Recipe courtesy of David Rosengarten

Mushroom Risotto

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  • Total: 1 hr 45 min
  • Prep: 45 min
  • Cook: 1 hr
  • Yield: 6 portions as a first course
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2 (.35-ounce) packages dried porcini mushrooms

About 5 cups veal or beef stock (preferably homemade)

8 sprigs of fresh thyme plus additional for garnish

4 sprigs of fresh sage plus additional for garnish

2 bay leaves

1/4 cup olive oil

3 large leeks (white and pale green part only) quartered lengthwise, sliced thin and washed thoroughly (about 2 cups)

2 garlic cloves, minced

3/4 pound thinly sliced cremini or portobello mushrooms (about 3 cups)

2 anchovies, drained and mashed to a paste

1 1/4 cups superfino rice

1/2 cup dry red wine

3 tablespoons unsalted butter, softened

1/3 cup freshly grated Parmigiano-Reggiano

Salt and pepper


  1. Soak the dried porcini in a bowl with 3/4 cup hot water for 30 minutes. Remove the mushrooms with a slotted spoon, chop them finely, and set them aside in a small bowl. Strain the soaking liquid through a coffee filter to remove any grit. (You should have a generous 1/3 cup liquid). 
  2. Bring the stock to a full boil with the thyme, sage, bay leaves and mushroom soaking liquid in a medium saucepan, reduce the heat, and keep it at a bare simmer. 
  3. Heat the olive oil in a heavy 2 to 3-quart saucepan, and cook the leeks and garlic over moderate heat, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Add the fresh mushrooms and the anchovies, and cook, stirring constantly, for 5 minutes, or until the mushrooms are softened (reduce the heat slightly if the mushrooms begin to stick). Stir in the rice and cook, stirring constantly, for 2 minutes. Add the wine, and cook, stirring constantly, until the wine is absorbed, about 1 minute. Stir in the chopped dried mushrooms. 
  4. Remove the herb sprigs from the stock with a slotted spoon or tongs. Add about 1/2 cup simmering stock to the rice, and cook, stirring constantly, until all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, and cook, stirring constantly and letting each addition be absorbed before adding the next, until the rice is al dente, 20 to 25 minutes; season with salt and pepper about halfway through the cooking. 
  5. Remove the pan from the heat and stir in the butter, Parmigiano-Reggiano, and salt and pepper to taste. Garnish risotto with the additional thyme and sage sprigs and serve immediately.