Porcini Mushroom Risotto

Porcini Mushroom Risotto Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
To give as a gift, pour rice in a jar and top with dried mushrooms. Bundle the thyme and bay leaf in a cheesecloth sachet, and place in jar. Along with a copy of this recipe, you could also give a bottle of red wine like Barbera or pinot noir or a wedge of Parmigiano-Reggiano.


8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 362
Caloriesfromfat 24 %
Fat 9.8 g
Satfat 4.1 g
Monofat 4.1 g
Polyfat 0.6 g
Protein 14.8 g
Carbohydrate 51 g
Fiber 7.8 g
Cholesterol 16 mg
Iron 4.2 mg
Sodium 569 mg
Calcium 137 mg


5 ounces dried porcini mushrooms
2 cups boiling water
7 cups fat-free, less-sodium chicken broth
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
2 cups uncooked Arborio rice or other medium-grain rice
1 cup dry white wine
1 teaspoon dried thyme
1 bay leaf
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Combine mushrooms and 2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain and rinse in a colander; drain. Chop mushrooms.

2. Bring broth to a simmer (do not boil). Keep warm over low heat.

3. Heat butter and oil in a large saucepan over medium heat. Add onion and garlic to pan; cook 8 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until absorbed, stirring constantly. Stir in mushrooms, thyme, and bay leaf. Add broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 25 minutes total). Discard bay leaf. Stir in cheese, salt, and pepper.


Donata Maggipinto,

November 2008
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