Recipes and Cooking Mushroom Risotto 5.0 (1) 1 Review Dried porcini mushrooms infuse the broth and the risotto itself. Two cups of creminis enhance the earthy, savory flavors of this side dish even more. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Total Time: 45 mins Servings: 6 Ingredients 2 14.5 ounce cans reduced-sodium chicken broth (3 1/2 cups) ¼ cup (1/2 ounce) dried porcini mushrooms 2 tablespoon olive oil 2 tablespoon butter ½ cup chopped onion (1 medium) 2 cloves garlic, minced 2 cup quartered fresh cremini mushrooms 1 cup uncooked Arborio rice ¼ cup grated Parmesan cheese (1 ounce) 1 tablespoon fresh thyme Directions In a 1 1/2-quart saucepan, add broth and dried porcini mushrooms. Bring mixture to boiling; reduce heat. Simmer, covered, for 5 minutes. Strain the broth through a fine mesh sieve and return to saucepan, reserving the mushrooms. Cover the broth and keep it simmering. Chop the mushrooms; set aside. In a 3-quart saucepan, add butter, oil, onion, garlic, and fresh cremini mushrooms. Cook over medium heat for 3 to 5 minutes or until onion is tender, stirring occasionally. Add the rice; cook for 3 to 5 minutes or until rice is golden brown, stirring frequently. Carefully stir 1/2 cup of the broth into the rice mixture. Cook over medium heat until liquid is absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, stirring frequently until the broth has been absorbed. With the last addition of broth, add the porcini and cremini mushrooms. Stir until rice reaches a tender and creamy consistency. (This should take 20 to 25 minutes total.) Stir in cheese; heat through. Sprinkle with thyme and serve immediately. Rate it Print