This impressive yet simple mushroom risotto recipe is bursting with flavor! It’s surprisingly easy to prepare at home, and makes a wonderful meal. Mushroom risotto is also a fabulous accompaniment to meat, poultry and seafood!
A few months ago, I was looking around online and found a Wild Porcini Sea Salt. I believe it was at that moment when I came up with the idea of making a really intense, rich, mushroom risotto, using as many complementary mushroom ingredients as possible.
You can swap a mushroom salt out for the regular salt in this recipe, and for the sake of simplicity (and because 99.9% of people making this won’t have that salt), I’ve simply used regular salt in the ingredient list.
This risotto came out very well; it tastes earthy and rich. I really like the taste of truffle oil but you may want to cut back slightly (or remove it entirely) if it’s not your thing.
Looking for more mushroom recipes?
- 3/4 cup dried mushrooms of your choice (I use a gourmet blend)
- 3 cups chicken or mushroom stock, preferably homemade or low-sodium
- 1 tablespoon extra virgin olive oil
- 1 cup carnaroli or arborio rice
- 1 medium yellow onion, finely chopped
- 1 1/2 cups cremini mushrooms, coarsely chopped (other mushroom varieties may be substituted)
- 1/2 cup dry red wine
- 1/4 cup Parmigiano Reggiano, grated (plus more for garnish)
- 1/2 tablespoon truffle oil
- 1/4 cup Italian flat-leaf parsley, finely chopped (plus more for garnish)
- Kosher salt and ground black pepper to taste
- Bring 2 1/2 cups water to a boil in a saucepan or kettle. Place the dried mushrooms in a small bowl. Cover the dried mushrooms in the boiling water (you might not need all of the water), soaking until tender, approximately 20 minutes. Reserve 1 cup of the liquid.
- In a medium-sized saucepan, heat up your stock to a boil, then turn down the heat until the liquid is simmering.
- Heat a heavy-bottom saucepan or flat-sided skillet over medium-low. Layer with just enough olive oil to coat the bottom. Add the onions and sweat until translucent, 3-4 minutes, and then add the cremini mushrooms. Cook for an additional 3-5 minutes, until the mushrooms have softened and are starting to develop color.
- Add the rice and turn up the heat to medium. Stir occasionally and let the rice toast for a few minutes with the other ingredients.
- Add the wine, stirring briefly. Once the wine has mostly soaked into the rice, add the reserved mushroom liquid. Once that has absorbed, add a ladle of hot stock, along with the reconstituted mushrooms (reserve a few for garnish).
- On medium-high heat, add one ladle of stock at a time. Stir periodically and swirl the pan, letting the liquid absorb almost completely before adding more. This process takes around 15 minutes.
- Begin taste testing your rice for doneness when the stock starts getting low. You may not need all of it. When the rice is ready, add the Parmesan and truffle oil. Stir in the parsley and season with salt and pepper to taste.
- Garnish bowls with reserved dried mushrooms, parmesan, and some parsley. Serve immediately.
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