Risotto with Porcini Mushrooms and Saffron

The king of Risottos, with two of the most coveted ingredients in Italian cuisine: porcini mushrooms and saffron. But don’t worry, it is not difficult at all!

Ingredients (for 2)

  • 1 cup white rice
  • 2 cups porcini mushrooms
  • 1/4 tsp saffron
  • 3 cups vegetable stock
  • 1 shallot
  • 1/4 cup white wine
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp butter
  • 2 tbsp olive oil
  • salt & black pepper


  • Remove any black dots from the stems of mushrooms
  • With some moist kitchen paper, gently clean the porcini mushrooms and slice them thinly; do not wash under running water or you will remove part of their flavor
  • Take a large saucepan or skillet and heat olive oil over medium heat
  • In a different deep saucepan bring vegetable stock to a simmer
  • Thinly dice shallots, or onions, and add them to the pan with the oil; cook for 3 minutes or until translucent
  • Add the porcini, stir to coat with the oil and sauté for 1-2 minutes
  • Stir in the rice and toast it at high heat until warm (2-3 minutes)
  • Add the wine, and stir continuously over medium heat until absorbed (about 1 minute)
  • Add hot broth in small quantities, stirring continuously, until absorbed
  • Season with salt and black pepper to taste
  • When the rice is cooked through, but remains slightly firm to the bite, remove from the heat
  • Add the butter, saffron and parmesan cheese, and stir rapidly to make it creamy
  • Let it rest for a couple of minutes and then serve!

Tips from the Chef

  • In order to check if the rice has been toasted enough time before adding the wine, you can touch it with the back of your finger: if it is pretty warm you can add the wine
  • Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto
  • Use the Italian rice variety “Carnaroli” for the best result