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

Recipe by Cooking Light January 2008


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7 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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

Nutrition Facts

291 calories; calories from fat 24%; fat 7.7g; saturated fat 4.2g; mono fat 1.9g; poly fat 0.2g; protein 9.8g; carbohydrates 45.4g; fiber 3.6g; cholesterol 19mg; iron 1.3mg; sodium 718mg; calcium 124mg.