Risotto with Mushrooms

Although varieties of wild mushrooms are often featured in Venetian fare, we use dried porcini, shiitakes, and cremini, available in most American stores.

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 24%
  • Fat: 7.7g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 9.8g
  • Carbohydrate: 45.4g
  • Fiber: 3.6g
  • Cholesterol: 19mg
  • Iron: 1.3mg
  • Sodium: 718mg
  • Calcium: 124mg

Ingredients

  • 2 cups hot water
  • 1 ounce dried porcini mushrooms
  • 4 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
  • 3 tablespoons butter, divided
  • 1/2 cup finely chopped yellow onion
  • 3 cups coarsely chopped cremini mushrooms (about 8 ounces)
  • 1 1/2 cups sliced shiitake mushrooms (about 3 1/2 ounces)
  • 1 3/4 cups Arborio rice or other short-grain rice
  • 3/4 teaspoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese

Preparation

  1. Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving soaking liquid. Coarsely chop mushrooms.
  2. Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  3. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes. Add porcini, cremini, and shiitake mushrooms; cook 8 minutes or until tender. Add rice; sauté 1 minute. Stir in sage, salt, and pepper. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.
  4. Wine note: Here's a great vegetarian risotto that's perfect with red wine because of all the mushrooms. Try the northern Italian red Barbera called “Le Ormeâ€� from Michele Chiarlo. The 2005, with earthy, dried cherry flavors, is $13. —Karen MacNeil
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