Risotto with porcini mushrooms


Recipe: Risotto with porcini mushrooms

Cep risotto recipe for my daughter Léonie’s birthday meal, she chose the menu, a porcini risotto for 20 people frankly it was a bit hot. Recipe for porcini mushrooms I love these mushrooms, they go wonderfully with Arborio rice for a risotto. Risotto with porcini mushrooms and parmesan, here is a rice with aromas worthy of the finest gourmets. Risotto recipe for easy cooking, nothing complicated in this recipe, just a little attention when cooking the rice, you have to stay near the rice in order to top up the level of broth so as not to drown the risotto.

Recipe ingredients

  • Risotto recipe with porcini mushrooms for 18 people:
  • 3 chickens
  • 1500g of Arborio rice
  • 3 onions
  • 3 liters of broth
  • 1 tablespoon of peppercorns
  • 4 carrots
  • 3 leeks
  • 2 teaspoons of coarse salt
  • 4 tablespoons of olive oil
  • 2 jars of 180g drained chanterelles
  • 80g of dried porcini mushrooms
  • 3 cloves of garlic
  • 400g parmesan
  • 1 teaspoon of gray pepper
  • 2 knife tips of ground cloves
  • 2 teaspoons of dried basil
  • 50g of frozen basil
  • 35g butter
  • 3 shallots
  • 2 garlic
  • 1 tablespoon of olive oil
  • 1 small teaspoon of Espelette pepper
  • 8g of saffron


  1. Pour the porcini mushrooms into a bowl and cover with water.
  2. Bone the chickens and reserve the carcass and the skin of the chicken.
  3. Peel the onions, then roughly chop them.
  4. Wash then peel the carrots, slice them in half.
  5. Rinse the leek then slice it into rings.
  6. Brown the onions in a Dutch oven with the oil, then add the carrots and leeks.
  7. Reserve the vegetables and brown the chicken carcass with the skin on.
  8. Leave to grill well, then add the vegetables and peppercorns.
  9. Reserve the carcasses and vegetables.
  10. Grill the chicken meat, cut it into small strips for a few minutes, then set aside.
  11. Add the vegetables and the chicken carcass to the pot.
  12. Salt.
  13. Cover with water and cook for about 30 minutes.
  14. Pass the water of the porcini mushrooms through a Chinese.
  15. Peel the garlic and shallots.
  16. Chop them finely and divide in half.
  17. Heat the pan with a tablespoon of olive oil.
  18. Sear half of the garlic and shallots in a spoonful of olive oil.
  19. Add the mushrooms and cook them just a few minutes, so that they stay half-cooked.
  20. Reserve the mushrooms in a closed bowl with cling film to keep them hot.
  21. Sear the other half of the garlic and shallots in a spoonful of olive oil in the unwashed pan.
  22. Add the peppers cut into small cubes, stop cooking as soon as they are still a little crunchy.
  23. Pass the chicken broth through a Chinese.
  24. Grill the rice for a few minutes in a cast iron casserole dish.
  25. Add the saffron then some of the broth, just cover the rice.
  26. Cook the rice for about fifteen minutes, check the cooking information on the box.
  27. Stir the mushrooms into the rice five minutes before the rice is cooked.
  28. Add the chicken just before serving, so that it warms up.
  29. Finish your risotto by adding the Parmesan at the last minute.

Preparation time: 10 minutes
Cooking time: 17 minutes
Number of people: 18
4 star rating: 1 review

What wine to drink with: Risotto with porcini mushrooms

My favorite wine for this recipe: Lambrusco Cépage Lambrusco
Temperature between 14 ° and 16 °

Sear the vegetablesCarcass in brothBoning the carcassPorcini mushroomsZoomSear the porcini mushroomsCut into stripsSear the chickenCooked chickenMince garlic and shallotsSeize themAdd the peppersAdd the riceCover with broth


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