Portobello Risotto + VIDEO


I first shared this Portobello risotto recipe in 2010. I remember that at the time I did it with regular Canilla or Valencia rice. The reason? I’m convinced that one has to cook with what one has in the pantry.

Portobello Risotto by enrilemoine

Today I did it again but this time I used the Carnaroli rice that a friend of mine brought me from Italy. The rice came with a warning: it is superior to the Arborio that Italians use in their risottos. Check my demo video out:


 Carnaroli rice

The truth is that it was a delight. This Carnaroli is an exceptional rice. A special reserve of the Gallo brand. Grown in the rice fields of the Po Valley, between the Alps, the Apennines and the Adriatic Sea. This is the best risotto rice money can buy.

Portobello mushrooms

After being matured for three months, this Carnaroli rice is stone milled. This maturing process alone with the traditional stone husking, changes the structure of the starch. The result is a less sticky grain, ideal for risottos.


Portobello Risotto by enrilemoine

But also this Portobello mushroom risotto is irresistible because of the delicious recipe I’m sharing today. This was one of those wonders that I inherited from my dear Piedad de Julio.

Piedad is an extraordinary cook. She was born and raised in the Caribbean Colombian Coast. I had the pleasure of meeting her while in Venezuela. Being a country girl, Piedad was blessed with the gift of cooking. A true modern ‘Babette‘, she makes a fête of everything.

Portobello Risotto by enrilmoine

She knows all the secrets and principles and techniques of the culinary science. She masters the art of combining textures, colors and flavors. She’s the queen of improvisation. She can make a State dinner in record time. Everything that comes out of her kitchen is a masterpiece. A cook by trade, Piedad creates and recreates masterpieces every day.

Portobello Risotto by enrilemoine

Ten years ago I had the privilege of having Piedad in my house for a week. I never had so much fun cooking and learning how to cook. Never I did experimented with so many recipes. I was bored, recovering from surgery on both my knees. Suddenly, I was sitting in my kitchen, peeling garlic and chopping onions, and taking notes on my laptop of everything Piedad did.

Portobello Risotto by enrilemoine

We exchanged tricks, substituted ingredients and even dreamed of writing a book together. She was so generous that she let me copy the handwritten recipes that she treasured in a worn out notebook.


Portobello Risotto by enrilemoine

This Portobello risotto is Piedad’s version of the classic risotto ai funghi. You can serve it as first course and also as a main course. It pairs perfectly with a merlot. There was a time when I invariably served it preceded by a plantain mousse with Gorgonzola cheese.

To make this risotto, following are some utensils and ingredients that you can easily find online through my Amazon Affiliate Program, including:

Here is my recipe. I hope you like it as much as I do.

Portobello Risotto
4.85 from 33 votes

Portobello Risotto

Perfect as an appetizer or main course, this Portobello Risotto is a classic of the Italian cuisine as delicious as easy to make.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 6
Calories: 380kcal


  • 5 tablespoons salted butter
  • 1 cup onion coarsely chopped
  • 4 cups of Portobello mushrooms cut into thick slices
  • 1 ½ cup of Arborio or Carnaroli rice
  • 2 cups of white wine
  • 3-4 cups of beef broth
  • Parmesan cheese I used Parmigiano Reggiano
  • 2 tablespoons of parsley finely chopped


  • In a large skillet, melt butter over medium heat.
  • Sauté the onion 4 to 5 minutes, until wilted.
  • Add the mushrooms and sauté for 3 to 4 minutes.
  • Add the rice and cook for another 3 minutes.
  • Add 1 cup of wine and cook, stirring occasionally, until the liquid is almost absorbed.
  • Add the rest of the wine and continue cooking and stirring until the wine is almost absorbed.
  • Add the broth, one cup at a time, and continue cooking and stirring constantly. You may have to lower the heat.
  • Continue cooking and stirring, until the rice is al dente, always preventing it from drying.
  • Serve in bowls, with some freshly grated Parmesan cheese and sprinkle with parsley.



Nutrition Facts
Portobello Risotto
Amount Per Serving (250 g)
Calories 380 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 28mg9%
Sodium 621mg27%
Potassium 415mg12%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
Vitamin A 443IU9%
Vitamin C 4mg5%
Calcium 86mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Rice
Cuisine: Italian
Keyword: Italian Risotto Funghi, Portobello Mushroom Risotto, Portobello Mushroom Risotto Recipe, Portobello Risotto, Portobello Risotto Recipe, Risotto Funghi Recipe
Author: Piedad de Julio

Thank you for saving and sharing this Portobello Risotto recipe on Pinterest.


Sharing is caring!

Remember to visit my Amazon store. Thank you
Notify of
Recipe Rating

Oldest Most Voted
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x