Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

porcini mushroom risotto

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

I found this when I was browsing through an Italian import site. It sounded pretty yummy!

yield 4 serving(s)
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For porcini mushroom risotto

  • 1 1/2 cup c
    dried porcini mushrooms
  • 4-5 c
    chicken broth (can use cubes)
  • 4 Tbsp
    olive oil, extra virgin
  • 3 Tbsp
    chopped shallots or onions
  • 1 c
    arborio rice, uncooked
  • 3 Tbsp
    parmesan cheese, grated (or more)
  • salt and pepper to taste

How To Make porcini mushroom risotto

  • 1
    Combine the porcini and broth in a small saucepan and heat to boiling. Cover and simmer over low heat for 10 minutes. Remove from heat and let stand, covered for 20 minutes.
  • 2
    Drain the porcini through a sieve lined with a dampened paper towel and set aside the broth separately. Rinse the mushrooms under running tap water and rub with your fingers, cut off and discard any gritty pieces. Drain well and pat dry. Finely chop and set aside.
  • 3
    Return the strained broth to the rinsed-out saucepan and heat to boiling. Adjust the heat to maintain a steady simmer.
  • 4
    Heat 2 tablespoons of the butter and the olive oil in a heavy saucepan over low heat until the butter is melted. Add the shallots and sauté, stirring, until tender, about 3 minutes. Add the rice and sauté over low heat, stirring for 2 minutes.
  • 5
    Add enough of the hot broth (about 1/2 cup) to just cover the rice. Adjust the heat to maintain a steady simmer and cook the rice, stirring constantly, until almost all the broth has been absorbed, about 3 to 4 minutes.
  • 6
    Add another ladle of broth (about 1/2 cup). Cook stirring constantly, until all the broth has been absorbed. Continue adding the broth, about 1/2 cup at a time, and cooking and stirring. Add the next ladleful when the broth is absorbed and the rice begins to pull away from the sides of the pan as it is stirred.
  • 7
    About halfway through the cooking time add the reserved chopped porcini. Cook until the rice is creamy and firm but not chalky in the center when it is tasted. The total cooking time is 25 to 35 minutes or more.
  • 8
    Remove from the heat. Stir in the Parmesan and salt. Sprinkle generously with black pepper. Serve at once with additional cheese on the side.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT