Porcini Walnut Risotto Recipe

Porcini Walnut Risotto

My sister Céline lives in Frankfurt, Germany. She is to come back to work in France at the beginning of next year, which makes me deliriously happy, but until then we have to make do with the weekends she comes to spend with us. This Saturday, after the traditional afternoon of shopping together, Céline came over for dinner. She is very appreciative of my cooking, so it’s always a pleasure feeding her.

As a main dish, I prepared a porcini walnut risotto. The trusted recipe I always start from is the Basic Pressure Cooker Risotto recipe that Val posted on the Cooking Light Bulletin Board a while ago, which I tweak to include whatever ingredients my risotto happens to star.

Each of us was served a little mound of risotto, on which I ground black pepper and sprinkled parmesan, with a green salad on the side. Alternatively the risotto could be deposited on a bed of salad in a shallow bowl, or circles could be used to shape the rice neatly, but this was just us, so I forwent the fuss.

Risotto is always a very satisfying dish, and here the creamy rice was particularly well complemented by the soft porcini and the crunchy walnuts. The three of us polished this off nicely but, had we had any leftovers, I would have made risotto cakes the next day, sautéed in a little olive oil in a skillet.

Porcini Walnut Risotto

– 720 ml (3 cups) vegetable stock (prepared with a cube of bouillon)
– 30 grams (1 ounce) dried porcini (bought at the market in Gourdon)
– 1 onion, finely sliced
– 3 cloves pink garlic
– 290 grams (1 1/2 cups) Arborio rice
– 120 ml (1/2 cup) dry white wine
– 60 grams (1/2 cup) crumbled walnuts
– 40 grams (1/3 cup) freshly grated parmesan + more to serve

(Serves 3 to 4.)

I heated up the stock in a saucepan and dropped the dried porcini in to soak.

In the pressure cooker over high heat, I heated olive oil and sautéed the onion and garlic. To that I added the Arborio rice, stirring to coat. When everything had turned golden, I poured in the bouillon, the porcini and the white wine, stirred and closed the lid of the pressure cooker.

When it started whistling (mine whistles the tune to The Wizard of Oz, go figure), I lowered the heat and counted 7 minutes. I then released the pressure, opened the lid and tasted the rice. The texture was just right, so I stirred in the crushed walnuts and the freshly grated parmesan.

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  • Céline

    Je suis drolement fière d’etre citée dans ton blog!

    Et je confirme, pour ceux qui en douteraient, (mais ils ne doivent pas etre légion) que c’était vraiment délicieux! :-)

    Gros bisous,

  • Merci ma Céline! Tu auras comme convenu tes 50 euros, et je te réinviterai à dîner! :)
    Des bisous,

  • andrea

    Hi Clothilde.

    I love your site and have started reading from the beginning — so it’s years later and that may be the problem… I went in search of the recipe you cite on the Cooking Light Bulletin Board and could find it — or rather, I found one by Jewel not Val — is that the one you meant?

  • Raffabella

    Ciao Clotilde! Thank you for the wonderful blog! I have your C & Z book and I love it: finally a book with recipes that work! I am not a great cook (yet) but I would like to suggest a slightly different way to make risotto in the pressure cooker. Use the white wine while cooking the rice before adding the broth. The wine should evaporate before adding the broth (as you would do for risotto cooked in a pan). Cook 6 minutes and after adding parmesan, butter….let it rest for one minute before serving. A good risotto should be a bit running: “all’onda”, as we say in Italy. And, of course, “al dente”.

  • I love your site. I’ve cooked from it many times and I have never been disappointed. This time I adapted your risotto recipe for a slow cooker. It worked too!

  • Françoise

    Bonjour Clothilde,
    C’est toujours avec grand plaisir que le lis votre prose! Vos recettes ont tout mon intérêt aussi, en particulier celle de ce délectable risotto confectionné pour votre soeur. J’aimerais beaucoup le réaliser à mon tour, mais ne suis pas sûre de la quantité à adopter en grammes pour la ‘cup’. Merci de m’aider!
    Bonjour de la Hollande, Françoise

    • Bonjour Françoise,
      1 cup, c’est 240 ml (personnellement, je mesure souvent le riz en volume dans un verre mesureur), et cela correspond à ~195 grammes de riz court. (Pour info, j’ai aussi une page de conversions volume/poids sur le site.)
      A bientôt !

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