Risotto with Dried Porcini Mushrooms and Goat Cheese

If you know me even just a little bit, you know that risotto is my favorite thing to cook and eat. I love it because it is so versatile and every season offers a huge variety of ingredients to spice up your risotto in many different ways. In your March 2017 box, you’ll find carnaroli rice and a bag of dried porcini mushrooms. You could be set with only these two ingredients to make a great risotto, but if you follow this easy recipe, with just a few extra ingredients, you’ll have the risotto of a lifetime!

Cooking risotto does take some time, so save this recipe for your next special occasion!

– Luca Manfe


  1. Put the dried mushrooms in a medium-sized bowl and cover with hot water.
  2. Soak until softened for about 20 minutes.
  3. Remove the mushrooms, setting the soaking liquid aside, and chop them.
  4. Strain the liquid through a paper-towel-lined sieve into a medium saucepan.
  5. Add the mushroom water in a pan with the vegetable stock and bring to a light boil.
  6. In a large sauce pan over medium heat, melt two tablespoons of butter with a drizzle of extra virgin olive oil. Start a timer for 20 minutes.
  7. Add the shallots and rice and stir until the butter is absorbed.
  8. Add a couple of pinches of salt.
  9. Let the rice toast for a minute or so, until it slightly changes color.
  10. Add the white wine and stir. Once the rice gets dry start to add the vegetable stock one ladle at a time. Do not add another ladle until the previous one is completely absorbed.
  11. At around 17 minutes, taste the rice. Now, it’s up to you! Depending on how al dente you like it, you may want to continue cooking it for a few more minutes. In Italy, we like a nice crunch, but if you like it softer, continue cooking.
  12. When it is at the right consistency, turn off the heat and remove the pot from the stove.
  13. Add the butter, goat cheese, parsley, and parmigiano reggiano and stir together.
  14. Taste and season with salt and pepper.
  15. Taste again! (I know, it’s delicious!)
  16. Serve with a drizzle of our extra virgin olive oil from Umbria!

Buon Appetito!










1 bag carnaroli riso
1 cup dried porcini mushrooms
3½ cups vegetable stock
1 cup dry white wine
½ cup shallots, finely chopped
4 tablespoons unsalted butter
3 oz goat cheese
½ cup grated Parmigiano Reggiano
¼ cup fresh finely chopped parsley
Extra virgin olive oil
Salt and pepper