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Mushroom Risotto


  • 1/2 cup dried porcini mushrooms
  • 1 cup boiling water
  • 4 to 6 cups beef broth
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 1 medium white onion diced
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 3 cloves garlic finely diced
  • 2 cups sliced white or cremini mushrooms
  • 1/3 cup finely chopped parsley


  • Boil water. Add dried mushrooms to a measuring cup and pour boiled water on top. Set aside for about 5 minutes. Drain the mushroom broth into a separate cup to add to the risotto later in the recipe. Slice the mushrooms and set aside to add to the additional mushrooms.
  • In a separate sauce-pan warm the beef broth on medium heat. You will use this to scoop into the risotto throughout the cooking time.
  • Melt 2 tablespoons of olive oil and 2 tablespoons butter on medium heat in a large covered fry pan. Add onions and cook for about 3 minutes or until lightly transparent.
  • Add risotto and stir into onions. Let cook for a couple of minutes and then add the wine. Let the alcohol cook off for a couple of minutes. Continue stirring.
  • Add in the mushroom broth and let boil down continually stirring.
  • Gradually ladle in scoops of beef broth and let cook into risotto. Repeat this process throughout the recipe until all the broth is used.
  • In a separate frypan melt the remaining 2 tablespoons of butter and add the chopped mushrooms and parsley. Cook until the mushrooms are lightly browned.
  • Once all the broth has cooked down, fold the cooked mushroom and parsley mixture into the risotto and stir evenly.
  • Let sit for about 5 or 10 minutes to set up and then serve.