by Beth Pilar

over 2 years ago

The combination of earthy chewy mushrooms and creamy nutty risotto is pretty hard to beat. For this recipe a both rehydrated dried and sauteed fresh crimini mushrooms are featured, cooked separately and added to the finished risotto. Cremini mushrooms are sometimes sold as baby bella mushrooms. If they’re not available, button mushrooms make a fine, though somewhat less flavorful, substitute. Adding the reconstituted porcini liquid to the broth gives it a rich and complex flavor. Toward the end of cooking, judge the doneness of the rice by tasting it. (Recipe adapted from Cook's Illustrated)

Serves 4 to 6

  • 1/2 ounce dried porcini mushrooms
  • 3 1/2 cups vegetable stock
  • 6 tablespoons unsalted butter
  • 1 pound crimini mushrooms, stem bottoms trimmed, cut into 6 wedges
  • 2 medium garlic cloves, minced/pressed
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 medium onion, minced
  • 2 cups Arborio rice, or Carnaroli
  • 1 cup dry white wine
  • 1 cup finely grated Parmesan cheese
  • 2 tablespoons fresh parsley leaves, chopped
  • salt and black pepper
  1. Bring porcini mushrooms, broth and 3 cups water to boil in medium saucepan over medium-high heat; reduce to medium-low and simmer until dried mushrooms are softened and fully hydrated, about 15 minutes. Remove from heat and lift mushrooms from liquid. Return liquid to saucepan and keep warm over low heat. Finely mince porcini and set aside.
  2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic and thyme until fragrant, about 1 minute, then transfer mushrooms to oven-safe bowl and keep warm in oven. Off heat, add 1/4 cup water to now-empty skillet and scrape with wooden spoon to loosen any browned bits; pour liquid from skillet into saucepan with broth.
  3. Heat 3 tablespoons butter in large 4-quart saucepan over medium heat. When foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; cook, stirring occasionally, until onions are softened and translucent, about 9 minutes. Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add minced porcini and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in mushrooms (and any accumulated juices), Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.

Nutrition Info:


  • 664 calories
  • 16g total fat
  • 10g saturated fat
  • 41mg cholesterol
  • 1433mg sodium
  • 95g carbohydrate (5g dietary fiber, 6g sugar)
  • 24g protein
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