Creamy Boletus Edulis Risotto

Serves 4 | Prep 15m | Cook 25-30m

A classic risotto showcasing the deep, earthy flavour of premium whole porcini mushrooms. Slowly cooked and carefully finished with butter and cheese, this dish delivers a luxuriously creamy texture and refined taste, ideal as a main course or elegant side.

Ingredients

- 300 g rice
- 300 g whole boletus, defrosted and sliced
- 1 medium onion, finely chopped
- 2–3 garlic cloves, finely chopped
- 100 ml dry white wine
- 1 litre vegetable or chicken stock, kept hot
- 50–80 g cheese, finely grated
- 1–2 tbsp butter
- 2 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- Fresh parsley, finely chopped (optional, to serve)

Method

Prepare the boletus. Lightly defrost the boletus if frozen and slice them evenly. Set aside.
Make the base. Heat the olive oil in a wide, heavy-based saucepan over a medium heat. Add the onion and garlic and cook gently until soft and translucent, without colouring.
Cook the porcini. Add the sliced boletus to the pan and sauté for 3–4 minutes, allowing them to release their aroma and lightly caramelise.
Toast the rice. Stir in the rice and cook for 1–2 minutes, ensuring each grain is well coated with the oil and boletus juices.
Deglaze with wine. Pour in the white wine and stir continuously until it has fully evaporated.
Gradual cooking. Add a ladle of hot stock to the rice, stirring gently until absorbed. Continue adding stock a ladle at a time, stirring regularly, until the rice is al dente and creamy (approximately 18–20 minutes).
Finish the risotto. Remove from the heat. Stir in the butter and grated cheese. Cover and allow to rest for 1 minute, then stir gently to achieve a smooth, silky consistency. Season to taste.
Serve. Spoon into warm bowls and garnish with chopped parsley if desired. Serve immediately.

Chefs Notes

Always keep the stock hot to maintain an even cooking temperature. Do not rinse the rice; the natural starch is essential for a properly creamy risotto. For an extra layer of flavour, a small amount of truffle oil can be added just before serving. If you’d like, I can also adapt this recipe into a vegan, fine-dining, or foodservice/retail-ready format. If you prefer a bit of heat, add a pinch of chilli flakes when roasting the veg or a drizzle of hot‑pepper olive oil at the end. For a side or accompaniment: serve with warm whole‑grain bread or flatbread to soak up any juices, or add a crisp green salad dressed simply with lemon and olive oil for contrast.

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