Mushroom Risotto


Serves 8

2 oz. dried Porcini mushrooms
1 ½ lb shiitake, chanterelle, button or other mushrooms, sliced
4 T butter
4-5 large shallots, peeled & minced
2 large garlic cloves, peeled & minced
Kosher salt & pepper to taste
1 lemon, juiced

11-12 cups vegetable stock (including mushroom stock)
3 T butter
1 large yellow onion, peeled & minced
3 c Arborio rice
1 c white wine
2/3-1 c heavy cream
1/3 c parsley, chopped
1 c Parmesan cheese, freshly grated
Kosher salt & pepper to taste


Soak the dried Porcini in 2 c hot water for 30 minutes. Drain, reserving liquid to add to vegetable stock. Finely chop mushrooms & set aside. Melt butter in large skillet, add garlic & shallots & cook 5 minutes over medium heat, stirring. Turn up heat, add fresh mushrooms & sauté until golden. Remove from heat, sprinkle with lemon juice, & season to taste.

Pour vegetable/mushroom stock into saucepan and heat to simmer. Heat butter in large, heavy soup pot, add onion & cook until translucent, about 5 minutes. Add rice & toss until coated with butter & lightly toasted. Add dried mushrooms & wine & cook until liquid is absorbed. Add 2 cups stock & cook over medium heat until liquid is absorbed. Add remaining stock in 1½ c increments, stirring until liquid is absorbed before adding more. Continue until rice is cooked al dente. Stir in sautéed mushrooms, parmesan & parsley. Add more butter if desired and season with salt & pepper.  

Pairing Suggestions

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