Mushroom Risotto


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Dried porcini mushrooms, about 2 tablespoons, rinsed
  • Vegetable broth or stock, cups (44 fl oz/1.35 l), homemade or purchased
  • Dry white wine, 1 cup (8 fl oz/250 ml)
  • Unsalted butter, 1 tablespoon
  • Olive oil, 1 tablespoon
  • Yellow onion, 1 small, finely chopped
  • Arborio rice, 2 cups (14 oz/440 g)
  • Frozen peas, 1 cup (5 oz/155 g)
  • Parmesan cheese, ½ cup (2 oz/60 g) freshly grated, plus shavings for garnish
  • Salt and freshly ground pepper


  • Prepare the mushrooms

    Place the mushrooms in a small heatproof bowl. Add 1/3 cup (3 fl oz/80 ml) hot water and let stand until the mushrooms are soft, about 20 minutes. Drain and finely chop.

  • Cook the rice

    Meanwhile, in a saucepan over medium heat, bring the broth and wine to a gentle simmer and maintain over low heat. In a heavy-bottomed saucepan over medium heat, melt the butter with the oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and cook, stirring, until the grains are well coated, about 1 minute. Add 2 cups (16 fl oz/500 ml) of the simmering broth and cook, stirring, until the liquid is absorbed, 3–4 minutes. Reduce the heat to medium-low and continue to add the broth 1 cup (8 fl oz/250 ml) at a time, stirring occasionally, and adding more only after the previous addition has been absorbed.

  • Finish the risotto

    When the rice is tender and creamy but still al dente, after about 20 minutes, stir in the mushrooms and peas and cook for 2 minutes. Stir in the ½ cup cheese. Season to taste with salt and pepper, garnish with the shaved cheese, and serve.