Photo: Tara Donne; Styling: Sarah Smart
Hands-on Time
1 Hour
Total Time
1 Hour 25 Mins
Serves 6 (serving size: about 1 cup)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

You May Like

Ratings & Reviews

So worth it! You must make this!

November 11, 2015
I've made many risottos from CL and this one is one of my favorites. The roasted garlic really made it delicious. Make this, you won't regret it. I used sherry since I didn't have Madeira in the house.

A Madison review

March 22, 2015
Wonderful!  Don't be afraid to taste and add additional liquid if your risotto hasn't achieved the desired creaminess just when you've nearly exhausted your addition of broth.  I was hesitant to add the fresh sage at the end but it added remarkable flavor to this dish already loaded with Madeira, roasted garlic, porcini mushrooms, etc.

LDHiker's Review

December 31, 2013
This did take longer than I thought but is amazing in flavor. You could use any mushrooms, but the shiitakes and roasted garlic make the flavor unique.

Mtaylor96's Review

December 25, 2013
Definitely worth the time and effort! Very "earthy" dish with all the different mushrooms. Kind of an expensive dish to make but definitely would wow guests!