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    You are in: Home / Recipes / Mushroom Risotto With Dried Porcini and Shiitake Mushrooms Recipe
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    Mushroom Risotto With Dried Porcini and Shiitake Mushrooms

    Mushroom Risotto With Dried Porcini and Shiitake Mushrooms. Photo by Cookin'Diva

    1/1 Photo of Mushroom Risotto With Dried Porcini and Shiitake Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Cookin'Diva's Note:

    The risotto is made using the traditional slow-stirring method, and finished with freshly ground black pepper and Parmesan cheese. Shiitake mushrooms offer a wonderful woodsy taste and are a great compliment to the earthy dried porcini mushrooms. This risotto would be wonderful with a grilled steak and a green salad.

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    Units: US | Metric


    1. 1
      Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
    2. 2
      Prepare shiitake mushrooms: Heat 1 T. of the butter in a saute pan. Saute sliced mushroom tops about 5 minutes until soft.
    3. 3
      Set mushrooms aside.
    4. 4
      Meanwhile, heat beef broth in a saucepan just to simmering point. Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
    5. 5
      In a separate pan, heat olive oil and the remaining 2 T. butter. Saute onions for about 8 minutes until tender and translucent (but not brown).
    6. 6
      Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
    7. 7
      Add wine to onion/rice mixture; stir and allow to evaporate.
    8. 8
      Add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. Stir and cook until this liquid has evaporated. Then add another 1 cup broth; stir and simmer. Repeat until rice is tender, which will take about 18-20 minutes. You may have some liquid remaining.
    9. 9
      When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. Top with chopped parsley. Serve.

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    Nutritional Facts for Mushroom Risotto With Dried Porcini and Shiitake Mushrooms

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 395.6
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 5.9 g
    Cholesterol 22.4 mg
    Sodium 670.9 mg
    Total Carbohydrate 58.6 g
    Dietary Fiber 2.7 g
    Sugars 0.9 g
    Protein 10.2 g

    The following items or measurements are not included:


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