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Mushroom Risotto Published on: May 21, 2020


Mushroom Risotto

Cook Time56 minutes
Course: Side Dish
Servings: 6


  • saucepan
  • bowl
  • large heavy saucepan


  • 8-9 cups chicken stock
  • 1/2 oz dried porcini mushrooms
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 lb assorted fresh wild mushrooms (like shitake, portobello, oyster, chanterelle) brushed clean and thinly sliced
  • 1/2 lb fresh white [button] cultivated mushrooms brushed clean and thinly sliced
  • 1/4 cup minced flat-leaf parsley
  • 2 tsp minced fresh thyme (optional)
  • 3 cups arborio rice
  • 1 cup dry white wine, at room temperature
  • 2 tbsp unsalted butter
  • salt and fresh ground pepper


  • Bring chicken stock to simmer in a saucepan.
  • Remove from heat and add the dried porcini and soak for 20 minutes.
  • Drain the mushrooms through a sieve and double cloth to (1) separate the porcini from the stock and (2) separate the liquid from the grit that is left behind.
  • Return the stock to the saucepan and bring to a simmer over medium heat.
  • Maintain at a gentle simmer over low heat.
  • Chop the porcini and set aside.
  • Heat the olive oil in a large heavy saucepan over medium heat.
  • Add the garlic and saute until softened, about 2 minutes.
  • Add all the fresh mushrooms and cook until softened, about 5 minutes. 
  • Add the chopped porcini, parsley, thyme, and ½ cup of the simmering stock and cook until thickened, about 5 minutes.
  • Using a slotted spoon, transfer the mushrooms to a bowl and set aside.
  • Add the rice to the same pan and stir over medium heat until each grain is coated from the oil and translucent, with a white dot in the center, about 3 minutes.
  • Add the wine and stir until completely absorbed.
  • Add the simmering stock a ladleful at a time, stirring frequently after each addition.
  • Wait until the stock is almost completely absorbed (but not letting rice get dry on top)before adding the next ladleful.
  • Reserve ¼ cup stock to add at the end.
  • When the rice is almost tender but slightly firm in the center, after about 18 minutes,add the mushrooms and a ladleful of stock.
  • Cook until the mushrooms are heated through and the rice is al dente, 2-3 minutes more.
  • Remove from heat and stir in the butter and reserved ¼ cup of stock.
  • Season to taste with salt and pepper and serve immediately.
  • Makes 6 servings.

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