Cooking Lucid
Mushroom Risotto
Creamy Arborio rice slowly stirred with porcini and cremini mushrooms, white wine, and Parmesan. Northern Italian comfort in a bowl — luxurious yet achievable at home.
Prep 10 min
Cook 35 min
Total 45 min
Serves 4
Ingredients
Step 1 — Prep mushrooms and broth
- 6 cups warm vegetable or chicken broth
- 1 oz dried porcini mushrooms (soaked in 1 cup hot water)
- 8 oz cremini mushrooms (sliced)
- 3 tbsp butter
- 2 tbsp olive oil
Step 2 — Cook the risotto
- 1 small onion (finely diced)
- 2 garlic cloves (minced)
- 1½ cups Arborio rice
- ½ cup dry white wine
- ½ cup Parmesan (grated)
- 2 tbsp butter
- Salt and pepper
- Fresh parsley
Instructions
- 1
Sauté the mushrooms
Strain porcini, reserving liquid. Chop porcini. Heat butter and oil in a wide pot. Sauté cremini and porcini until deeply golden, 8–10 minutes. Season and set aside.
- 2
Toast rice and add liquid
In the same pot, sauté onion in butter until soft. Add garlic, then rice. Toast 2 minutes. Add wine and stir until absorbed. Add warm broth one ladle at a time, stirring constantly, until rice is creamy and al dente, about 18–20 minutes. Use porcini soaking liquid in the broth.
- 3
Finish and serve
Stir in sautéed mushrooms, Parmesan, and butter. Season with salt and pepper. Serve immediately topped with parsley and extra Parmesan.
Nutrition per serving: 420 cal · 12g protein · 58g carbs · 16g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
