Mushroom Risotto
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Italian
Serves: 4
  • Sauteed Mushrooms
  • 3 cups mushrooms (I used cremini and shiitake), chopped
  • Canola oil, as needed
  • Salt and pepper, to taste
  • ½ oz. dried porcini mushrooms
  • 2 cups hot water
  • Risotto
  • 3 cloves garlic, minced (or 2 large)
  • 2 T unsalted butter
  • 1 medium onion, small dice
  • 1 cup arborio rice
  • 1 cup dry white wine
  • ½ cup freshly grated parmesan cheese
  • 4 cups chicken or vegetable stock, hot
  • 3 T unsalted butter
  • green onion, sliced
  • Salt and pepper, to taste
Sauteed Mushrooms
  1. Soak the dried mushrooms in hot water. When they are tender, carefully remove the mushrooms with your hands. Reserve the mushroomy water, leaving about an inch or two of water at the bottom (this is usually filled with sand and other crud). Add the mushroomy water to the stock. At this point you can sauté the rehydrated mushrooms or discard.
  2. Over very high heat, add about a tsp of canola oil and sauté the fresh mushrooms until golden. Season with salt and pepper and add a pinch of garlic until lightly browned. Pour into a bowl lined with paper towels.
  1. Warm the stock in a pot and keep at a simmer over medium low heat.
  2. Saute the onions in 2 T of unsalted butter over medium heat until translucent, about 6 minutes. Add the garlic and cook for 1-2 minutes more.
  3. Add the rice and cook for about 5 minutes or until very lightly toasted. Add the wine wine and reduce until dry.
  4. Add a ladle of stock at a time until completely absorbed, stirring constantly. Continue to do so until the rice is tender. This should take about 40 minutes. Add the parmesan cheese and season with salt and pepper. At the very end, add the unsalted butter and whisk vigorously until the butter is melted and the risotto is creamy and fluid.
  5. Add the sautéed mushrooms (reserve for garnish, if needed) and bring up to temperature.
  6. Serve with parmesan and green onions.
Recipe by A Sue Chef at