The secret to the intense mushroom flavor in this wild mushroom risotto recipe? Not only are mushrooms themselves part of the mix, but the risotto is cooked with mushroom-flavored broth. See, in order to use dried porcini mushrooms—or any dried mushrooms, for that matter—you have to reconstitute them by allowing them to sit in hot water for a few minutes, absorbing the water and plumping up. Then the mushrooms are ready to cook with, and you have all this flavorful liquid as a by-product. By all means, take advantage of it. Here, it works as a flavor booster to the chicken stock, but you can also use it as the base of a wonderful soup or sauce.–Giada De Laurentiis
LC Pricey Porcini Note
Though porcini are perhaps the most flavorful of dried mushrooms, they’re also among the most expensive. The richness of this risotto makes it worth every penny you spend, although we suspect the recipe would also be quite lovely with just about any dried mushroom. Care to give this a twirl and let us know in a comment below?
Wild Mushroom Risotto Recipe
- Quick Glance
- 1 H, 15 M
- 1 H, 15 M
- Makes 6 side-dish servings
- 5 3/4 cups homemade chicken stock or low-sodium canned chicken broth
- 1/2 ounce dried porcini mushrooms
- 4 tablespoons (2 ounces) unsalted butter
- 2 cups finely chopped onions
- 10 ounces button mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice or medium-grain white rice
- 2/3 cup dry white wine
- 1/2 cup frozen peas, thawed (optional)
- 2/3 cup freshly grated Parmesan cheese, plus more for garnish
- Salt and freshly ground black pepper
- 1. Bring the stock to a simmer in a heavy, medium saucepan. Remove from the heat, add the porcini mushrooms, cover, and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms and finely chop them. Cover the stock and keep warm over very low heat.
- 2. Melt the butter in a large, heavy saucepan over medium heat. Add the onions and cook until tender, about 8 minutes. Add the chopped porcini mushrooms, button mushrooms, and garlic, and saute until the mushrooms are tender and the juices evaporate, about 10 minutes.
- 3. Stir in the rice, making certain each grain of rice is coated. Add the wine and cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup hot stock and simmer over medium-low heat, stirring often, until the liquid is absorbed, about 3 minutes. Add another cup hot stock and continue to cook. Repeat, stirring often, until all the stock is used and the rice is just barely tender and the mixture is creamy, about 28 minutes.
- 4. Stir in the peas, if using, and then mix in the Parmesan. Season with salt and pepper to taste and sprinkle with more Parmesan, if desired.
Hungry for more? Chow down on these:
- Matsutake Mushroom Risotto from No Recipes
- Mushroom and Asparagus Risotto from Former Chef
- Wild Rice with Mushrooms, Cranberries, and Walnut Oil from Leite's Culinaria
- Lemon and Thyme Risotto from Leite's Culinaria
Wild Mushroom Risotto Recipe © 2005 Giada De Laurentiis. Photo © 2005 Victoria Pearson. All rights reserved.
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