Mushroom and Roasted Garlic Risotto

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Mushroom and Roasted Garlic RisottoRecipe
Photo: Tara Donne; Styling: Sarah Smart
Risotto is a "high-mindfulness" recipe, one demanding the full attention of the cook. But here's a secret, one that restaurant cooks know: You can hit "pause" for up to a day. In step 4, after 10 to 15 minutes of adding broth and stirring, remove the risotto from the Dutch oven; spread it out into a casserole dish or jelly-roll pan so that it cools quickly. Store risotto and stock mixture separately in the fridge. Reheat the liquid, and proceed with cooking as if you'd never stopped.
Serves 6 (serving size: about 1 cup)


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2 whole garlic heads
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1/2 cup plus 2 tablespoons Madeira, divided
5 cups unsalted chicken stock, divided
1/2 cup dried porcini mushrooms (1/2 ounce)
1 3/4 cups chopped onion
3 cups thinly sliced cremini mushrooms (about 8 ounces)
2 1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces)
1 1/2 cups uncooked Arborio rice
2 ounces Parmesan cheese, grated (about 1/2 cup)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh sage
Whole sage leaves (optional)


Hands-on: 1 Hours
Total: 1 Hour, 25 Minutes

1. Preheat oven to 425°.

2. Cut the top off each garlic head; discard. Rub cut side of each garlic head with 1 teaspoon oil. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap garlic in foil. Bake at 425° for 1 hour or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 2 tablespoons Madeira in a bowl; mash with a fork.

3. Bring 1 1/2 cups stock to a boil. Add porcini; let stand 30 minutes or until soft. Drain through a colander over a bowl, reserving soaking liquid; chop porcini. Combine porcini liquid and remaining 3 1/2 cups stock; bring to a simmer in a medium saucepan (do not boil). Keep warm.

4. Heat a Dutch oven over medium heat. Add remaining 2 tablespoons oil; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add cremini and shiitake mushrooms; cook 5 minutes or until browned, stirring occasionally. Stir in porcini. Add rice; sauté 1 minute, stirring constantly. Add remaining 1/2 cup Madeira; cook 1 minute or until liquid is absorbed. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Reserve 1/3 cup stock from the last addition. Remove pan from heat; stir in garlic mixture, remaining stock, cheese, salt, pepper, and chopped sage. Spoon into shallow bowls. Garnish with sage leaves, if desired.

Created date

September 2013

Nutritional Information

Calories 381
Fat 9.4 g
Satfat 2.5 g
Monofat 5.1 g
Polyfat 0.8 g
Protein 15.7 g
Carbohydrate 54.1 g
Fiber 4.4 g
Cholesterol 6 mg
Iron 1.7 mg
Sodium 589 mg
Calcium 169 mg