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Mushroom Risotto


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Rate this recipe 4.6/5 (40 Votes)


  • 1 oz dried porcini mushrooms
  • 2 cup chicken broth (boiled)
  • 3 tbsp butter
  • 1 onion (diced)
  • 8 oz portobello mushrooms
  • 2 cloves garlic (chopped)
  • 1 teaspoon thyme (chopped)
  • 1 cup rice
  • 1/2 cup white wine
  • 1/2 cup shredded parmesan cheese
  • 1 handful parsley
  • salt & pepper to taste


Preparation time 5mins
Cooking time 60mins


Step 1

Cover the dried porcini mushrooms in 1 cup of chicken broth. Place aside and let sit for 20-30 minutes.

In a separate pot begin to cook the cup of rice.

Meanwhile, melt 2 tbsp of butter in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the portobello mushrooms and saute until they turn tender and release their moisture, about 10-15 minutes. Add the garlic and thyme and saute for 1 minute or until fragrant.

By this time the dried mushrooms should be nice and soft so remove them from the broth, squeezing to drain, and reserve all of the liquid. Chop the mushrooms and add them to the sauce pan.

Add the cooked rice to the mixture and stir. Add the white wine and cook while stirring until the wine has disappeared.

In a separate bowl mix in the 1 cup of chicken broth the mushrooms were soaked in with another cup of fresh chicken broth. Add to the sauce pan 1/2 cup at a time while stirring until it has disappeared.

Add the 1 tbsp of butter and the parmesan cheese and stir until it has melted. Season with salt and pepper. Serve garnished with parsley.

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