Risotto with porcini mushrooms from Essentials of Classic Italian Cooking (page 247) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on January 05, 2015

    I had turkey broth and porcini leftover from thanksgiving so decided to put them to use in this recipe. I followed the recipe exactly except that I subbed shallots for onion. I was a bit concerned because the recipe calls for 2 cups of rice but only 2 tbsp of onion and no wine. At the end of the day it did have a full, rich porcini flavor. But I have another recipe that also calls for wine and pancetta, and less rice, and I think it is superior to this one. My kids didn't like this at all.

  • JLDuck on November 24, 2014

    Variation add finely sliced prosciutto with the onions. Also add peas near the end of the cooking time.

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