Mushroom Risotto

4 to 6 servings

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

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4.8 96
The basic recipe is very good. The problem is, as others have noted, it calls for waaaaay too much chicken broth. If you, " Add the remaining broth" you'll end out with mush. At 5 cups you need to start watching carefully. Its a fine line between perfect risotto and a disaster. You can always add a bit more broth at the end but you can't remove it once its absorbed. item not reviewed by moderator and published
This risotto was so good. I will definitely make it again. item not reviewed by moderator and published
Wonderful recipe, not difficult to make at all and the flavour is amazing. The time taken to add the cups of broth separately really adds to the whole result. Its a must try! (PS This was my first EVER attempt at risotto and my word its worth it) item not reviewed by moderator and published
Family favorite risotto recipe item not reviewed by moderator and published
I would give it 50 stars if I could. I made it with Giada's lamb chop recipe....OH MY GOD! It was worth every bite and calorie. I had my boyfriends parents to impress. And impressed they were ;) item not reviewed by moderator and published
This was quite a lot of work. I am pregnant and can't stand for long periods...but this was worth it. I didn't have 8 cups of stock so I used the 6 cups I did have. It turned out amazing and we couldn't tell the difference from a restaurant risotto. item not reviewed by moderator and published
Mushroom Soup Recipes item not reviewed by moderator and published
I used this recipe to make risotto for the first time, and it came out really delicious! I did some tiny changes. I used white mushrooms and portobello mushrooms because that was all I had and used truffle salt instead of truffle oil. I also used 4 garlic cloves instead of 2 because I love garlic flavor and used 2t dried thyme to substitute for fresh. I added the truffle salt while cooking the mushrooms, as it said in the recipe, but couldn't really taste it in the dish. I added more truffle salt on my plate, and it tasted much better. If you use truffle salt, you should add it at the end when you are done cooking. Great dish! I'm excited to make it again! item not reviewed by moderator and published
I saw 8 cups chkn broth as a typo. Used 4 cups and it was GREAT! My first time EVER making risotto...mmmmmmmmmmmmmm item not reviewed by moderator and published
this was a hit with dinner guests and husband (as well as me.. i omitted the truffle oil, only because i didn't want that flavor to conflict with my main dish this is a keeper item not reviewed by moderator and published

Not what you're looking for? Try:

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis