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Porcini Mushroom Risotto
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A rich, savory meal any day of the week.
  • CourseMain Dish
  • 1 oz dried porcini mushrooms, reconstituted and thinly sliced
  • 4 Tbsp. olive oil
  • 1 small onion, minced
  • 2 cups Arborio rice
  • ½ cup white wine
  • 6 cups chicken broth + strained mushroom rehydrating liquid
  • 2 Tbsp. unsalted butter, cut into small pieces
  • 1 cup parmesan cheese, finely grated
  • salt and pepper, to taste
  1. Cook the onion in 1 Tbsp. of butter over low heat until translucent.
  2. Add the rice and toast while stirring.
  3. Add the white wine. Cook until you can no longer smell the alcohol.
  4. Add the reconstituted mushrooms.
  5. Slowly add the stock in 8 oz increments, letting it simmer down almost completely before adding more. Stir frequently.
  6. Taste the rice for texture. It is done when al dente.
  7. Stir in ¾ cup of the cheese and 1 Tbsp. of butter. Add salt and pepper to taste.
  8. Serve topped with the remaining cheese.
Recipe Notes

Recipe courtesy of MycoLogical Gourmet Dried Mushrooms.

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