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Gallery Mushroom Risotto Recipe Summary Servings: 8

Ingredients Ingredient Checklist 3 quarts water 1 ounce dried porcini mushrooms 1 teaspoon whole black peppercorns 1 stick unsalted butter 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large 1 medium onion, finely chopped Coarse salt and freshly ground pepper 2 cups Arborio or Carnaroli rice 1 cup dry white wine 1 cup grated Parmesan cheese Garnish: shaved Parmesan cheese

Gallery Mushroom Risotto

Recipe Summary Servings: 8

Mushroom Risotto

Mushroom Risotto

Mushroom Risotto

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 3 quarts water 1 ounce dried porcini mushrooms 1 teaspoon whole black peppercorns 1 stick unsalted butter 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large 1 medium onion, finely chopped Coarse salt and freshly ground pepper 2 cups Arborio or Carnaroli rice 1 cup dry white wine 1 cup grated Parmesan cheese Garnish: shaved Parmesan cheese

Directions

Bring water, dried porcini mushrooms, and peppercorns to a boil in a medium pot. Reduce heat, and simmer gently for 1 hour. Strain stock (you should have 7 to 8 cups); discard solids. Return to pot; cover to keep warm.

Melt 3 tablespoons butter in a large saucepan over medium-high heat. Cook mixed mushrooms until tender and slightly browned all over, about 3 minutes; transfer to a plate.

Melt 3 tablespoons butter in saucepan over medium heat. Cook onion until tender and translucent, about 5 minutes. Season with salt. Stir in rice, and cook until coated, 1 to 2 minutes. Add wine, and cook until almost completely absorbed, 3 to 4 minutes.

Ladle 1 cup reserved stock over rice, and cook, stirring constantly with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next, until grains are al dente but not crunchy, about 30 minutes. (You’ll probably only use 6 to 7 cups stock. Add remaining stock to loosen the risotto, if desired.)

Remove from heat, and season with salt and pepper. Stir in remaining 2 tablespoons butter and the grated Parmesan. Top risotto with sauteed mushrooms (reheat if necessary), and garnish with shaved Parmesan.

Reviews (4)

 Add Rating & Review     67 Ratings   5 star values:        20    4 star values:        17    3 star values:        21    2 star values:        5    1 star values:        4

Reviews (4)

Add Rating & Review     67 Ratings   5 star values:        20    4 star values:        17    3 star values:        21    2 star values:        5    1 star values:        4

Add Rating & Review

67 Ratings 5 star values: 20 4 star values: 17 3 star values: 21 2 star values: 5 1 star values: 4

67 Ratings 5 star values: 20 4 star values: 17 3 star values: 21 2 star values: 5 1 star values: 4

67 Ratings 5 star values: 20 4 star values: 17 3 star values: 21 2 star values: 5 1 star values: 4

  • 5 star values: 20 4 star values: 17 3 star values: 21 2 star values: 5 1 star values: 4

    Martha Stewart Member     Rating: 4 stars       09/13/2019   I made this for meatless Christmas Eve dinner, served cheese on the side instead of mixed it and it became a vegan dish for a guest and myself. The recipe was really easy, hearty, and everyone, even the kids, enjoyed it. I don't love mushrooms, which is the only reason I can't rate this a 5, but I will definitely make this again and enjoy it despite the mushrooms!  

Martha Stewart Member     Rating: 5 stars       06/25/2016   EXCELLENT AND ADDICTIVE. This is one of the best things you will ever eat if you like mushrooms in the least, everyone loved it that I gave it to.  

Martha Stewart Member     Rating: Unrated       03/23/2010   I followed this recipe exactly and used porcini and oyster mushrooms. The result was a VERY bland dish that tasted like it needed herbs or other flavoring. Neither my husband nor I liked it and I would not make it again.  

Martha Stewart Member     Rating: Unrated       02/12/2010   I made this last night and it was FANTASTIC! I used shiitake mushrooms and it was delicious. Can't wait to make it again.

    Martha Stewart Member

    Rating: 4 stars 09/13/2019

I made this for meatless Christmas Eve dinner, served cheese on the side instead of mixed it and it became a vegan dish for a guest and myself. The recipe was really easy, hearty, and everyone, even the kids, enjoyed it. I don’t love mushrooms, which is the only reason I can’t rate this a 5, but I will definitely make this again and enjoy it despite the mushrooms!

Rating: 4 stars

Rating: 5 stars 06/25/2016

EXCELLENT AND ADDICTIVE. This is one of the best things you will ever eat if you like mushrooms in the least, everyone loved it that I gave it to.

Rating: 5 stars

Rating: Unrated 03/23/2010

I followed this recipe exactly and used porcini and oyster mushrooms. The result was a VERY bland dish that tasted like it needed herbs or other flavoring. Neither my husband nor I liked it and I would not make it again.

Rating: Unrated

Rating: Unrated 02/12/2010

I made this last night and it was FANTASTIC! I used shiitake mushrooms and it was delicious. Can’t wait to make it again.

All Reviews for Mushroom Risotto

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mushroom Risotto

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest