Mushroom Risotto
Deeply savory risotto made with browned cremini, porcini soaking liquid, white wine and parmesan, stirred until it flows like lava on the plate.
By Priya Hollis, Head of Shop & Product
Published May 25, 2025
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Level
- Medium
This risotto gets double mushroom power. Dried porcini soak in hot broth, adding an earthy backbone to every ladle, while fresh cremini are browned hard in a separate pan so they stay meaty instead of steamed and gray.
The method is patient but not fussy. Toast the rice until the edges turn translucent, let the wine cook away, then add warm broth a ladle at a time and stir often. The starch releases gradually and turns the liquid creamy without any cream at all.
Finish off the heat with cold butter and a heap of parmesan, then loosen with a splash of broth so it spreads across the plate. Serve with a simple arugula salad and the rest of the wine.
- Two kinds of mushrooms
- No cream needed
- Parmesan butter finish
Ingredients
Directions
Warm the broth in a saucepan until steaming. Place the porcini in a small bowl, cover with 1 cup of the hot broth and soak 15 minutes.
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