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    You are in: Home / Italian / Mushroom Risotto Recipe
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    Mushroom Risotto

    Mushroom Risotto. Photo by PaulaG

    1/1 Photo of Mushroom Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    CountryLady's Note:

    Magnifico!! From Food & Drink magazine - the Best of a Decade.

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    Units: US | Metric



    1. 1
      Pour boiling water over dried mushrooms in a bowl& let sit for 30 minutes.
    2. 2
      Drain mushrooms; reserve both mushrooms& liquid separately.
    3. 3
      Remove stems from fresh mushrooms& slice.
    4. 4
      Heat oil& butter in skillet over medium-high heat; add garlic& fresh mushroom slices.
    5. 5
      Saute until mushrooms excude their liquid; saeson with salt& pepper.
    6. 6
      Cover& leave in skillet for reheating.
    7. 7
      Bring stock to a simmer on the back burner.
    8. 8
      Heat oil& 1 tbsp of the butter in a heavy pot over medium heat.
    9. 9
      Add onion& saute for 3 minutes or until softened.
    10. 10
      Add rice& saute until it is covered with oil.
    11. 11
      Pour in wine& simmer steadily until it has been absorbed by the rice.
    12. 12
      Pour in mushroom soaking liquid& dried mushrooms; stir and cook until most of the liquid has been absorbed by the rice.
    13. 13
      Add 1 cup of stock; cook& stir until most is absorbed.
    14. 14
      Continue to add stock in 1 cup increments, stirring most of the time, until the rice is creamy with a slight bite in the center, about 20 minutes.
    15. 15
      Reheat mushrooms in the skillet& stir into rice.
    16. 16
      Remove from heat, stir in remaining 1 tbsp butter& Parmesan cheese.
    17. 17
      Season with salt& pepper and serve immediately.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on April 23, 2005


      It's been a long time since I made risotto and, when I saw this recipe was prompted to try it. It is indeed an excellent risotto and went over well with my family, even my grandson who is reluctant to try new things. Made a couple substitutes...dried shitaki mushooms, medium grain Calrose rice (couldn't find Arborio in the grocery store) and a mixture of parmesan/ romano/ asiago cheese. Was a bit concerned about the medium vrs short grain rice, but it turned out just fine. Thank you Country Lady. I'll make this again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2006


      clear concise directions. Really wonderful taste and texture. Loved it as is and cannot wait to play with the endless options! Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2005


      This makes very generous servings. I divided the recipe and had 3 nice servings. The porcini mushrooms add a delightful woodsy flavor to the dish. The instructions were perfect. Served this with Broccoli With Lemon Garlic Almond Butter Broccoli With Lemon Garlic Almond Butter by Chef Marie and Seared Salmon with Balsamic Glaze Seared Salmon With Balsamic Glaze by Chef Sharon123. Something I am sure to make again:)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mushroom Risotto

    Serving Size: 1 (583 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 698.5
    Calories from Fat 295
    Total Fat 32.8 g
    Saturated Fat 12.4 g
    Cholesterol 50.5 mg
    Sodium 710.2 mg
    Total Carbohydrate 75.4 g
    Dietary Fiber 3.0 g
    Sugars 6.9 g
    Protein 19.4 g

    The following items or measurements are not included:

    dried porcini mushrooms

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