Porcini Risotto




  • 1 cup Ferron risotto rice 
  • 2 cups chicken stock, simmering 
  • ½ onion or 2 shallots, chopped 
  • 1-2 cloves of garlic, chopped 
  • 15g Giganti dried porcini 
  • pinch saffron 
  • Romulo extra virgin olive oil 
  • 100ml white wine (optional) 
  • salt and freshly ground black pepper 
  • Parmigiano Reggiano, grated 
  • Mas Portell white truffle oil (optional) 
  • Italian parsley, finely chopped


Cover dried porcini with 250ml of boiling water and leave to soak for 15 minutes. Grind the saffron with a few drops of boiling water.

In a heavy-based saucepan heat a little oil and sauté the onion and garlic until soft (the ‘soffrito’).Add the rice and stir continuously for about 3 minutes (‘toasting’). Add the soaked porcini with some juice and the wine, and let evaporate. Add all the hot stock, stir gently and bring to a simmer. Cover and cook for about 15 minutes.

Add the saffron and Parmigiano. Season and rest off the heat for 2 minutes, then ‘mantecare’ - stir the risotto to release the natural starches which make it creamy.

Sprinkle with parsley and a drizzle of truffle oil to serve.