Description
A creamy, one-pot mushroom risotto that eliminates the need for constant stirring. This easy recipe uses dried porcini and fresh mushrooms for deep flavor, resulting in a restaurant-quality dish that is ready in about 30 minutes.
Ingredients
Scale
- 1 ½ cups Arborio rice (300g)
- ½ ounce dried porcini mushrooms (15g)
- 1 pound fresh mushrooms (mix of cremini and shiitake, sliced) (450g)
- 1 medium yellow onion, finely diced (150g)
- 4 cloves garlic, minced
- ½ cup dry white wine (120ml)
- 4 cups vegetable broth, warm (950ml)
- 3 tablespoons unsalted butter (45g)
- 1 tablespoon olive oil (for sautéing)
- ¾ cup freshly grated Parmesan cheese (75g)
- 2 teaspoons fresh thyme leaves
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Rehydrate dried porcini mushrooms in 1 cup boiling water for 10-15 minutes. Lift out mushrooms, strain liquid to remove grit, and set both aside.
- In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add diced onion and a pinch of salt; cook until soft and translucent (3-4 minutes).
- Add minced garlic and fresh thyme; cook for 1 minute until fragrant, being careful not to burn the garlic.
- Add Arborio rice to the pot and stir for 1-2 minutes to toast the grains until they look slightly translucent and smell nutty.
- Pour in white wine and stir constantly until absorbed and the alcohol smell has cooked off.
- Push rice to the sides to create a well. Add another tablespoon of olive oil to the well and add fresh mushrooms. Cook undisturbed for 2 minutes to sear, then stir and cook for 3 minutes until browned.
- Add 1 cup of warm vegetable broth (plus the strained mushroom liquid) to the pot. Stir gently and let rice absorb liquid. Repeat adding broth a cup at a time, stirring every few minutes, until rice is tender but al dente (about 18-20 minutes).
- Remove pot from heat. Stir in butter and grated Parmesan cheese vigorously to emulsify (mantecatura).
- Season with salt and black pepper to taste. Let rest for 2 minutes before serving. Garnish with fresh parsley if desired.
Notes
Keep the broth warm to ensure even cooking. Do not skip the dried mushrooms for deep umami flavor. Always grate your own Parmesan to avoid anti-caking agents. Add cheese and butter off the heat to prevent seizing. Risotto does not freeze well; store leftovers in the fridge for up to 3 days and reheat with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 55
- Fiber: 3
- Protein: 12
Keywords: mushroom risotto, one pot risotto, creamy risotto, vegetarian dinner, easy risotto, porcini mushrooms, Arborio rice, Italian comfort food