Mushroom Risotto
This rich and satisfying mushroom risotto combines a trio of mushrooms—earthy dried porcini, hearty portobellos, and tender button mushrooms—for a deeply flavorful, umami-packed dish. The dried porcini are steeped in warm water to rehydrate, infusing both the mushrooms and the soaking liquid with concentrated flavor that gets stirred into the risotto along with warm chicken stock.
Shallots and arborio rice are gently sautéed in olive oil before being simmered slowly with white wine and stock, creating the creamy texture risotto is known for. Finished with butter, Parmesan, and a sprinkle of fresh chives, this dish is a cozy celebration of mushrooms at their finest—perfect for cool evenings or as a special meal to share.
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Ingredients
Instructions
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Bring porcini and 1 cup water to boil in a saucepan.
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Simmer for 5 minutes and transfer porcini with a slotted spoon to a cutting board.
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Add stock to the porcini liquid in the saucepan and just bring to a boil.
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Lower heat to simmer and keep warm.
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Chop porcini mushrooms.
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Warm 2 tablespoons olive oil in a deep large skillet on medium heat.
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Stir in portobello and button mushrooms and cook until soft (3 minutes).
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Add porcini and cook 2 minutes.
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Remove mushrooms and liquid and set aside.
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Add 1 tablespoon olive oil to the skillet and add shallots.
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Cook for 1 minute and add the rice.
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Stir rice for 2 minutes to coat with oil.
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When the rice turns a pale golden color pour in the wine and stir continuously until the rice absorbs the wine.
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Add 1/2 cup of broth and stir until the broth is absorbed.
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Repeat with remaining broth until all of the broth is absorbed and the rice is neither crunchy nor too soft (al dente), about 15 minutes.
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Remove from heat.
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Stir in mushrooms with liquid, butter, chives and cheese.
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Season to taste with salt and pepper.