STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a great Risotto from Cooking Light Feb 2008.”

Ingredients Nutrition


  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; saute 5 minutes.
  4. Add porcini, cremini and shiitake mushrooms; cook 8 minutes or until tender.
  5. Add rice; saute 1 minute.
  6. Stir in sage, salt and pepper.
  7. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly.
  8. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
  9. Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a