Porcini Mushroom Risotto

I am a fan of budget-friendly recipes. That’s why I picked up 400 Best-Ever Budget Recipes, edited by Lucy Doncaster. On page 217, I found a recipe for Porcini Risotto, which I hear is a popular dish in gourmet restaurants. So I had to try it!


1/2 cup dried porcini mushrooms (I found them in the produce section on a shelf)

1 onion, finely chopped (I used a white onion)

1 cup risotto rice (This can be pricey. Apparently Trader Joes has the cheapest. Now I can finally say I’m near a Trader Joes!!!)

2 tbsp. garlic-infused olive oil (To make this, I just spooned 1 tsp. of minced garlic into the oil)

Salt and ground black pepper to taste


Soak the mushrooms for 30 minutes in 3 cups boiling water. Once they are done soaking, drain them through a mesh collander (the thinner the better) with a paper towel on top of it, so that the pieces of mushroom are caught by the paper towel. Keep the liquid for later.

Preheat the oven to 350F. Heat the olive oil in a roasting pan on the stovetop. Add the onion. Toss for 2-3 minutes until the onion is soft.

At this point, the recipe calls for adding the rice and stirring, but because I did not have a roasting pan handy (it is down in storage and I need to get it out), I transferred the oil and onion mixture to a Pyrex.

Add the rice to the oil and onion mixture and stir for 2 minutes, then add the mushrooms. Add the reserved liquid, salt, and pepper. Cover with foil and bake for 30 minutes.

The rice will be done when all the liquid is absorbed and the rice is soft and mushy.

I’m not very much into mushy foods, but for this I’ll make an exception (and oatmeal, of course!)

Mushroom risotto part 1

This dish came out fabulous! Great side dish!
This dish came out fabulous! Great side dish!

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