Porcini Risotto Pizza

This oddly satisfying and unique pizza recipe is actually a perfect use of leftover risotto. If using risotto from the fridge simply re-heat with the heavy cream until smooth and spreadable.

Porcini Risotto Pizza


  • 4 cups broth or water
  • 1 tablespoon olive oil
  • 1 cup Porcini Risotto
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons Parmesan cheese, grated
  • 1 10-inch pizza crust
  • 1/2 cup mozzarella cheese shredded
  • 1 Roma tomato, sliced
  • 4 basil leaves, torn


  1. Heat oven to 400°F.
  2. Heat broth to simmer and reserve. Heat 1 tablespoon olive oil in large saucepan over medium heat. Add Porcini Risotto and stir quickly until rice is well coated and opaque, about 2 minutes. Add 1 cup warm broth to rice. Cook, stirring, until rice has absorbed liquid. Add remaining liquid 1 cup at a time, cooking and stirring until rice absorbs all the liquid after each addition and rice is tender but firm. Add the heavy cream and cook for one minute.
  3. Add the butter to risotto off the heat, stirring until incorporated, and then add the Parmesan cheese. Allow the risotto to cool until just warm.
  4. Gently spread a thin layer of risotto evenly onto pizza crust. Sprinkle shredded mozzarella over and add the sliced tomatoes and basil leaves.
  5. Bake on a flat baking sheet in the oven until the crust is brown and the cheese is golden.

Makes about 2 servings