7 servings (serving size: 1 cup)

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

How to Make It

Step 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.

Step 2

Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 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.

Step 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 $ —Karen MacNeil

Ratings & Reviews

broten7's Review

February 11, 2009
This was my first time making risotto and I was a little nervous. This dish was simple and easy to follow. It was fabulous! Even my four children loved it! This is definitely a keeper. I would even serve it to company for a dinner party with a nice red wine!