Dried-Porcini-Mushroom Risotto With Goat Cheese

Name: Dried-Porcini-Mushroom Risotto With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried porcini or other dried mushrooms (about 1 ounce); 3 cups hot water, more if needed; 3 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed; 3 tablespoons olive oil; 1 onion, chopped; 5 cloves garlic, minced; 2 cups arborio rice; 1 1/4 teaspoons salt; 2 tablespoons butter; 1/4 teaspoon fresh-ground black pepper; 2 ounces mild goat cheese, such as Montrachet, crumbled; Grated Parmesan, for serving

Servings: persons

1 cup dried porcini or other dried mushrooms (about 1 ounce)
3 cups hot water, more if needed
3 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
3 tablespoons olive oil
1 onion, chopped
5 cloves garlic, minced
2 cups arborio rice
1 1/4 teaspoons salt
2 tablespoons butter
1/4 teaspoon fresh-ground black pepper
2 ounces mild goat cheese, such as Montrachet, crumbled
Grated Parmesan, for serving

1
Put the dried mushrooms in a medium bowl and pour the hot water over them. Soak until softened, about 20 minutes. Remove the mushrooms, reserving the soaking liquid, and chop them. Strain the liquid through a paper-towel-lined sieve into a medium saucepan. Add the broth to the pan and bring to a simmer.
2
In a medium pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chopped mushrooms, the rice, and the salt and stir until the rice begins to turn opaque, about 2 minutes.
3
Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water.
4
Stir in the butter, pepper, and goat cheese. Serve the risotto with grated Parmesan.
5
Wine Recommendation: Tuscany's chardonnays, loaded with tropical-fruit flavors and generously oaked, are not typically Italian. No matter; they have the power and concentration to make a great combination here.

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dried porcini or other dried mushrooms (about 1 ounce), 3 cups hot water, more if needed, 3 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed, 3 tablespoons olive oil, and more.

Yes, Dried-Porcini-Mushroom Risotto With Goat Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!