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Porcini Risotto Recipe

The earthy notes of our 2020 Culinaria Pinot Noir are beautifully echoed in the flavours of this porcini risotto. Do try it!



1,5 litre vegetable or mushroom stock

½ medium onion, chopped

3 cloves garlic, chopped

10 ml extra virgin olive oil

500 g Arborio risotto rice

250 ml white wine

2 sprigs of thyme

250 ml chopped assorted porcini

50 g butter

50 g Grana Padano Parmesan, grated

20 ml cream

20 ml chopped parsley

Salt and freshly ground black pepper


Heat stock until it reaches a slow simmer.

Sweat the onions and garlic in the olive oil until they become translucent at a moderate temperature. Add the risotto rice and stir, to coat evenly with the olive oil.

Deglaze with white wine and allow the liquid to be absorbed. Once the alcohol in the wine has cooked out, reduce pan heat to low.

Add one ladle of hot stock at a time and stir continually until each ladle is absorbed by rice.

Continue until the grains of rice are cooked.

In a different pan, over high heat, fry the mushrooms in some olive oil and butter for roughly 2 minutes or until they are cooked. Then drain the excess oil and water from the cooked mushrooms and add to the risotto.

To finish the risotto: add the last ladle of stock and allow to be absorbed, then add the cream, butter and Parmesan (off the heat) and incorporate.

Finally, add the chopped parsley and truffle oil. Serve in a warm bowl. Remember the Culinaria Pinot Noir!

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