1 1/2 cup dried Porcini Mushrooms
1 cup Burgundy or Red Wine
5 cups Water

4 tbsp Butter
1 large Onion, diced
4 cloves Garlic, minced
1 cup Arborio Rice
1/2 cup White Wine
2 cups warm Chicken Broth
1 cup Water
3 tbsp Mushroom Broth from reconstitution
1 cup Grana Padano or Parmigiano Reggiano Cheese, grated
1/3 cup Asiago Cheese, grated
Cracked Black Pepper to taste


• Reconstitute dried Mushrooms in a saucepan with Burgundy Wine and 5 cups of Water.

• Simmer over medium-low heat for 20 minutes or until mushrooms are tender.

• Remove Mushrooms from Broth and roughly chop. Reserve Broth for later use. Set both aside.

• In large sauté pan, melt Butter over medium-low heat.

• When Butter begins to foam, add Onion and Garlic. Sauté until translucent about 4 minutes.

• Meanwhile in saucepan, over medium heat, bring Chicken Broth, 1 cup of Water and Mushroom Broth to a simmer. Remove from heat until ready to use.

• Stir in Arborio Rice until it is well coated in Butter. Sauté for 2 minutes.

• Increase to medium heat. Add White Wine and stir until the liquid is completely absorbed. 

• Add enough warm Chicken Broth to just barely cover the rice. Cook and continually stir until liquid is absorbed. Repeat this step, adding the Chicken Broth to cover and stirring until liquid is absorbed. Repeat until all of the  liquid has been added.

• The rice is done when it is tender, yet firm to the bite and the liquid has been absorbed leaving a creamy consistency. About 20-25 minutes.

• Remove from heat. Add Cheeses and chopped Mushrooms. Mix Well.

• Add pepper to taste and serve.

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Porcini Mushroom Risotto(Click Image To View Detail)

Category: Main Dishes

Servings: 2 - 4

Misfit Level: Advanced

Notes From Betty:

Note: Save Mushroom Broth for future recipes. It can be frozen in ice cube trays for up to 6 months or saved in the refrigerator for 1 week.

Question: What to do with left overs?
Answer: Recycle Mushroom Risotto left overs into a Risotto Stuffed Meat Loaf.

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