Emulsifier Free One-Pot Mushroom Risotto
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Learn more →Ingredients
4 servings
- 1 oz dried porcini mushrooms
- 1 cup boiling water
- 5 cups low-sodium chicken broth
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 12 oz cremini mushrooms, sliced ¼ inch thick
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 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
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let soak for 15 minutes, until softened. Lift the mushrooms out with a fork, roughly chop them, and set aside. Pour the soaking liquid slowly into the pot of chicken broth, leaving behind any grit at the bottom of the bowl. Warm the combined broth mixture over low heat until steaming, then keep it warm on the lowest setting.
- 2
In a large heavy-bottomed pot or Dutch oven, melt 1 tbsp of the butter with the olive oil over medium-high heat. 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 a pinch of salt and pepper, then transfer to a plate and set aside.
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