Via Maestra's 42 risotto ai funghi porcini recipe

I feel lucky to live within walking distance of this cozy neighborhood Italian restaurant. Tucked next to the post office at the end of a strip mall, it’s my go-to for any meal, a quick espresso, a scoop of dreamy gelato, or something insanely delicious from the deli case (I’m talking to you, torta della nonna).

Named after the address where owner Renato Moiso grew up, Via Maestra 42 keeps it simple, personal, and authentic. I love the risotto ai funghi porcini, a comforting dish that spotlights the nutty flavor of the mushrooms.

“This traditional recipe always brings me back to my childhood growing up in the countryside near Asti, in the north of Italy,” Moiso says. “I remember searching the nearby forests for fresh porcini mushrooms and bringing them back for my mother to prepare this simple and delicious dish for the family’s dinner.” It’s easy to make at home using fresh, dried, or frozen porcini. 

Risotto ai funghi porcini

Recipe courtesy Via Maestra 42

Ingredients

4 servings

• 6 cups chicken or vegetable broth
• 2 tablespoons bone marrow, butter, or Italian extra-virgin olive oil
• 3/4 cup finely chopped onions
• 2 cups arborio, carnaroli, or vialone nano rice
• 1 cup diced porcini mushrooms
• 2 teaspoons Italian extra-virgin olive oil
• 1 garlic clove, crushed (optional)
• 2 tablespoons butter
• 2/3 to 1 cup grated Parmigiano-Reggiano or Grana Padano cheese
• Salt to taste
• 1 tablespoon chopped parsley
• Shaved fresh truffle or truffle oil (optional)

Directions

Heat broth and set aside. In a deep casserole dish, heat bone marrow. Add onions and stir gently until translucent. Add rice and stir over medium heat until toasted to pale golden. Add a little hot broth and stir, letting the rice slowly absorb it. Add more broth, one ladle at a time, stirring constantly to allow rice to slowly absorb the liquid before adding more. Continue to add broth until rice is al dente, about 25 to 30 minutes. (You may not need all the broth.)

Meanwhile, sauté diced porcini with olive oil and garlic, if using, until garlic softens. Remove garlic clove. Add sautéed porcini to rice mixture. Turn off the heat. Add butter and cheese, stirring gently to melt butter into the hot rice. Salt to taste. Sprinkle with parsley and truffle, if using, and serve hot.

Download the risotto ai funghi porcini recipe