Mushroom Risotto

Recipe by CountryLady
READY IN: 1hr 45mins




  • Pour boiling water over dried mushrooms in a bowl& let sit for 30 minutes.
  • Drain mushrooms; reserve both mushrooms& liquid separately.
  • Remove stems from fresh mushrooms& slice.
  • Heat oil& butter in skillet over medium-high heat; add garlic& fresh mushroom slices.
  • Saute until mushrooms excude their liquid; saeson with salt& pepper.
  • Cover& leave in skillet for reheating.
  • Bring stock to a simmer on the back burner.
  • Heat oil& 1 tbsp of the butter in a heavy pot over medium heat.
  • Add onion& saute for 3 minutes or until softened.
  • Add rice& saute until it is covered with oil.
  • Pour in wine& simmer steadily until it has been absorbed by the rice.
  • Pour in mushroom soaking liquid& dried mushrooms; stir and cook until most of the liquid has been absorbed by the rice.
  • Add 1 cup of stock; cook& stir until most is absorbed.
  • Continue to add stock in 1 cup increments, stirring most of the time, until the rice is creamy with a slight bite in the center, about 20 minutes.
  • Reheat mushrooms in the skillet& stir into rice.
  • Remove from heat, stir in remaining 1 tbsp butter& Parmesan cheese.
  • Season with salt& pepper and serve immediately.