The BEST Mushroom Risotto Recipe

A combination of dried mushrooms and fresh mushrooms are cooked then added to the rice as stock is slowly added and absorbed into the rice. Adding butter and Parmesan cheese at the end of cooking transforms into a creamy rice dish that doesn't actually call for any cream.

📝 Ingredients

• 1/2 ounce dried mushrooms (, such as morels, porcini, or shiitake)
• 5 cups water (, divided)
• 3 cups chicken broth
• 1/2 pound mushrooms (, such as baby bellas, shiitake, oyster)
• 1 teaspoon kosher salt (, divided)
• 4 tablespoons extra virgin olive oil (, divided)
• 2 cups arborio or Carnaroli rice
• 1 cup minced yellow onion (, about 1/2 medium onion)
• 2 cloves garlic (, minced or pressed)
• 1 cup dry white wine (, such as Sauvignon blanc)
• 1 teaspoon freshly ground black pepper
• 3 tablespoons butter
• 1/3 cup grated Parmesan cheese
• 1 teaspoon lemon juice
• 2 tablespoons Italian parsley (, chopped)

👨‍🍳 Instructions

1. 1Re-hydrate the dried mushrooms. Place the dried mushrooms in a medium bowl. Boil 2 cups of water and pour it over the mushrooms. Let sit for 20 minutes for the mushrooms to hydrate and the water to infuse with the mushroom flavor. Remove the hydrated mushrooms from the water and squeeze the mushrooms well. Coarsely chop the hydrated mushrooms and set aside.
2. 2Warm the broth. Strain the mushroom water, discarding any sand or grit, and pour into a large saucepan with the chicken broth and the remaining 3 cups of water. Bring to a simmer.
3. 3Cook the mushrooms. Chop the mushrooms into thick slices. Heat 2 tablespoons of olive oil in a large, heavy dutch oven or high sided skillet over medium high heat and add the mushrooms with 1/2 teaspoon of kosher salt. Cook until the mushrooms begin to become tender and fragrant, about 2-3 minutes. Add the hydrated mushrooms and continue cooking while stirring occasionally, for 3-4 minutes or until the mushrooms are soft and juicy. Transfer to a bowl and set aside.
4. 4Toast the rice and soften the aromatics. Add the remaining 2 tablespoons of oil to the pan over medium heat. Stir in the rice so the grains are evenly coated, stirring constantly for 2-3 minutes until the rice becomes toasted and fragrant. Add the onion and garlic, and cook until the onion softens, for another 2 minutes, and season with the remaining salt. Add the cooked mushrooms and stir to combine.
5. 5Add the liquids. Add the wine and black pepper to the rice mixture, stirring until the wine is absorbed by the rice, about 2 minutes. Add 2 to 2 1/2 cups of the warm mushroom broth and simmer, stirring about every 3 minutes until the liquid is almost all absorbed. Continue cooking and adding more broth, about 1/2 cup at a time, stirring as the rice absorbs the broth and the bottom of the pan begins to dry out, adding more broth so the rice doesn't stick or burn.
6. 6Make it creamy. After about 25 minutes, the rice should be cooked tender to the bite but with a slightly chewy center. When the rice is tender with just a scant amount of broth still in the pan, remove the rice from the heat. Add a ladle of broth and stir in the butter, Parmesan cheese, and the lemon juice. Stir until the butter and cheese melts into the last of the broth to create a creamy texture.
7. 7Taste for seasoning. Add more salt or pepper as needed. Sprinkle with parsley and drizzle with more olive oil if desired, and serve.