Porcini and Artichoke Risotto


Today it snowed in Barcelona!! Crazy! Just a bit, but it was still weird to see the roofs covered in snow for a while. I guess it is not common here since I saw a lot of people taking pictures out of the windows from our cafeteria at work. I don’t have to add that it is freaking cold in our flat. I am sitting in front of the heater on the sofa and dream about warmer days. Initially, I wanted to meet up with a friend for dinner, but she bailed out because of the weather. As a German I had to shake my head about this excuse, as a “Barcelonian” (sure it’s not a word) by heart I fully understood it. But hey! At least I have time to do the laundry and do the things I was too lazy to do during the last days and above all, I could finally make a risotto. Risotto is one of the best dishes in the world. It’s is not only super easy to prepare, but you can also vary the vegetables depending on your mood, the things you have in the house and your taste. Today I prepared a porcini risotto with artichokes since I brought some dried porcinis from my trip to Italy. I made it vegan, but for all cheeselovers feel free to add as much Parmigiano as you want.

For 2 persons:

  • 1 cup dried mushrooms (I used Porcini)
  • 250 g artichokes (I used already cooked ones)
  • 1 cup of risotto rice
  • 1 cup of white wine
  • 3 cups of stock
  • 2 garlic cloves
  • 1/2 onion
  • 4 tsp olive oil

Optional for the topping:

  • 1/2  Zucchini
  • 1 Beetroot


Start by heating up 3 cups of vegetable stock and soak the dried porcini in it. Let it rest for about 20 minutes and then drain the porcinis, but keep the leftover water. Afterwards, chop finely the onion and garlic cloves and fry them in the olive oil until they reach a golden colour. Continue by adding the artichokes and porcini and the risotto rice and fry them for 5 more minutes. Then start adding the leftover water and white wine. Be careful to not add everything all by once, rather wait until the liquid gets absorbed and then add more..  Let it simmer for approximately 15-20 minutes and if needed add a bit more water. The risotto is done when all the water is absorbed and the rice is soft, but still a bit al dente. For the topping, I used some Zucchini and beetroot cutted into dices and fried very briefly. To be honest, I still had them in my fridge and I didn’t want to throw it… But hey! In my opinion they fit very well!


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