Voion Land Products

Risotto With Porcini Mushrooms


  • 350 gr. Carolina rice Voion
  • 150 gr. dried mushrooms (soak them to soften)
  • 300 gr. porcini mushrooms or other species
  • 180 gr. butter (100 g at the beginning and 80 g for binding)
  • 1 liter of vegetable broth
  • 1 large chopped onion
  • 2 cloves chopped garlic
  • 1 glass of white wine
  • 150 gr. grated parmesan
  • zest of 1/2 lemon
  • 1 tbsp chopped parsley
  • salt
  • pepper


  1. Wash the mushrooms and cut them into slices.
  2. In a wide pan, on a low heat, melt the butter, add the onion and garlic and fry them.
  3. Add the mushrooms and leave on the fire for 10 minutes. Then add the Carolina rice and toast it for 3-4 minutes. We extinguish with the wine.
  4. Stir well until evaporated and check the taste for salt and pepper.
  5. We have put the broth to boil in a pot and start pouring it spoon by spoon into the rice, always on a sufficient heat. Every time the broth evaporates a little, we repeat the same process, stirring constantly.
  6. After about 20 minutes from the time we add the rice, our risotto is ready.
  7. Remove from the heat and finish by mixing with the remaining butter, parmesan, parsley and lemon zest. Cover it for 2-3 minutes to rest and serve.