Porcini Mushroom Risotto

Your Saturday night service is fully booked. The kitchen is running. And one missing ingredient can unravel everything. That's the reality of professional catering — and it's why your supplier choices matter more than most people admit.

At LAPA, we supply Swiss food professionals with over 2,000 carefully selected products — delivered reliably, season after season. Our Sliced Frozen Porcini Mushrooms give you the depth and intensity of forest-harvested cèpes, available year-round, without depending on seasonal availability or unpredictable sourcing. One product. Consistent quality. Every time.

🏛️ Tradition

Porcini mushroom risotto originates from the peasant kitchens of Northern Italy, where forest mushrooms were the centerpiece of the Sunday table. A dish built on patience, technique, and the best ingredients available. Today it remains one of the most recognizable and respected dishes in Italian cuisine — and one your guests will order again.

🛒 Ingredients

• 320 g Carnaroli Rice (or Arborio)
• 300 g Sliced Frozen Porcini Mushrooms
• 1.2 liters Hot vegetable broth
• 1 small Shallot (or small white onion)
• 80 ml Dry white wine
• 50 g Cold butter
• 60 g Grated Parmigiano Reggiano
• 3 tbsp Extra virgin olive oil
• 1 tbsp Fresh chopped parsley
• to taste Fine salt
• to taste Freshly ground black pepper

👨‍🍳 Method

1. Step 1: Prepare the vegetable broth and keep it at a low simmer in a separate pot. Never add cold broth — it halts the cooking process and compromises texture.
2. Step 2: In a heavy-bottomed saucepan, sweat the finely chopped shallot in extra virgin olive oil over low heat until soft and translucent (about 5 minutes), without browning.
3. Step 3: Add the frozen sliced porcini mushrooms directly to the pan. Cook over medium heat, stirring occasionally, until they release their liquid and it has nearly fully evaporated (8–10 minutes). They should be tender, lightly golden, and filling the kitchen with their earthy aroma.
4. Step 4: Add the rice and toast for 2–3 minutes over medium-high heat, stirring continuously. The grains should become translucent at the edges while remaining opaque at the core.
5. Step 5: Deglaze with white wine, increase heat, and stir until the alcohol has completely evaporated (about 1 minute).
6. Step 6: Begin adding the hot broth one ladle at a time. Wait until each ladle is almost fully absorbed before adding the next. Stir frequently and gently to draw out the starch. Continue for approximately 15–18 minutes, tasting regularly: the rice should be al dente with a slight bite.
7. Step 7: When the rice is nearly done but the risotto is still slightly loose, remove from heat. The consistency should flow — neither dry nor soupy.
8. Step 8: Fold in the cold butter (cut into small cubes) and the grated Parmigiano Reggiano. Stir vigorously for one minute (mantecatura), cover, and rest for 2 minutes. This is the step that defines the final texture.
9. Step 9: Adjust seasoning with salt and pepper, stir in the fresh parsley. Serve immediately — risotto does not hold.

💡 Professional Tips

• Use high-quality broth and keep it hot throughout cooking. Cold broth disrupts the starch release and kills creaminess.
• Don’t overcook the mushrooms in the first stage — concentrate their flavor, don’t char them.
• The final mantecatura with cold butter and Parmigiano creates the signature all’onda texture — fluid, silky, wave-like. Never skip it.
• Serve risotto the moment it’s ready. It loses its ideal consistency within minutes.