Eggless Classic Mushroom Risotto
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Learn more →Ingredients
4 servings
- 1 oz dried porcini mushrooms
- 1 cup boiling water
- 4 cups low-sodium chicken broth
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 12 oz cremini mushrooms, sliced ¼ inch thick
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 tsp fresh thyme leaves
- 1 oz parmesan cheese, finely grated (about ½ cup), plus more for serving
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the dried porcini mushrooms in a small bowl and pour 1 cup of boiling water over them. Let steep for 15 minutes, until softened. Lift the mushrooms out, roughly chop them, and set aside. Pour the soaking liquid slowly into the saucepan with the chicken broth, leaving behind any grit at the bottom of the bowl. Warm the combined broth mixture over low heat until steaming; keep it warm throughout cooking.
- 2
Heat 1 tbsp of the butter and the olive oil in a 12-inch wide skillet or straight-sided sauté pan over medium-high heat until the butter is melted and the foam subsides. Add the cremini mushrooms in a single layer and cook undisturbed for 3–4 minutes, until deeply browned on the underside. Stir and continue cooking for 2–3 minutes more, until the mushrooms are golden and any released liquid has evaporated. Season with salt and pepper, then transfer to a plate and set aside.
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