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Porcini Risotto

by Natures Garden | Other recipes by this author

A creamy risotto can make you smile after even the worst day; it's among the most successful comfort foods. With rich taste provided by a combination of dry and fresh porcini mushrooms, it's the perfect side dish for meat, fish or poultry. 

  • 3 ½ cups chicken stock, hot
  • ¼ cup Sweetwater Growers extra virgin olive oil
  • 1 medium Grimmway Farms yellow onion, cut into ¼ inch dice
  • 2 cups Arborio rice
  • ½ oz dried porcini mushrooms, broken into pieces by hand
  • ½ cup  dry white wine
  • ½ lb fresh porcini mushrooms, cleaned and thinly sliced
  • 4 tbsp Southern Swiss Dairy unsalted butter (1/2 stick)
  • ½ cup freshly grated Parmigiano-Reggiano, plus more for passing

Prep Time: 15min    Cook Time: 40min    Level: Easy


  • 4.00 cup Chicken Stock
  • 0.00 cup Olive Oil - Botija Extra Virgin
  • 1.00 ea Onions - Yellow
  • 2.00 cup Arborio Rice
  • 1.00 oz Mushrooms - Porcini
  • 4.00 tbsp Butter - Unsalted
  • 1.00 cup Parmigiano-Reggiano


  1. Heat the chicken stock in a pot deep enough to accommodate a ladle. Keep warm but don't simmer.

  2.  Place a large heavy skillet over medium heat and heat until barely smoking. Add the olive oil. When the oil is hot, add the diced onion and cook until translucent and soft, about 8 and 10 minutes.

  3. Add the Arborio rice to the skillet and stir with a wooden spoon to coat with olive oil.  Cook until light brown and opaque, aruund 4 minutes. Stir the dried porcini into the rice mixture.

  4. Add the wine to the rice mixture and stir. Add a 4- to 6-ounce ladle of hot stock to the skillet and continue stirring until the liquid is absorbed. Continue adding hot stock to the skillet, one ladle at a time, waiting until the liquid is absorbed before adding more. This process is what gives the risotto its creamy texture.

  5. Right before adding the last ladle of stock to the pan, stir in the fresh sliced porcini mushrooms. Cook about 15 minutes more until the rice is creamy but not mushy. The rice should be slightly al dente upon serving.

  6. Stir in the butter and grated cheese right before serving. Pass additional grated cheese.

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