes, when the rice is al dente and creamy, stir in the remaining butter, grated Parmesan, chopped walnuts, salt, and black pepper to taste.

Finish the Risotto

Remove from heat, garnish with fresh parsley, and serve immediately.

risotto, porcini mushroom, chardonnay & walnuts

Recipe information

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