Mushroom Risotto Recipe

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3/4 oz dried porcini mushrooms; 3 tbsp butter; 1 medium onion, finely chopped; 1 3/4 cups arborio rice; 1 1/4 cups dry white wine; 4 oz chanterelle mushrooms, halved if large; 9 oz button mushrooms, sliced; 1 tbsp fresh thyme leaves, plus additional, for sprinkling; 1 cup vegetable stock; 1/2 cup grated Parmesan cheese, plus additional shaved Parmesan, for sprinkling

Servings: persons

3/4 oz dried porcini mushrooms
3 tbsp butter
1 medium onion, finely chopped
1 3/4 cups arborio rice
1 1/4 cups dry white wine
4 oz chanterelle mushrooms, halved if large
9 oz button mushrooms, sliced
1 tbsp fresh thyme leaves, plus additional, for sprinkling
1 cup vegetable stock
1/2 cup grated Parmesan cheese, plus additional shaved Parmesan, for sprinkling

1
Soak porcini mushrooms in 2 cups warm water for 30 mins. Drain the porcini mushrooms, reserving the water, and chop finely. Melt 2 tbsp of the butter in a saucepan on medium-high heat. Saute the onion for 4 mins. Add the rice and saute for 2 mins. Add the wine, porcini mushrooms, mushroom water and a pinch of salt. Bring to a boil. Reduce heat to low; cover and simmer 10-15 mins until the liquid is absorbed.
2
Melt 1 tbsp butter in a skillet on medium-high heat. Saute the button and chanterelle mushrooms until browned. Add the thyme and season with salt and black pepper. Stir into the risotto along with the stock. Simmer about 10 mins until the liquid is absorbed.
3
Stir in the grated Parmesan cheese and season with salt and black pepper. Spoon onto plates and sprinkle with the shaved Parmesan cheese and additional thyme.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3/4 oz dried porcini mushrooms, 3 tbsp butter, 1 medium onion, finely chopped, 1 3/4 cups arborio rice, 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.

Mushroom Risotto

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