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Mushroom Risotto

Mushroom Risotto

5 from 1 vote
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.
Servings 4 servings
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 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 (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


  • Soak the porcini mushrooms in hot water for 10 minutes and drain well. Chop roughly and set aside.
  • In a sauce pan heat oil over medium-high heat. Cook onion and garlic for about 5 minutes until soft.
  • Add the sliced mushrooms and continue cooking for another 4-5 minutes until softened.
  • Add rice and saute for another 2 minutes stirring constantly. Add the white wine and allow to evaporate while stirring.
  • Add a ladle of vegetables stock , stir until the liquid is well absorbed. Continue adding the stock gradually until the liquid is well absorbed and the rice is creamy and tender.
  • Add the porcini mushrooms, butter, Parmesan, parsley salt and pepper. Stir until butter is completely melted.
  • Serve immediately with grated Parmesan cheese on top.


Serving: 1gCalories: 487kcalCarbohydrates: 65.6gProtein: 11.4gFat: 16.1gSaturated Fat: 6.5gCholesterol: 24mgSugar: 3.6g
Calories: 487kcal
Course: Main Course
Cuisine: Italian
Keyword: Italian risotto, mushroom rice recipe, mushroom risotto, mushroom risotto recipe, risotto recipe