Wild Mushroom and Herb Risotto

Oxmoor House
12 servings (serving size: 1/2 cup)


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2 (.5-ounce) packages dried porcini mushrooms, rinsed
1 cup warm water
2 (14.5-ounce) cans low-salt beef broth
2 teaspoons olive oil
1 cup finely chopped onion
1 cup sliced shiitake mushrooms
1 (8-ounce) package presliced mushrooms
3 garlic cloves, minced
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup dry red wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh sage
2 tablespoons minced fresh oregano
1/2 cup (2 ounces) freshly grated Parmesan cheese


Prep: 16 Minutes
Cook: 35 Minutes
Stand: 20 Minutes

Combine porcini mushrooms and water; let stand 20 minutes. Bring beef broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes. Add shiitake mushrooms, presliced mushrooms, and garlic; cook 4 minutes. Add rice; cook 1 minute, stirring constantly. Stir in wine and porcini mushroom mixture; cook over medium heat 5 minutes or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (about 20 minutes total). Stir in salt and remaining ingredients. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 146
Fat 2.4 g
Satfat 1.0 g
Protein 5.7 g
Carbohydrate 25.3 g
Cholesterol 3 mg
Iron 2.0 mg
Sodium 406 mg
Caloriesfromfat 15 %
Fiber 1.8 g
Calcium 70 mg