Mushroom Risotto Recipe

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts water; 1 ounce dried porcini mushrooms; 1 teaspoon whole black peppercorn; ½ cup unsalted butter; 8 ounces mixed fresh mushrooms, sliced (porcini, chanterelle, oyster); 1 medium onion, finely chopped; coarse salt; fresh ground black pepper; 2 cups arborio rice; 1 cup dry white wine; 1 cup grated parmesan cheese

Servings: persons

1
Bring water, dried porcini mushrooms, and peppercorns to a boil in a medium pot.
2
Reduce heat, and simmer gently for 1 hour.
3
Strain stock (you should have 7-8 cups); discard solids.
4
Retun to pot; cover to keep warm.
5
Melt 3 tablespoons butter in a large saucepan over medium-high heat.
6
Cook mixed mushrooms until tender and slightly browned all over, about 3 minutes; transfer to a plate.
7
Melt 3 tablespoons butter in saucepan over medium heat.
8
Cook onion until tender and translucent, about 5 minutes.
9
Season with salt.
10
Stir in rice, and cook until coated, 1-2 minutes.
11
Add wine and cook until almost completely absorbed, 3-4 minutes.
12
Ladle 1 cup reserved stock over rice, and cook, stirring constantly with a wooden spoon, until almost completely absorbed.
13
Continue adding stock, 1 cup at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next, until grains are al dente but bot crunchy, about 30 minutes.
14
(You'll probably only use 6-7 cups stock.
15
Add remaining stock to loosen the risotto, if desired).
16
Remove from heat, and season with salt and pepper.
17
Stir in remaining 2 tablespoons butter and the grated Parmesan.
18
Top risotto with sauteed mushrooms (reheat if necessary), and garnish with shaved Parmesan cheese.

667

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 11 ingredients. The key ingredients include: 3 quarts water, 1 ounce dried porcini mushrooms, 1 teaspoon whole black peppercorn, ½ cup unsalted butter, and more.

Yes, Mushroom Risotto 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!

Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions