Dried and Fresh Mushrooms Risotto
Ingredients
- 1 ½ carborio rice
- 1 ozof dried mushrooms - i used porcini
- 4 cof vegetable broth
- 2 cof dried mushroom broth
- 1 mediumsweet onion
chopped
- 2 clovesgarlic
minced
- 8 ozbaby bella mushrooms
sliced
- ½ cof white wine - i used chardonnay
- 2tbs of butter
divided
- 1 tspfresh thyme - plus extra for garnishing
- 1tbs of fresh italian parsley - plus extra for garnishing
- 1 tbspolive oil
- salt and black pepper - to taste
- ½ cparmesan cheese
Directions
- 1
Blanch the dried mushrooms in boiling water for 5 minutes or soak for 30 minutes in warm water. Strain rehydrated mushrooms through a coffee filter, paper towel, or cheesecloth over a medium bowl, save the broth, and set aside.
- 2
Gently rinse the mushrooms through cold water and pat dry with a paper towel. Roughly chop them and set aside.
- 3
Bring the vegetable broth to a simmer and add the dried mushroom broth. Keep the broth warm over very low heat.
- 4
Heat 1 tsp of butter and olive oil in a heavy bottom pan or cast iron braiser or saucepan. Add the onion, a sprinkle of salt and black pepper and saute at medium heat for 6-7 minutes until tender. Add the sliced fresh mushrooms, saute for 3-5 minutes and add the chopped rehydrated mushrooms, add thyme, parsley, and garlic, season with a pinch of salt and black pepper, and saute until mushrooms are tender and liquid has evaporated.
- 5
Stir in the rice and coat with mushrooms and olive oil, toast for about a minute. Add the white wine and reduce heat to simmer, stir for 2 minutes or until the wine has been absorbed. Add 2 ladles of hot broth and simmer over medium-low heat, stirring occasionally until liquid has almost been absorbed. Continue adding 2 ladles at a time when the liquid has reduced, stirring often, almost constantly for about 26 to 28 minutes or until rice is creamy, tender but still has a bite. The mixture should be creamy and soupy.
- 6
Remove from heat and add about 1/3 of a cup of parmesan cheese and the remaining 1 tsp of butter - you will use the rest of the parmesan cheese for serving. Stir and add a little more broth if necessary.
Dried and Fresh Mushrooms Risotto
Similar Recipes
Ratings & Reviews
Based on 29 ratings
Rating Breakdown
About this Recipe
Looking to impress with a restaurant-quality meal that’s both comforting and elegant? This Dried and Fresh Mushrooms Risotto delivers a deeply savory experience, perfect for a special date night or any time you crave something extraordinary.
The secret to this risotto’s unparalleled depth of flavor lies in its double mushroom power: both dried porcini and fresh baby bella mushrooms infuse every grain of Arborio rice. By also incorporating the rich broth from rehydrated dried mushrooms, you build a complex umami base that truly sets this dish apart.
Prepare for a truly luxurious culinary experience. You'll enjoy an incredibly creamy texture, where each bite of tender Arborio rice is enveloped in a velvety sauce, bursting with earthy mushroom flavors.
The delicate sweetness of sautéed onion and the aromatic notes of fresh thyme and parsley brighten the rich umami, while a generous swirl of Parmesan cheese brings it all together into a harmonious, deeply satisfying dish. It’s a comforting main course that feels both sophisticated and wonderfully hearty.
Feel free to experiment with other dried mushrooms like shiitake or cremini for a slightly different flavor profile. If you don't have fresh parsley, a bit more thyme works beautifully. For an even richer finish, a drizzle of truffle oil just before serving can elevate the dish further.
This risotto is an ideal centerpiece for a cozy date night in or an elegant dinner with friends. Serve it simply on its own, perhaps with a light green salad, to let its robust flavors truly shine.