Porcini Mushroom Risotto Pasta

This genius hybrid delivers every ounce of flavor and creaminess of a 2-hour porcini risotto, but uses tiny orzo and finishes in exactly 30 active minutes. Dried porcini are rehydrated in boiling water (that liquid becomes pure umami stock), fresh mushrooms are browned in butter, then orzo is toasted and slowly enriched with hot porcini stock, white wine, Parmesan, mascarpone, and a final cold-butter swirl. Optional white truffle oil sends it into another stratosphere.

Why You’ll Love This Recipe

Imagine the deepest, most soul-satisfying mushroom flavor you’ve ever experienced, wrapped in the creamiest, glossiest sauce that clings to every grain like liquid velvet, with an aroma that fills your entire house with “I can’t believe I made this” energy. This dish has fooled Michelin-trained chefs into thinking it simmered all afternoon. It’s intensely porcini-forward (we use both dried and fresh), luxuriously creamy without being heavy, and has that perfect al-dente bite from the orzo. It is vegetarian, naturally gluten-free adaptable, scales beautifully for date night or dinner party, reheats like a dream, and (most importantly) makes people close their eyes, moan, and immediately ask for the recipe. Once you taste it, every other mushroom pasta will feel inadequate.

Yield: serves 4

Porcini Mushroom Risotto Pasta

Print

Silky orzo cooked risotto-style with intense porcini, white wine, mascarpone, three cheeses, truffle oil – the ultimate 30-minute luxury.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• 50 g premium dried Italian porcini mushrooms
• 500 g mixed fresh mushrooms (400 g cremini + 100 g shiitake/oyster)
• 400 g best-quality orzo (risoni)
• 1.4 L total hot liquid: 500 ml porcini soaking liquid + 900 ml simmering stock
• 200 ml dry Italian white wine
• 100 g European-style salted butter, cold, divided
• 1 large shallot (80 g), very finely diced
• 5 large garlic cloves, minced or microplaned
• 100 g Parmigiano Reggiano (24-month), microplaned
• 100 g mascarpone or crème fraîche
• 30 g aged Pecorino Romano, microplaned (optional but recommended)
• 3 tsp fresh thyme leaves (or 1 tsp dried)
• Sea salt & white pepper
• Optional luxury finish: 1–2 tsp white truffle oil + fresh chives or parsley

Instructions

1. 25 minutes before cooking: place the 50 g dried porcini in a heatproof bowl. Pour exactly 500 ml freshly boiled water over them. Cover with a plate and set timer for exactly 20 minutes.
2. While porcini soak, slice fresh mushrooms 5 mm thick. Dice shallot to 2 mm (brunoise). Keep stock gently simmering in a separate pot.
3. After 20 minutes, lift porcini out with a fork (do not pour, grit stays at bottom). Squeeze gently, chop finely, set aside. Line a fine sieve with a coffee filter or paper towel, slowly strain the soaking liquid into a measuring jug. You should have ≈450–480 ml dark, fragrant porcini stock. Top up with simmering stock to reach 1.4 L total hot liquid.
4. Heat your widest sauté pan (14–16 inch) over medium-high. Add 40 g butter + 1 tbsp olive oil. When foaming, add fresh mushrooms in one layer. Cook undisturbed 6 minutes until deep golden underneath. Toss, cook another 4–5 minutes. Season lightly, remove to a plate.
5. In the same pan (do not wipe!), add remaining 60 g butter + diced shallot. Cook 3 minutes until translucent. Add orzo + chopped rehydrated porcini. Toast 4 full minutes, stirring constantly, until orzo turns golden-brown and smells nutty.
6. Add garlic + thyme. Cook 30 seconds. Pour in white wine, scrape every brown bit, reduce by half (≈2 minutes).
7. Reduce heat to medium. Begin the risotto dance: add 1 ladle (≈125 ml) hot porcini/stock liquid. Stir until almost absorbed. Repeat, stirring almost constantly but gently, for 18–22 minutes. After 15 minutes, taste an orzo grain, it should be al dente with a tiny white core.
8. When the last ladle is almost absorbed, return browned fresh mushrooms to the pan with their juices. Stir. Taste and adjust salt (remember cheese is coming).
9. Remove pan from heat completely. Add mascarpone in dollops + all microplaned cheeses in 4 stages while beating vigorously with a wooden spoon (mantecatura). Add final 2–3 tbsp cold butter cubes. The sauce will turn from loose to impossibly creamy and glossy. If too thick, add a splash more hot stock.
10. Cover and rest exactly 5 minutes off heat. Uncover, stir once, spoon into warmed wide bowls, finish with a few drops white truffle oil, extra Parmesan snow, cracked pepper, and chives. Serve immediately with chilled white Burgundy and absolute silence for the first three bites.

Notes

Never rinse the pan between steps, every bit of fond is flavor

Use only real Italian dried porcini and Parmigiano Reggiano

Naturally vegetarian (use vegetable stock)

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 526Total Fat 18gSaturated Fat 9gUnsaturated Fat 9gCholesterol 136mgSodium 347mgCarbohydrates 66gFiber 7gSugar 9gProtein 21g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Recipe Tips and Tricks

1. Buy real Italian dried porcini (look for “Prodotto in Italia” and large pieces, never powder or Chinese).
2. Soak porcini in freshly boiled water exactly 20 minutes, no longer, or they get slimy.
3. Strain the soaking liquid through a coffee filter or very fine sieve, you must have zero grit.
4. Keep every drop of porcini liquid, it is worth more than gold in this recipe.
5. Toast the orzo in butter until it smells like hazelnuts, this is non-negotiable for depth.
6. Keep your stock gently simmering the entire time, cold stock = gummy disaster.
7. Stir almost constantly, but gently, you are creating starch emulsion, not scrambled eggs.
8. The final mantecatura (off-heat vigorous beating with cold butter + cheese) is what separates home cooks from restaurants.
9. Rest 5 full minutes off heat, the texture transforms from good to mind-blowing.
10. Use a microplane for Parmesan and a truffle shaver if you have fresh truffle.

Ingredients Notes

• Dried porcini mushrooms: exactly 50 g premium Italian (average packet size). Look for large, light-colored pieces with strong aroma.
• Fresh mushrooms: 400 g cremini + 100 g shiitake or king oyster for meaty texture and extra umami.
• Orzo (risoni): 400 g DeCecco or Rustichella d’Abruzzo, tiny rice-shaped pasta that mimics risotto rice perfectly.
• Stock: 1.4 L total liquid needed, 500 ml from porcini soak + 900 ml best low-sodium vegetable or chicken stock.
• White wine: 200 ml bone-dry, high-acid Italian white (Verdicchio, Pinot Grigio, Soave).
• Cheeses: 100 g 24-month Parmigiano Reggiano (microplaned), 100 g mascarpone (or crème fraîche), 30 g aged Pecorino Romano for extra sharpness.
• Butter: 100 g European-style 82–84 % fat, cold cubes for final enrichment.
• Aromatics: 1 large banana shallot (or 1 small yellow onion) + 5 garlic cloves + fresh thyme.

Variations and Substitutions

• With protein: seared scallops, lobster, or crispy guanciale
• Fully vegan: vegan butter + 120 g cashew cream + 50 g nutritional yeast
• Truffle insanity: fresh black or white truffle shaved tableside
• Green spring version: English peas + asparagus tips in last 3 minutes
• Gluten-free: DeLallo or Jovial gluten-free orzo
• Classic risotto: swap orzo for 350 g Carnaroli rice (add 5–8 min cooking)

Storage Options

• Fridge: up to 3 days in airtight container (reheats beautifully with splash of stock)
• Reheat very gently on stove with extra stock or cream
• Freezer: up to 2 months (texture slightly softer after thawing)

Dish Gallery

Please share this Porcini Mushroom Risotto Pasta with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Pesto Mushroom Penne