Risotto with Mixed Mushrooms

Risotto with Mixed Mushrooms
Servings: 4 to 6 Start to Finish 30 mins


  • 1/2 cup porcini mushrooms
  • 1 cup shiitake mushrooms, stemmed and sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 1/2 cups Arborio rice
  • Freshly ground black pepper
  • 1/2 cup reserved mushroom liquid
  • 4 cups reduced-sodium chicken broth, kept warm in a saucepan
  • 1 tablespoon butter, softened
  • 1/2 cup finely shredded Parmesan cheese

Make It

1. Rinse the porcini mushrooms and soak them in hot water to cover for 20 minutes. Drain, reserving the liquid, and chop the mushrooms.

2. Put the oil in a deep 10-inch nonstick skillet over medium heat. When it's hot, add the onion and porcini and shiitake mushrooms and cook, stirring occasionally, for 6 minutes or until tender.

3. Add the rice and cook and stir for 2 minutes. Add a little pepper, then the reserved mushroom liquid. Stir and continue cooking until the liquid has almost completely bubbled away.

4. Use a ladle to begin adding broth, 1/2 cup or so at a time, stirring after each addition. When the broth is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat at medium to medium-high and stir frequently. It should take about 20 minutes to add all of the broth. The rice should be tender but still with a tiny bit of crunch.

5. Stir in the butter and Parmesan. Serve immediately. Makes 4 to 6 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 256, Fat, total (g): 6, sat. fat (g): 3, carb. (g): 42, fiber (g): 2, pro. (g): 9, sodium (mg): 230, Percent Daily Values are based on a 2,000 calorie diet.