This creamy porcini mushroom and speck risotto is one of my favorite Italian comfort foods, and it’s even better with fresh porcini mushrooms picked straight from the forest. The earthy mushrooms and salty speck go so well with Baldo rice and lots of Parmesan cheese. The key is adding warm vegetable broth a little at a time, so the rice ends up al dente and creamy, never dry. Pour a glass of white wine and you’ve got a cozy Italian dinner that feels a bit special.
Ingredients
- Baldo rice
- Dry white wine
- Vegetable broth, kept warm
- Olive oil
- Onion
- Garlic
- Porcini mushrooms
- Speck, diced
- Fresh parsley, chopped
- Parmesan cheese, grated
Instructions
- Toast the rice – Add the Baldo rice to a pan and toast briefly. Pour in the white wine and let it cook off.
- Cook the rice – Gradually add warm vegetable broth, stirring occasionally and adding more as needed until the rice is al dente.
- Sauté the garlic and speck– In a separate pan, heat olive oil and sauté the diced onion with the speck until the onion softens and the speck begins to brown.
4. Cook the mushrooms – Add the porcini mushrooms and cook for about 20 minutes, adding vegetable broth as needed, until the mushrooms are tender.
5. Combine everything – Add the cooked rice to the pan with the porcini mushrooms and speck. Stir everything together for 1–2 minutes.
6. Finish the risotto – Turn off the heat and stir in the chopped parsley, followed by the grated Parmesan cheese.
7. Adjust the consistency – The risotto should be creamy and slightly loose, never dry, with the rice still al dente. If it’s too thick, add a little hot vegetable broth and stir well to release the starch and restore its creamy texture.
Tips for Making Creamy Risotto
Keep the vegetable broth warm and add it a little at a time. Stir often, since that’s what releases the starch from the rice and gives you a creamy risotto without any cream. Don’t let the rice soak up every last drop before serving. It should still be a bit loose and spread gently on the plate, with each grain tender but slightly firm in the middle.
Wine Pairing for Porcini Mushroom Risotto
I love serving this porcini mushroom and speck risotto with a glass of dry white wine. Pinot Grigio works really well because its crisp acidity cuts through the Parmesan and salty speck without covering up the mushrooms. If you like something a bit richer, go for an unoaked Chardonnay or a Soave. And if you’d rather have red, a light Pinot Noir goes great with the earthy porcini. Just serve the wine slightly chilled.
Final Thoughts
Earthy mushrooms, crispy bits of speck, tender rice and plenty of Parmesan. It’s rich and cozy, and it’s the kind of homemade dinner I come back to whenever I want something that feels a little more special than a regular weeknight meal.
