Recipes › Classic Mushroom Risotto
Classic Mushroom Risotto
A velvety, deeply savory mushroom risotto that uses a combination of dried porcini for intensity and fresh cremini for texture. The slow addition of warm broth, patient stirring, and a finishing flood of Parmesan and butter creates the silky, flowing consistency that defines great risotto.
Ingredients
- 1 lb fresh cremini mushrooms, sliced
- ½ oz dried porcini mushrooms, soaked in 1 cup hot water 20 minutes, strained — reserve liquid
- 1½ cups Arborio rice
- ½ cup dry white wine
- 5 cups vegetable broth, warm
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 4 tbsp butter, divided
- 2 tbsp olive oil
- 3 sprigs fresh thyme, leaves stripped
- 1 tsp salt
Contains: milk, sulphites.
Method
- Sauté cremini mushrooms in 2 tbsp butter and olive oil over high heat until golden, about 5 minutes. Season and set aside. Chop soaked porcini.About 6 min
- In the same pan, cook onion with remaining butter over medium heat for 5 minutes. Add garlic and thyme, cook 1 minute.About 7 min
- Add rice and stir to coat in fat. Toast for 2 minutes. Add wine and stir until absorbed.About 4 min
- Add porcini and their strained liquid. Then add warm broth one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. Continue for 20-22 minutes until rice is al dente.About 22 min
- Fold in sautéed cremini and Parmesan. Remove from heat. Rest 2 minutes and serve immediately.About 3 min
Tips
- Keep the broth warm throughout — adding cold broth slows the cooking and ruins the starch development.
- The risotto should flow like lava on the plate — if it's stiff, add another ladle of broth.
Ring the changes
- Stir in 1/2 oz truffle oil off the heat for a luxurious, restaurant-style finish.
- Add a handful of baby spinach in the last minute for color and freshness.
Keeping it
Best eaten immediately. Leftovers keep in the fridge for up to 2 days — reheat with a splash of broth.
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