Porcini Mushroom Risotto Recipe

Name: Porcini Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cups water; 1/2 ounce dried porcini mushrooms*; 1/2 tablespoon butter; 1/2 tablespoon olive oil; 3/4 cups arborio rice or medium-grain white rice (about 9 1/2 ounces); 1 1/2 large shallots, chopped; 1/2 teaspoon fennel seeds; 1/4 cup dry white wine; 1 cups (or more) low-salt chicken broth; 1/4 teaspoon salt; 1/2 cup freshly grated Parmesan cheese (about 3 ounces); 1 tablespoons chopped fresh parsley

Servings: persons

1 cups water
1/2 ounce dried porcini mushrooms*
1/2 tablespoon butter
1/2 tablespoon olive oil
3/4 cups arborio rice or medium-grain white rice (about 9 1/2 ounces)
1 1/2 large shallots, chopped
1/2 teaspoon fennel seeds
1/4 cup dry white wine
1 cups (or more) low-salt chicken broth
1/4 teaspoon salt
1/2 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoons chopped fresh parsley

1
Bring 1 cups water to boil in heavy small saucepan. Add mushrooms. Cover; let stand until mushrooms soften, about 10 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve soaking liquid. Chop mushrooms coarsely.
2
Melt butter with oil in rice cooker. Add rice, shallots, and fennel seeds; stir 1 minute. Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Mix in 1 cups broth and salt, then mushrooms and reserved mushroom soaking liquid, leaving any sediment behind in pan. Place lid back on. Allow to cook for 18 to 20 minutes for al dente. Serve at once for softer rice. Allow to rest for 2 minutes before serving. Mix in cheese and parsley. Season risotto to taste with pepper.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1 cups water, 1/2 ounce dried porcini mushrooms*, 1/2 tablespoon butter, 1/2 tablespoon olive oil, and more.

Yes, Porcini 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.

Porcini Mushroom Risotto

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