Porcini Mushroom Risotto

This is a sponsored post on behalf of Nonna Box and Cooperatize. All opinions are my own.

This Porcini Mushroom Risotto is an elegant vegetarian meal or side dish. Naturally gluten free, this flavorful risotto is a crowd pleaser.

I love trying new things and was thrilled when I had the chance to try the Nonna Box.

If you haven't heard of Nonna Box, it is a monthly subscription box that allows you to enjoy authentic Italian products delivered right to your door. Every month, the box features a different Italian region and six of its traditional, imported and hard-to-come-by products from the area.

I love Italian food, so I was so excited to get closer to the country via its gastronomical history, flavors and a monthly story of a regionally local Italian Nonna and her favorite traditional recipes.

The box I got was the Piedmont. In it, I got a card with information about the food and history of the area. I also got some great recipes! Some of them showed me how I could use the contents of the box, and others were recipes that were recipes from the area with ingredients I could find locally.

I enjoyed reading all of this, but I was excited to move on to the contents of the box.

Here is what I got!

Dandelion Honey

As a honey lover, this one excited me! This honey is made from the dandelions found growing among Piedmont’s hilly, meadow-filled landscape. It has a lightly sweet flavor and liver damage-preventing properties.

Zabajone Al Moscato (Moscato Wine Cream)

This was something that was completely new to me! The cream uses Moscato d’Asti, a sweet sparkling white wine produced in Piedmont’s Asti region. It is used to elevate the dessert potential of just about anything - from cakes to cookies. You can even spread it on toast!

Fizzy Italian Soda, Elderflower Flavor

This is another one that was new to me. This is a classic Italian soda that can be sipped alone or combined with lime and mint for a refreshing drink. It is also said to be good with an ounce of vodka, ⅔ ounce chamomile liquor and a touch of lemon zest for a drink called a “Good Night”.

Foglie di Mais Corn Cookies

As someone who doesn’t consider herself to have much of a sweet tooth, I was unbelievably shocked at how amazing these cookies are. I ate mine alone or with some of the Zabajone Al Moscato smeared on top, but they are also said to be good dipped in wine. These were so good I had to get the kids in on the action because I didn’t trust myself not to eat them all.

Dry Porcini Mushrooms

These dried porcini mushrooms have an earthy fragrance and meaty texture. They will pair with anything - from pasta to meat, vegetables and rice. (I couldn’t resist the urged to use them with the rice included in the bag to created this Porcini Mushroom Risotto!)

Carnaroli Rice

The Piedmont is the king of rice production in both Italy and all of Europe. This is a forgiving rice that won’t overcook. Since the rice has a great ability to absorb liquid and flavor, along with a creamy texture, it is recommended for use in risotto or rice salads.

Inspired by the recipe that came with my box, I couldn't resist the urge to make a Porcini Risotto.

It was such a luxurious family dinner that I almost wanted to hide the leftovers in the fridge so no one else would get them.

Learn more about how you can get a Nonna Box here!

Print Recipe

5 from 1 vote

Porcini Mushroom Risotto

This Porcini Mushroom Risotto is an elegant vegetarian meal or side dish. Naturally gluten free, this flavorful risotto is a crowd pleaser.

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Side Dish

Cuisine: American, Gluten Free

Servings: 8

Calories: 369kcal

Author: Wendy Polisi

Ingredients

• 2 tablespoons butter
• 1 small onion diced
• 1 teaspoon sea salt
• ¾ cup dry white wine
• 2 ½ cups Carnaroli Rice or any rice suitable for risotto
• 1.5 oz dried Porcini mushrooms rehydrated and diced
• 8 cups broth preferably homemade
• 4 ounces parmesan cheese grated
• 2 ounces goat cheese crumbled
• Parsley for garnish

Instructions

• Place the broth in a saucepan over medium-low heat to warm.
• Melt butter in a large Dutch oven over medium-low heat. Add onion and cook for 8 minutes. Add salt and rice and good for one minute. Add diced mushrooms and wine. Cook until the wine is absorbed, about another minute.
• Ladle enough broth to cover and simmer, stirring often, until it is absorbed. Continue to add broth in this manner, stirring often, and cook for about 30 minutes, until rice is tender but still has a bit of bite left. (You may not use all of the broth.)
• Stir in cheeses. Garnish with parsley and serve warm.

Nutrition

Calories: 369kcal | Carbohydrates: 57g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1511mg | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 770IU | Vitamin C: 0.2mg | Calcium: 182mg | Iron: 3mg

If You Like This Recipe You May Also Like:

• Instant Pot Risotto
• Vegetarian Paella