Mushroom Risotto


Dried Mushrooms Water Chicken Stock Olive Oil Onion Fresh Mushrooms Arborio Rice White Wine Rosemary Heavy Cream Truffle Oil Parmesan

Mushroom Risotto


4 servings


45 minutes

Step 1

Place the water and dried mushrooms in a small pot, and simmer over low heat (covered) for 20 minutes.

Step 2

Drizzle the olive oil into a large pot and place over medium heat. Saute the onion in the hot oil until slightly softened,

Step 3

Then add the fresh mushrooms and rice, season with a pinch of salt and pepper, and stir. Cook the mixture for a few minutes.

Step 4

Stir in the wine, allowing the mixture to simmer.

Step 5

When most of the liquid has been absorbed, stir in the dried mushroom/water mixture.

Step 6

Add the parmesan rind and the rosemary. Allow the mixture to cook, stirring, until most of the liquid is absorbed.

Step 7

 Then add one ladle of hot stock. Continue to cook, stirring, adding more stock once the last addition has been mostly absorbed.

Step 8

When all the stock has been added, taste the risotto, season as needed, and stir in the cream.

Step 9

Serve the mushroom risotto in bowls, garnished with grated parmesan, a drizzle of truffle oil, and a pinch of fresh herbs.

Mushroom Risotto

Hi! I'm Allie!

When I find myself with a few free moments, I head straight for my kitchen!  I'm a former pastry chef who still loves to bake, & to share how easy and fun baking from scratch can be!