Porcini Mushroom Risotto

This Porcini Mushroom Risotto recipe is the epitome of comfort food with a luxurious twist. Infused with the rich, earthy flavors of porcini mushrooms and perfectly cooked rice, this risotto is creamy, indulgent, and utterly delicious. It’s the perfect dish for when you want to impress dinner guests or simply treat yourself to a gourmet meal at home. It’s a cozy, comforting dish that brings a touch of elegance to your dinner table.

Course Side Dish

Cuisine American, Gluten Free

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 369kcal

Author Wendy Polisi

Ingredients

2 tablespoons butter
1 small onion diced
1 teaspoon sea salt
¾ cup dry white wine
2 ½ cups Carnaroli Rice or any rice suitable for risotto
1.5 oz dried Porcini mushrooms rehydrated and diced
8 cups broth preferably homemade
4 ounces parmesan cheese grated
2 ounces goat cheese crumbled
Parsley for garnish

Instructions

Place the broth in a saucepan over medium-low heat to warm.
Melt butter in a large Dutch oven over medium-low heat. Add onion and cook for 8 minutes. Add salt and rice and good for one minute. Add diced mushrooms and wine. Cook until the wine is absorbed, about another minute.
Ladle enough broth to cover and simmer, stirring often, until it is absorbed. Continue to add broth in this manner, stirring often, and cook for about 30 minutes, until rice is tender but still has a bit of bite left. (You may not use all of the broth.)
Stir in cheeses. Garnish with parsley and serve warm.

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