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Porcini Mushroom Risotto

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“This is adapted from a Cooking Light recipe. This is a great recipe for an easy weeknight dinner because it comes together very quickly and I almost always have the ingredients on hand. I usually make it for a main course with salad and bread but you could also serve it as a side dish with virtually anything. It is delicious!”
READY IN:
40mins
SERVES:
4
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour boiling water over mushrooms and let stand 10 minutes or until soft.
  2. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.
  3. Combine reserved mushroom liquid and broth and bring to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.
  4. Heat a large saucepan over medium-high heat. Coat pan with cooking spray, olive oil or butter.
  5. Add rice, shallots, and garlic; sauté 5 minutes.
  6. Add wine, and cook until liquid evaporates (about 2 minutes).
  7. Reduce heat to medium and add 1 cup broth mixture to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
  8. Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts.

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