Total Time
Prep 10 mins
Cook 40 mins

Porcini mushrooms have such a nice earthy flavor in this risotto. The addition of caramelized onions and a little bit of cognac really make it special. From Bon Appetit.

Ingredients Nutrition


  1. Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes.
  2. Add rice, porcini, 1 cup porcini soaking liquid, 4 cups broth, and cognac. Bring to boil. Reduce heat to medium-low, simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes.
  3. Season with salt and pepper. Pass parmesan cheese separately.
Most Helpful

This was a pretty nice dish - I had the recipe on hand for a few months until I finally got around to trying it. I made it exactly as written, except that instead of using canned chicken broth, I used chicken bouillon granules, making 4 cups worth of bouillon according to the recipe on its package. This was also the first time I'd ever bought dried mushrooms and rehydrated them - I'd never even heard of it before. The onions didn't really caramelize for me, as mentioned in the description, but I didn't mind. The results were quite tasty, but I found the flavor fairly strong - not unpleasant, just a bit surprising. It made a good volume of risotto, and lasted me for four dinners.

spooty3 August 18, 2012

Fail-proof risotto! I've always been intimidated by risotto recipes and this takes the fear out of it. I skipped the parmesan cheese as I don't think it needed it. This is very savory, warm and comforting. In the future I would like to try this recipe again by adding the broth 1 cup at a time (and constantly stirring and watching it), instead of the liquid all at once. This is a keeper. Thanks for taking the fear out of making risotto! :)

PKG June 22, 2008

My first try making risotto though I've had porcini risotto before. This was creamy, earthy, flavorful and I skipped the cognac as well. My daughter thinks I'm a genius - even though we both know I tipped the hand with the broth - but scooped some out for gravy and the risotto still was perfect. A pre-teen says THANKS!

La_Paty March 24, 2008