Italian porcini (the piglet) mushrooms

by Lesley on July 11, 2010

Italian porcini mushrooms, fresh baby leaf spinach, Arborio rice, these are a few of my favourite things!

When the postman arrived with a parcel from Venice, it could only mean one of two things, either my good friend Michela from Italy had won the lottery and there were two flight tickets to Venice inside or a surprise pressie.

She didn’t win the lottery, but the pressie was fab! Thank you Michela! What a wonderful assortment of Italian spices to play with and a huge packet of dried porcini mushrooms.

Isn’t it lovely when people do things just off the cuff?
I feel a risotto coming on in her honour.


Serves 2
Prep Time 10 mins, plus 30 mins for soaking the mushrooms
Cooking Time 40 mins

  • 30g Dried Porcini mushrooms
  • 1 Medium Red onion, finely chopped
  • 1 Clove garlic, finely chopped
  • 50g Low fat butter spread
  • 200g Champignon Mushrooms, thinly sliced
  • Small glass dry white wine
  • 150g Arborio rice
  • 750ml Vegetable stock
  • 150g Baby leaf spinach, washed
  • Parmesan shavings to serve
  • Salt and black pepper


  • Soak the porcini mushrooms according to packet instructions, then strain and reserve the liquid


  • Melt the low fat butter in a large heavy duty saucepan
  • Add the chopped onion


  • cook for a few minutes


  • then add the chopped garlic and cook until just soft
  • Add the sliced Champignon Mushrooms and cook for 5-6 minutes until they start to soften


  • Add the rice and stir until thoroughly coated with the butter


  • Pour in a the glass of dry white wine and bring to the boil, keep the heat up fairly high so all the liquid gets absorbed, stirring frequently
  • Gradually add the stock, a ladleful at a time, wait till each has been absorbed before adding the next one, this will take about 30 minutes


  • Now add the strained porcini liquid, let that absorb slightly before adding the porcini mushrooms
  • Finally add the spinach and stir in until wilted
  • Season and serve with parmesan cheese and ciabatta




  • Large heavy based saucepan

Shopping List

  • 30g Dried Porcini mushrooms
  • 1 Medium Red onion
  • 1 Clove garlic
  • 50g Low fat butter spread
  • 200g Champignon Mushrooms
  • Small glass dry white wine
  • 150g Arborio rice
  • 1 Vegetable stock cube
  • 150g Baby leaf spinach
  • Parmesan
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{ 20 comments… read them below or add one }

Michela July 12, 2010 at 4:09 pm

..there’s a “piglet theme” going on this site lately, eh?! :)
I feel soooooo honoured :) Thank you! xxxxx

Lesley July 12, 2010 at 4:29 pm

Our pleasure! x

Hannah July 13, 2010 at 11:08 pm

Oh, that looks magnificent! Mushroom risotto might just be my favourite kind of risotto, particularly with the earthy punch of porcinis :) And perfect for winter, too!

Barry July 14, 2010 at 1:31 pm

I actually made this two days running Hannah, it was soo tasty, & you’re right because the porcini mushrooms gave it such a punch, I increased the spinach the 2nd time (which is as you find it on the recipe), now it’s just how we like it! :0)

Diane July 15, 2010 at 7:42 am

I love Rissoto – will give your recipe a go. Can you imagine if Michela ever did win the Italian Lottery!!!!! xxxxxxxx

sophia July 15, 2010 at 12:29 pm

I have a deeeeep affinity for mushrooms. I’ve never tried porcini ones yet, because they are just so pricey, so I always end up reaching for shitake or something much cheaper. Perhaps I should just indulge, just once…

Lesley July 15, 2010 at 1:08 pm

Porcini mushrooms keep their flavour after being dried, & give a huge kick! Email me your address & I’ll send some over :0)

Lesley July 15, 2010 at 1:10 pm

Say when she wins Diane…we’ll all be on the plane to Venice! ;0)

Juliana July 15, 2010 at 4:08 pm

Wow! First, what a nice surprise and second the risotto looks so yummie with all the mushrooms in it…is I only could have a spoonful of this risotto….

Lesley July 16, 2010 at 3:34 am

Thank you Juliana! It was delish! :0)

momgateway July 16, 2010 at 5:54 pm

gorgeous…..can’t get porcini mushrooms that often here…

Kate July 16, 2010 at 8:19 pm

Looks delicious!

Lesley July 17, 2010 at 1:28 pm

Thank you Kate :0)

Lesley July 17, 2010 at 1:32 pm

That’s a shame! You could try Shiitake, they’re healthy too :0)

Sophie July 18, 2010 at 2:47 pm

I love good risottos,..;surely home made!! I also did a mixed mushroom risotto a while ago & used also dried porcini’s & soaked them in veggie stock for more flavour,…

Many kisses from Brussels to you, my friend!

Lesley July 28, 2010 at 1:59 pm

Hi Sophie,
Good idea to soak in stock! x

Kim Forni August 10, 2010 at 3:57 pm

Ohhhh Les, it looks and sounds so good!

Lesley August 17, 2010 at 10:15 am

Tastes good too, can you get Porcini mushrooms in N.E.?

Michela August 19, 2010 at 9:30 am

Hello my friends! How are you? Tanned like a Sunday roast?!
..I just wanted to make you very jealous and tell you that tomorrow I’m off to Tuscany..ha ha!
Lots of love xxxxx

Lesley August 19, 2010 at 9:54 am

Hi Michela,
Tanned like a Sunday roast? lol…no more like sick as a parrot! Are you sure you don’t need a couple of guides?! x

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