Mushroom Risotto

Mushroom Risotto

Mushroom risotto is that kind of dish that is perfect for those days when you need something quick, flavorful, easy to prepare that can be served immediately as it's done.


The most important thing when making a risotto is to have every ingredient prepared before starting to cook as the risotto involves constantly stirring.


The risotto requires adding ladlefuls of stock to the uncooked rice, gradually,  until all stock is well absorbed. This way the starch is released and results a creamy comforting dish. For a more intense flavor you can include the water in which you soaked the porcini mushrooms.


It worth  all this effort so hope you will give it a try.


Related Posts:
Butternut Squash Risotto
Smoked Salmon Carbonara
Penne with Mushroom Bolognese

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  • Makes about 4 servings
  • 1/3 cup dried porcini mushrooms
  • 4 or 5 (about 250 g) mushrooms, sliced
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 1/2 cup (about 300 g) arborio rice
  • 3/4 cup white wine
  • 4 or 5 cups (about 1.2 liter) hot vegetable stock
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp butter
  • 1/3 cup Parmesan cheese, grated
  • salt and freshly ground black pepper
  1. Soak the porcini mushrooms in hot water for 10 minutes and drain well. Chop roughly and set aside.
  2. In a sauce pan heat oil over medium-high heat. Cook onion and garlic for about 5 minutes until soft.
  3. Add the sliced mushrooms and continue cooking for another 4-5 minutes until softened.
  4. Add rice and saute for another 2 minutes stirring constantly. Add the white wine and allow to evaporate while stirring.
  5. Add a ladle of vegetabler stock , stirr until the liquid is well absorbed. Continue adding the stock gradually until the liquid is well absorbed and the rice is creamy and tender.
  6. Add the porcini murshrooms, butter, Parmesan, parsley salt and pepper. Stir until butter is completely melted.
  7. Serve immediatley with grated Parmesan cheese on top.
Nutrition facts 1 Serving (442 g) - Calories:487, Fat:16.1g, Saturated Fat:6.5 g, Unsaturated Fat:0.0 g, Carbohydrates:65.6 g, Sugar:3.6 g, Fiber:4.7 g, Protein:11.4 g, Cholesterol:24 mg, Calories from Fat 145, Sodium 291 mg, Vitamin A 9%, Vitamin C 12%, Calcium 13%, Iron 13%, Nutrition Grade C-, Daily Percent Values are based on a 2000 calorie diet
On January 27, 2014 at 01:05 pm, Nami | Just One Cookbook said...
Mushrooms are really amazing. Porcini murshrooms are one of my favorites. It has so much flavor despite the simple look! This risotto must be very, very delicious... <3
On January 28, 2014 at 06:09 am, Gintare @Gourmantine said...
I love a good mushroom risotto, this is surely a pretty one!
On January 29, 2014 at 02:06 pm, Rosa said...
A beautiful risotto! Great flavors and perfect texture. Cheers, Rosa
On April 21, 2015 at 08:28 am, Cristina said...
I love your recipes. Greeting from Romania :)

Ma bucur ca iti plac:) Sper sa incerci cat mai multe si sa te bucuri de ele :)

On June 18, 2015 at 05:51 am, Elle said...
Hi! I am just wondering if adding the white wine is absolutely necessary as I don't have any white wine at home currently and a liquor store is quite far.

well.. it is not really necessary.. you can do it without and still be delicious.. but you know wine does bring a special flavor to it..

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