Description
Creamy, rich, and loaded with umami flavor, this mushroom risotto is a comforting dish that feels fancy but is easy to make at home.
Ingredients
6 cups bone broth (or chicken broth/stock)
2 cups water
2 tsp soy sauce
½ oz dried porcini mushrooms (rinsed)
4 Tbsp unsalted butter
2 Tbsp olive oil
2 medium onions (finely chopped, about 2 cups)
10 oz cremini mushrooms (finely chopped)
2 cloves garlic (minced)
1½ cups Arborio rice
¾ cup dry white wine (or dry vermouth)
⅔ cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
Salt and pepper (to taste)
Instructions
In a medium saucepan, bring broth, water, and soy sauce to a boil. Add porcini mushrooms and simmer for 5–10 minutes until tender. Remove porcini, chop finely, and keep broth simmering.
In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add onions and sauté until tender (8 minutes).
Add cremini mushrooms, chopped porcini, and garlic. Sauté until tender and juices evaporate (5 minutes).
Stir in Arborio rice and toast for 2–3 minutes. Add white wine and stir until absorbed.
Add hot broth 1 cup at a time, stirring often and allowing each addition to absorb before adding more. Continue for about 30 minutes, until rice is tender and mixture is creamy.
Stir in Parmesan and parsley. Season with salt and pepper to taste. Serve warm!
Notes
Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
Reheat: Add a splash of broth and warm over medium heat, stirring until creamy.
Pro Tips:
Keep broth warm at all times for even cooking.
Substitute white vermouth for wine if desired.
Add extra broth if risotto becomes too thick.
Don’t overcook—risotto should be creamy, not mushy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course, Dinner
- Method: Stove Top
- Cuisine: Italian-Inspired
