Porcini Risotto

READY IN: 50mins
Recipe by lazyme

Porcini mushrooms have such a nice earthy flavor in this risotto. The addition of caramelized onions and a little bit of cognac really make it special. From Bon Appetit.

Top Review by spooty3

This was a pretty nice dish - I had the recipe on hand for a few months until I finally got around to trying it. I made it exactly as written, except that instead of using canned chicken broth, I used chicken bouillon granules, making 4 cups worth of bouillon according to the recipe on its package. This was also the first time I'd ever bought dried mushrooms and rehydrated them - I'd never even heard of it before. The onions didn't really caramelize for me, as mentioned in the description, but I didn't mind. The results were quite tasty, but I found the flavor fairly strong - not unpleasant, just a bit surprising. It made a good volume of risotto, and lasted me for four dinners.

Ingredients Nutrition


  1. Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes.
  2. Add rice, porcini, 1 cup porcini soaking liquid, 4 cups broth, and cognac. Bring to boil. Reduce heat to medium-low, simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes.
  3. Season with salt and pepper. Pass parmesan cheese separately.

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