Mushroom Risotto
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • 2 cups hot water
  • 1 ounce dried porcini mushrooms
  • 4½ cups organic vegetable broth
  • 3 tablespoons butter, divided
  • ½ cup finely chopped yellow onion
  • 3 cups coarsely chopped cremini mushrooms (about 8 ounces)
  • 1½ cups sliced shiitake mushrooms (about 3½ ounces)
  • 1¾ cups Arborio rice
  • ¾ teaspoon chopped fresh sage
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  1. Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving soaking liquid. Coarsely chop mushrooms.
  2. Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  3. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes. Add porcini, cremini, and shiitake mushrooms; cook 8 minutes or until tender.
  4. Add rice; sauté 1 minute. Stir in sage, salt, and pepper.
  5. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly. Add remaining broth mixture, ½ cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
  6. Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.
Recipe by My San Francisco Kitchen at