Mushroom Risotto

by becky
Created • Updated
From the cookbook Good housekeeping Step By Step

Prep Time: 20 minutes

Cook Time: 50 minutes

Yields: 4 servings

Ingredients

  • 1/2 ounce dried porcini mushrooms
  • 1 can (13 1/2 to 14 1/2 ounces) reduced-sodium chicken or vegetable broth
  • 2 tablespoons margarine or butter
  • 1 pound white mushrooms, sliced
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • Pinch dried thyme
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cups Arborio rice (Italian short-grain rice) or medium-grain rice
  • 1/2 cup dry white wine
  • 2 cups freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Directions

  1. In small bowl, combine porcini with 1/4 cup boiling water; let stand 30 minutes. With slotted spoon, remove porcini; rinse and chop. Strain soaking liquid through sieve lined with paper towel. In 2-quart saucepan, heat broth, 3/4 cups water, and porcini liquid to boiling over high heat. Reduce heat to low to maintain simmer; cover.
  2. In 4-quart saucepan, melt margarine over medium heat. Add white mushrooms, pepper, salt, and thyme; cook, stirring occasionally, 10 minutes. Stir in porcini. Transfer mushroom mixture to bowl.
  3. In same saucepan, heat oil over medium heat. Add onion; cook 5 minutes. Add rice and cook, stirring often, until grains are opaque. Add wine; cook until absorbed. Add 1/2 cup simmering broth; stir until absorbed. Continue cooking, adding broth, 1/2 cup at a time, and stirring after each addition, about 25 minutes, until all liquid is absorbed and rice is tender and creamy but still firm. Stir in mushroom mixture and Parmesan; heat through. Stir in parsley.