30 minutes | Serves 4
Mushroom risotto one of the most commonly served risotto dishes in Italy. While it requires that you stay really close and stir it continuously, it’s really worth the effort. A helpful tip is to have other sides prepared prior to adding risotto to the pot.
1 diced yellow onion
2 tablespoons of olive oil, divided
1/2 teaspoon of butter
1/2 cup of dry white wine
1 bouillon cube or 1 teaspoon of Better then Bouillon beef paste.
1 cup of dried porchini mushrooms
1 cup of fresh mushrooms of your choosing
2 handfuls of dried risotto which equals about 1/2 cup risotto per person
1/8 cup of heavy whipping cream
1/2 cup of parmesan cheese
Begin by rehydrating you mushrooms in warm water. In a large pot, saute the onion in olive oil, butter, salt, and pepper for 5 minutes. Remove porchini from water and reserve liquid. Add your dried and fresh mushrooms and cook for another 5 minutes. Add the risotto and toast over high heat for 2-3 minutes stirring continuously. Once toasted, add the white wine and reserved mushroom broth and set your timer for 20 minutes. Gradually add 1-2 cups of water (I use my tea kettle with hot water) at a time, continue to stir, and allow for water to mostly absorb before adding more. You can walk away from the stove for 1 minute max during this process because the risotto can stick and burn very easily. When 20 minutes are up, turn heat off. Add parmesan and cream and mix briskly. Serve immediately.