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Mushroom Risotto

Risotto is a dish that many love, but tend to shy away from when trying to make it in their own homes because there is a cloud of caution surrounding the dish that makes it seem like a lot to tackle! Well, there has never been a better time to put that myth to rest than in the midst of a worldwide pandemic. The key to a perfect risotto is a starchy rice, flavorful, hot broth or stock, a good wine, fresh herbs & vegetables & a constant, steady stir. IN THIS WEEK'S POST, we'll take you step by step for making a perfect mushroom risotto. After all, September is National Mushroom Month.

1 1/2 c Arborio rice
8 oz Portobello mushrooms
1/4 c dried porcini mushrooms
3-4 tbsp olive oil
4 tbsp butter, in total
1/2 c dry white wine
1/2 onion
2 garlic cloves
6-7 cups vegetable broth (sub chicken broth if needed)
1 tsp fresh thyme, plus a few sprigs for garnish
1 1/2 tsp parsley

  Heat your stock of choice over low heat.   Once warm, remove 1/2 cup of broth &   add to another bowl, add the dried   porcini mushrooms. Allow the   mushrooms to soak for about 20   minutes, the broth will darken in color.

 In the meantime, roughly chop the   Portobello mushrooms & finely chop   onion, set aside.


Heat 2-3 tablespoons of olive oil in a large saucepan. Stir in the Portobello mushrooms & cook for about 5 minutes, until the mushrooms are soft. Add the porcini mushrooms & herbs & cook for 2 minutes more. Remove the mushrooms & their liquid from the saucepan & set aside for later use.

In the same saucepan, heat 1-2 tablespoons olive oil & 1 tablespoon butter. Add garlic & onion, saute for 2 minutes.

Add the Arborio rice, stirring to coat with oil. Cook for about 2 minutes before adding in your wine. Stir constantly until all of the wine is completely absorbed. 


 Add about 1/2 cup of broth to the rice,   again stirring continuously until the   broth is absorbed. Continue to add broth   1/2 cup at a time, stirring constantly &   waiting until the broth is almost fully   absorbed before adding another cup. 

 Pour in the porcini soaking liquid to   further increase the mushroom flavor of   the risotto. 


After nearly 12 minutes, stir in the mushrooms. Continue to add the broth, 1/2 cup at a time & stirring continuously until the liquid is absorbed & the rice is al dente. The total cooking time for your risotto should be about 20 minutes. 


As always, if you make one of our recipes, take a picture & share your results with us on social media by tagging us @inthekitchenpgh.