Mushroom Risotto


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.

Mushroom Risotto
Photo: Jacob Fox
Total Time:
45 mins


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.)

  5. Stir in cheese; heat through. Sprinkle with thyme and serve immediately.

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