Wild Mushroom Risotto Recipe

Name: Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms; 4 cups water; 1/2 tablespoon olive oil; 1/2 large onion, finely chopped; 2 large garlic cloves, minced; 4 large sage leaves, sliced; 1 cup Arborio rice or medium-grain rice; 1/4 cup dry red wine; 1/2 cup grated Parmesan cheese; Minced fresh parsley; Additional grated Parmesan cheese

Servings: persons

1/2 ounce dried porcini mushrooms
4 cups water
1/2 tablespoon olive oil
1/2 large onion, finely chopped
2 large garlic cloves, minced
4 large sage leaves, sliced
1 cup Arborio rice or medium-grain rice
1/4 cup dry red wine
1/2 cup grated Parmesan cheese
Minced fresh parsley
Additional grated Parmesan cheese

1
Rinse dried mushrooms briefly under running water to remove any dirt.
2
Combine mushrooms and water in large pot.
3
Cover and simmer over low heat until mushrooms are tender, about 5 minutes.
4
Using slotted spoon, remove mushrooms from mushroom broth.
5
Season broth with salt and pepper and reserve.
6
Chop mushrooms.
7
Heat oil in heavy large saucepan over medium heat.
8
Add onion and garlic and saute until tender, about 10 minutes.
9
Add mushrooms and sage and stir 2 minutes.
10
Mix in rice and continue stirring 1 minute.
11
Pour in wine and simmer until liquid is absorbed, 3 minutes.
12
Add broth to rice and cook, stirring occasionally until rice is tender and very creamy, about 20 minutes.
13
Stir in 1/2 cup Parmesan.
14
Season to taste with salt and pepper.
15
Ladle risotto into bowls and garnish with parsley.
16
Serve, passing additional Parmesan separately.

317

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 11 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms, 4 cups water, 1/2 tablespoon olive oil, 1/2 large onion, finely chopped, and more.

Yes, Wild 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.

Wild Mushroom Risotto

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