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5 from 1 vote
Mushroom Risotto
Servings: 3 -4
Author: Kitchen Nostalgia
  • 1 Tbsp dried porcini mushrooms
  • 2 1/2 cup fresh mushrooms (cremini oyster, etc), sliced, 225 g; 8 oz
  • 2 1/2 cup hot stock (beef chicken or vegetable)
  • 2 Tbsp olive oil
  • 1 onion finely chopped
  • 1 clove garlic minced
  • 1 cup arborio rice 210 g; 8 oz
  • 1/4 cup white wine
  • Tbsp a knob of butter* about 1/2
  • grated Parmesan* cheese
  • salt and ground black pepper to taste
  • 2 Tbsp chopped fresh parsley
  1. Soak porcini mushrooms in 1 cup hot stock for 10 minutes.
  2. In a large, heavy based saucepan heat the oil and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add drained porcini mushrooms together with fresh mushrooms and fry for a further 2-3 minutes.
  3. Stir in arborio rice and coat in the oil. Add white wine and simmer, stirring, until the liquid is absorbed, about 1 minute.
  4. Combine your stock with the stock that the mushrooms were soaked in, and keep it on a low simmer. Stir 1/4 cup simmering stock into rice and cook on medium heat, stirring often, until absorbed. Continue cooking and adding stock, about 1 ladle at a time. Stir frequently and let each addition be absorbed before adding next. Cook in this way until rice is tender and creamy, but still al dente, about 18 to 20 minutes.
  5. Season to taste with salt and pepper. Add a knob of butter, parmesan cheese and chopped parsley. Serve immediately.
Recipe Notes

* omit butter and Parmesan cheese if you're vegan