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A Recipe for Porcini Risotto That’s Perfect for Any Night of the Week

Chef Rose Noel’s recipe is easier than you’d expect

Ten-hour shifts making pasta at Union Square Hospitality landmarks like Maialino and Manhatta made chef Rose Noel fall in love with Italian food. Fortunately for Noel, she continues to revel in lobster pasta and spaghettini with Maryland crab in her days as the executive chef at D.C.’s Maialino Mare, which opened in January.

But it’s not all noodles (or crustacea). A former pescatarian, Noel also finds joy in comforting vegetarian dishes, like her porcini risotto. As part of our Eater at Home series, Noel is joining Eater on Instagram Live to demonstrate how she creates this dish, starting by rehydrating dried porcini. Check out the recipe below.

Risotto ai Funghi Porcini (Porcini Mushroom Risotto)

1 medium shallot, brunoise
2 tablespoons olive oil
500 grams Arborio rice
6 ounces dry white wine
4 quarts vegetable stock*
40 grams dried porcini mushrooms
50 grams unsalted butter
150 grams mascarpone
20 grams fresh parsley, chopped
Kosher salt and freshly ground black pepper

* Note: If you want to make your own vegetable stock, here is Noel’s recipe:

4 celery stalks
1⁄2 Spanish onion
1 carrot
1 bunch parsley stems
Mushroom trim
Vegetable trim

For the stock: Cover ingredients with cold water in an appropriately sized pot. Put over medium heat and let simmer for about 30 minutes. Strain.

For the risotto: Cover the dried porcini in a pot filled with hot water and allow to hydrate. Squeeze out all of the water and reserve the liquid; set aside.

Add half the olive oil to a pot and turn the heat to medium. Fold in the rehydrated porcini mushrooms then add in the shallots. Once the shallots are translucent, add in the rice, stirring frequently until the rice is lightly toasted. Once toasted, add the wine — this is when everything should start smelling slightly nutty.

Stir until all of the wine is nearly cooked out, then add in the reserved porcini liquid and turn the heat up to medium-high. Stir again until all liquid is absorbed.

Add the vegetable stock and a pinch of salt. Using your spatula, remove any rogue rice off the sides of the pot as these will not cook evenly. Repeat until rice is just cooked and be careful not to walk away from the risotto as it will stick.

Remove from heat and taste, adjusting with salt and black pepper as needed. Add butter and mascarpone immediately and stir. Add the chopped parsley, plate, and enjoy.

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