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Porcini and Parmesan Risotto
Recipe Summary
prep: 45 mins
total: 45 mins
Ingredients
Ingredient Checklist
2 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 ounce dried porcini mushrooms, rinsed
3 tablespoons butter
8 ounces mixed fresh mushrooms, such as cremini, shiitake (stems removed), and oyster, all cut into 1/2-inch pieces
Coarse salt and ground pepper
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan, plus more (grated or shaved), for garnish
Cook's Notes
Dried porcini: These dried aromatic mushrooms impart earthiness to chicken stews, vegetable soups, and pasta. Arborio rice: Traditionally used for risotto, this starchy rice feels substantial – paired with shrimp, sauteed vegetables, or cheese, it’s a full meal.
Gallery
Porcini and Parmesan Risotto
Recipe Summary
prep: 45 mins
total: 45 mins
Gallery
Porcini and Parmesan Risotto
Porcini and Parmesan Risotto
Porcini and Parmesan Risotto
Recipe Summary
prep: 45 mins
total: 45 mins
Recipe Summary
prep: 45 mins
total: 45 mins
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Ingredients
Ingredients
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 1/2 ounce dried porcini mushrooms, rinsed
- 3 tablespoons butter
- 8 ounces mixed fresh mushrooms, such as cremini, shiitake (stems removed), and oyster, all cut into 1/2-inch pieces
- Coarse salt and ground pepper
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan, plus more (grated or shaved), for garnish
Directions
In a medium saucepan, combine broth, porcini, and 4 cups water. Bring to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop. To keep broth warm, reduce heat to low, and cover.
In a large saucepan, heat 1 tablespoon butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate; set aside.
Reduce heat to medium-low. Add onion and 1 tablespoon butter to saucepan; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice, and cook, stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.
Add 2 cups of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4 to 5 minutes. Continue to add broth, by cupfuls, stirring occasionally and allowing each addition to be absorbed before adding more, untilrice is al dente, about 25 minutes total (you may not need all the broth).
Remove risotto from heat. Stir in Parmesan, remaining tablespoon butter, and half the sauteed mushrooms;season with salt and pepper. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.
Cook's Notes
Dried porcini: These dried aromatic mushrooms impart earthiness to chicken stews, vegetable soups, and pasta. Arborio rice: Traditionally used for risotto, this starchy rice feels substantial – paired with shrimp, sauteed vegetables, or cheese, it’s a full meal.
Cook’s Notes
Dried porcini: These dried aromatic mushrooms impart earthiness to chicken stews, vegetable soups, and pasta. Arborio rice: Traditionally used for risotto, this starchy rice feels substantial – paired with shrimp, sauteed vegetables, or cheese, it’s a full meal.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Porcini and Parmesan Risotto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Porcini and Parmesan Risotto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
