Risotto with Dried Wild Mushrooms
Elevate your dinner table with this luxurious Risotto with Dried Wild Mushrooms—a creamy, earthy dish that combines the rich, umami flavor of rehydrated wild mushrooms with the comforting texture of Arborio rice. This Italian classic is made irresistibly aromatic with sautéed shallots, garlic, and a splash of dry white wine, while fresh thyme and Parmesan cheese infuse the risotto with savory elegance. A touch of butter rounds out its silky finish, and the mushroom soaking liquid ensures every bite bursts with depth and complexity. Perfect for cozy weeknight meals or sophisticated entertaining, this velvety risotto pairs beautifully with a crisp white wine and is ready in just 50 minutes. Serve it hot and garnish with fresh parsley to make it unforgettable!
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Recipe Information
Ingredients
- 30 grams Dried wild mushrooms
- 1 liter Chicken or vegetable stock
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots
- 2 cloves Garlic
- 300 grams Arborio rice
- 120 milliliters Dry white wine
- 1 teaspoon Fresh thyme leaves
- 80 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Place the dried wild mushrooms into a bowl and pour 250 milliliters of hot water over them. Let them soak for 20 minutes to rehydrate.
While the mushrooms are soaking, heat the chicken or vegetable stock in a saucepan over low heat. Keep it warm but not boiling.
Finely chop the shallots and garlic. Set them aside.
After 20 minutes, remove the mushrooms from the soaking liquid, squeezing out excess water. Chop the rehydrated mushrooms into small pieces, and strain the soaking liquid through a fine mesh sieve or cheesecloth to remove any grit. Reserve the liquid for the risotto.
In a large, heavy-bottomed skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and garlic, cooking until they are soft and fragrant, about 2-3 minutes.
Add the Arborio rice to the skillet and stir it to coat in the oil and butter. Toast the rice for 2-3 minutes, stirring often, until it becomes slightly translucent around the edges.
Pour in the white wine and stir until it has mostly evaporated.
Reduce the heat to medium-low. Add a ladleful of the warm stock to the rice, along with 2-3 tablespoons of the mushroom soaking liquid. Stir the rice constantly, allowing it to absorb the liquid before adding more.
Repeat this process, adding stock and mushroom soaking liquid one ladleful at a time and stirring frequently, until the rice is creamy and al dente, about 20-25 minutes.
When the rice is almost cooked, stir in the chopped rehydrated mushrooms and fresh thyme leaves. Cook for another 3-5 minutes to combine the flavors.
Remove the skillet from the heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.
Garnish with freshly chopped parsley and serve immediately. Enjoy your creamy and earthy mushroom risotto!
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1745 mg | 76% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.0 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 253 mg | 19% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
