“Magnifico!! From Food & Drink magazine - the Best of a Decade.”
1hr 45mins

Ingredients Nutrition


  1. Pour boiling water over dried mushrooms in a bowl& let sit for 30 minutes.
  2. Drain mushrooms; reserve both mushrooms& liquid separately.
  3. Remove stems from fresh mushrooms& slice.
  4. Heat oil& butter in skillet over medium-high heat; add garlic& fresh mushroom slices.
  5. Saute until mushrooms excude their liquid; saeson with salt& pepper.
  6. Cover& leave in skillet for reheating.
  7. Bring stock to a simmer on the back burner.
  8. Heat oil& 1 tbsp of the butter in a heavy pot over medium heat.
  9. Add onion& saute for 3 minutes or until softened.
  10. Add rice& saute until it is covered with oil.
  11. Pour in wine& simmer steadily until it has been absorbed by the rice.
  12. Pour in mushroom soaking liquid& dried mushrooms; stir and cook until most of the liquid has been absorbed by the rice.
  13. Add 1 cup of stock; cook& stir until most is absorbed.
  14. 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.
  15. Reheat mushrooms in the skillet& stir into rice.
  16. Remove from heat, stir in remaining 1 tbsp butter& Parmesan cheese.
  17. Season with salt& pepper and serve immediately.

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