Go Back
–+ servings
mushroom risotto recipe leek onions parmesan white wine Aneto broth

Mushroom Risotto

Kimberly Killebrew
Deliciously creamy, this Mushroom Risotto features leek instead of onion for even more flavor along with Parmesan cheese and our secret ingredient: Incredibly flavor-packed dried porcini mushrooms!
Print Recipe
5 from 13 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4
Calories 526 kcal

Ingredients
 
 

  • 5-6 cups quality chicken broth , heated (we use and recommend Aneto's 100% All Natural Chicken Broth) ***Vegetarians: Use vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 large leek , chopped, thoroughly rinsed and drained
  • 12 ounces fresh mushrooms of choice , cleaned and chopped
  • 2 tablespoons chopped dried porcini mushrooms (very strongly recommended for the BEST flavor)
  • 1 1/2 cups arborio or carnaroli rice
  • 1/2 cup dry white wine
  • 1 teaspoon sea salt
  • 5 tablespoons unsalted butter
  • 1/3 cup freshly grated Parmesan cheese , plus more for serving
  • fresh chopped parsley for garnish

Instructions
 

  • Heat the butter and olive oil in a heavy-bottomed saucepan, preferably about 10 inches in diameter.  Cook the leek until tender, 5-7 minutes.  
    Add the mushrooms and continue to cook until soft, another 5-7minutes.  
    Pour in the wine and cook until it is mostly evaporated.
    Add the rice and stir for 2-3 minutes, ensuring the grains are thoroughly coated in oil.  
  • Pour in one cup of the broth along with the salt.  Bring to a very low and gentle simmer (do not let the risotto boil at any point), stirring constantly, until the rice has absorbed the broth. 
    Add another cup of broth and repeat the process, adding one cup of broth at a time, ensuring the rice has absorbed the liquid before adding the next cup of broth.  (The rice is done when it is tender but still slightly firm. Do a taste test to determine doneness and whether additional broth is needed to continue cooking.)
  • After last cup of broth has been added and is absorbed, remove the risotto from the heat and stir in the 5 tablespoons of butter and Parmesan cheese. Stir until the rice is a nice creamy consistency.  If you prefer a"soupier" consistency, add a little more broth.  Add more salt to taste.
    Serve immediately sprinkled with some extra grated Parmesan cheese and fresh chopped parsley.

Nutrition

Calories: 526kcal | Carbohydrates: 68g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 724mg | Potassium: 659mg | Fiber: 3g | Sugar: 3g | Vitamin A: 859IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 5mg
Keyword Mushroom Risotto
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet