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Risotto With Porcini Mushrooms

Posted by Rachel R. Vanderveen on Saturday, March 23rd, 2013 at 11:37am.

Cooking is one of my favourite things, but as we have more children running around here, I’m less able to execute the amazing dishes that I used to, as they require fresh groceries which I never have time to grab every day. Never having the exact right fresh ingredients for what I want is something that always troubles me, because I have grand ideas that I can never bring to fruition because I’m missing one measly thing that can’t be substituted. So we end up with a lot of casseroles, and meat and potato fare, which is totally fine, but there is still this little cook inside me that longs to make amazing things every once and while.

So when I stumble upon a recipe that is simply divine and requires no fresh ingredients, I think there is no one better to share it with than the other tired and grocery-less moms reading my blog. The flavour on this dish is going to knock you over, and  I highly recommend it as something to make for company, because your rug rats will probably toss it back without a second thought of how outrageously yummy it is. It requires some time to make it right, but it’s one of those dishes where when you make it, you really feel like you’re cooking! So without further delay….



Risotto with Porcini Mushrooms

Serves 4-6 Prep and Serve time is about 30 mins

5 Cups Chicken Stock (Use Knorr Homestyle Stock pictured below, you’ll thank me later)


2 ½ cups of Hochtaler White Wine (I don’t care what they say about cooking with cheap wine, trust me on this one.)

3 Tablespoons Butter

3 Tablespoons Vegetable Oil

3 Tablespoons minced onion

3 Cups Italian risotto rice (Can’t use regular rice, have to have risotto. I pictured the brand I used below).


1-2 Packets (ounces) of Dried Porcini Mushrooms reconstituted. (Use as much as you like here).

Salt & Pepper

2/3 Cup of fresh grated parmesan cheese. (I like the Costco stuff…obviously)


  1. Start reconstituting your mushrooms. I threw some white wine into the water mixture to make sure the mushrooms came out with a strong flavour.
  2. I usually make my broth in the microwave. It’s just more mindless. If you use 2 of the little cuppies of home-style stock that I recommend, you’re going to get 6 cups of stock. That’s OK, just set the extra cup aside. You may need it for the recipe, but if not, just save it. When do you not need chicken stock? So, right, make your broth. Step 2.
  3. Mince up your onion and don’t be afraid to use a bit more onions here. I did, but not everyone is an onion fan.
  4. Add 1.5 tbs of butter and all of the vegetable oil to a large pan set on medium high. Toss the onion in there and stir until the onion becomes translucent.
  5. Add your rice to the mixture and make sure it’s all completely coated in the onion mixture.
  6. Mix 5 cups of stock with 2.5 cups if wine. Keep this mixture right beside your pan and make sure it’s piping hot. If it starts to cool, put it back in the micro.
  7. Add ¾ of a cup of the wine/broth mixture to the rice and stir and stir until is completely absorbed/evaporated. Once it is all gone, add another ¾ of a cup and complete the same process. This will go on for roughly 23-27 minutes. Be sure to always be lifting the rice off the bottom of the pan. If you don’t it will burn to the bottom. Unfortunately, you cannot leave this simmering. You can leave it for 30 seconds or maybe 1.5 mins tops, but you have to continually mix it and mix it and mix it for the whole time. Prepare for this mentally if you’re still trying to conceptualize your protein and veg for the meal while this is going on. It can be done, but there can’t be a lot of “Mommy, he farted in my face!” or “Mommy, she stuck gum in my hair.” It’s a good time to throw on a cartoon and banish them all to the basement.
  8. When the rice has cooked for 10-13 minutes add your reconstituted mushrooms and then begin to alternate between the filtered mushroom water, and the wine/broth mixture as you continue to cook the rice. You should cook the rice until it’s tender but still firm to the bite and there should be no more liquid in the pan. The only way to know this is to start tasting it every couple of minutes starting at 20 minutes. There should be no crunch to the rice, but nor should it be gloopy goo.
  9. Once you have determined that the rice is done. Take it off the heat and add the parmesan cheese and pepper and remaining 1.5 tbs of butter. Stir and then correct the dish for salt. Be sure to serve immediately as the rice is best served hot.



PS: If you've made this recipe, I'd love to hear about it in the comments below. Let me know how it worked. What worked and what didn't?

Rachel Vanderveen

The Vanderveen Team
Maxwell South Star Realty
Phone: 403.253.5678 Fax: 403.592.6736

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