Mushroom stock and vegetable stock are now available in 1 quart paper containers in the soup aisle at the market. They are both rich and deep in color. These stocks are necessary for the preparation of this dish.
| Total: | 27 min |
| Prep: | 5 min |
| Cook: | 22 min |
| Yield: | 10 servings |
Ingredients
- 2 ounces dried porcinis (look for these in produce department)
- 1 quart mushroom broth or vegetable stock
- 1 tablespoon (1 turn around the pan) extra-virgin olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 cup arborio rice
- 1/2 cup dry Sherry
- 4 sprigs fresh thyme, leaves chopped to about 2 tablespoons
- 1/2 cup (3 handfuls) grated Parmigiano-Reggiano
- Coarse salt and pepper
Instructions
- Place dried porcinis and stock or broth in a saucepan and bring stock to a boil. Reduce heat to low and simmer.
- In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and saute 2 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add Sherry and cook the liquid completely absorbed. Add several ladles of hot stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed.
- Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into arborio, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store any remaining liquids if there are any.
- The ideal total cooking time for perfect risotto is 22 minutes. The consistency should be creamy.
- Stir in thyme and a few handfuls of grated cheese. Season your risotto with salt and pepper to your taste. Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 155 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 8 mg |
| Sodium | 324 mg |
Reviews
Delicious
Used wine instead of sherry because that’s what I had but the flavor was still amazing. The whole family loved it. Going into the rotation!
Used wine instead of sherry because that’s what I had but the flavor was still amazing. The whole family loved it. Going into the rotation!
For my first attempt at risotto, this was YUMMO’S! However, I did add a clove of minced garlic once the onions had a nice start on the 2 minute saute.
No sherry, so sub’ed w/ wine.
Porcinis were not accessible in Canada’s great northern wilderness, so had to use the standard white mushroom.
And used chicken stock vs. mushroom stock.
Will make this over and over again.
No sherry, so sub’ed w/ wine.
Porcinis were not accessible in Canada’s great northern wilderness, so had to use the standard white mushroom.
And used chicken stock vs. mushroom stock.
Will make this over and over again.
This was a wonderful and easy recipe for risotto. However, when I went to the grocery store for porcinis, they were rather on the expensive side. So, I bought a couple of packages of portabello mushrooms, chopped them up, and added them to the cooking liquid (broth). I let them cook in the broth on low to not only flavor the broth, but to cook the mushrooms as well. Drained the mushrooms and added them to the sauteed rice and then began the gradual process of adding the cooking liquid to the pan. It turned out beautifully and it was alot more economical!
If you cook risotto at too high a heat, the liquid doesn’t have time to absorb and it actually takes LONGER to cook than if you have patience and let it simmer. Plus, the liquid will actually evaporate rather than soften the rice, so cooking it too quickly completely defeats the purpose–you’re just ruining it. And you have to stir–a whole bunch–but if the heat is at the right temperature it can be left alone for a moment or two to work on other dishes. I use fresh mushrooms in this, and most of the time I use vegetable stock, but if you have nothing but chicken stock, it will do in a pinch.
This recipe is so easy and such a wonderfully complimentary side dish to so many meals. All my family looks forward to this one!
It is a lot of work for a rice dish. The flavors are wonderful, the wine carries the flavor throughout the dish, and the rice itself is nice and creamy. I overcooked it a little for my wife since she doesn’t care for al dente’. It was still fantastic, better than just about any restaurant.
This was a great side dish to Rachel’s Tuscan Chicken!! I couldn’t find the dried porcinis so I sauteed down some fresh portabellos…very good!!
Incredible, rich results for my first rissoto and much easier than I anticipated. It took closer to 30 minutes, but I was able to get away with a few minutes between stirs without sacrificing quality. Added an extra touch of cream to finish it off with the cheese…outstanding!
This recipe was good. I used vegetable broth instead of mushroom, and I could not find the dried mushrooms she recommends so I used fresh and sauteed them down. This recipe took me closer to an hour to cook than 30 minutes!
taste was very good. Leftovers didn’t keep the creaminess, but it was very tasty the first night. Simple to make.