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Porcini mushroom risotto
Porcini mushroom risotto

Porcini mushroom risotto


Fry the onion and garlic in 3 tbsp butter.

Add the rice and sauté until translucent. Deglaze with white wine and simmer completely.

Add the stock gradually and cook the risotto for 18-20 minutes, stirring frequently. Cook the mushrooms for the last 7-10 minutes.

Stir in cheese, 2 tbsp. butter and saffron powder, season with salt and pepper.

Garnish the risotto with rocket and cheese and serve.

* 150 g fresh porcini mushrooms correspond to 15 g dried porcini mushrooms.


1 big onion
1-2 pressed garlic cloves
300 g risottoreis
2.5 dl white wine
1l vegetable broth
150 g chopped porcini mushrooms or soaked, dried porcini mushrooms*.
5 tbsp grated cheese (e.g. Sbrienz or Parmesan)
5 tbsp butter
1 pinch saffron powder
  salt, pepper, rocket and parmesan cheese