By The foodoodle kitchen · Published September 20, 2026
Mushroom Risotto
Creamy and comforting Italian dish made with arborio rice, mushrooms, and parmesan. Perfect for a cozy dinner.
Serves 4 · Prep 10 min · Cook 30 min · 40 min total · Medium
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Ingredients
- 28.35 g dried porcini mushrooms, soaked in hot water for 15 min and chopped, retain the soaking liquid.
- 15 ml olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 226.8 g button mushrooms, sliced
- 300 g arborio rice
- 960 ml vegetable broth
- 100 g parmesan cheese, grated
- 0 black pepper, to taste (optional)
- 0 fresh parsley, for garnish (optional)
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Method
- Drain the soaked porcini mushrooms, reserving the liquid. 0 min
- In a large pan, heat olive oil over medium heat. 2 min
- Add the onion and sauté until soft, about 5 min. 5 min
- Stir in the garlic and button mushrooms; cook for another 5 min. 5 min
- Add arborio rice, stirring to coat for 1 min. 1 min
- Pour in 1 cup of the vegetable broth, stirring until absorbed. 3 min
- Continue adding broth, 1 cup at a time, stirring frequently and allowing absorption before adding more, for about 20 min. 20 min
- Mix in the chopped porcini mushrooms and reserved soaking liquid. 1 min
- Stir in grated parmesan and season with black pepper if using. 2 min
- Serve hot, garnished with fresh parsley if desired. 1 min
