---
comments: true
tags:
  - italian
  - risotto
  - joy-of-cooking
---
# :mushroom: Mushroom Risotto

![Mushroom Risotto](../assets/images/mushroom-risotto.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 30 minutes |

## :salt: Ingredients

- :mushroom: 0.5 cup dried porcini mushrooms
- :olive: 2 Tbsp olive oil
- :mushroom: 1 lb [sautéed][2] any kind of fresh mushrooms
- :onion: 2 shallots
- :garlic: 2 clove
- :herb: 2 sprig thyme
- :wine_glass: 0.25 cup dry white wine
- :ear_of_rice: 1 [Risotto Milanese][1] omitting the saffron
- :butter: 1 Tbsp butter
- :herb: some chives

## :cooking: Cookware

- 1 mesh sieve
- 1 paper towel
- 1 large skillet

## :pencil: Instructions

### Step 1

Soak in hot water and cover for 20 minutes dried porcini mushrooms.

### Step 2

Drain the soaking liquid through a mesh sieve lined with a paper towel, reserving the liquid, and chop coarsely. Heat in
a large skillet over medium-high heat 2 Tbsp olive oil.

### Step 3

Add the porcini and [sauté][2] 1 pound of any kind of fresh mushrooms with sliced and minced shallots, garlic, and thyme.

### Step 4

Cook until lightly browned. Add the mushroom soaking liquid and boil until it has evaporated. Add dry white wine.

### Step 5

Boil until it has evaporated. Prepare Risotto Milanese omitting the saffron.

### Step 6

Fold the mushrooms into a risotto for the last 10 minutes of cooking. Fold in with the cheese 1 Tbsp butter.

### Step 7

Top with a sprinkling of chives.

## :link: Source

- Joy of Cooking

[1]: <./risotto-milanese.md>
[2]: <../sides/sautéed-mushrooms.md>