Three Mushroom Parmesan Risotto Recipe

Three Mushroom Parmesan Risotto


  • Arborio Rice
  • Dried Porcini Mushrooms
  • Dried "other variety" mushrooms (anything you'd like. i had woodear most recently)
  • Regular Portabella/cremini mushrooms, quartered, depending on size
  • Block of fresh Parmesan cheese, grated
  • Chicken Stock
  • Dry Vermouth
  • Fresh bay leaves, Oregano, basil
  • Shallots
  • Butter
  • Salt, Pepper (freshly grinded)

How to make Three Mushroom Parmesan Risotto

This recipe takes lots of love and attention. I usually make this while guests gather around my island cooktop.

  1. Reconstitute dried mushrooms in separate 2 cup bowls (2c warm water, light handfull of mushrooms). Give this ~30 minutes. Chop half of bay, oregano, basil, quite finely.

  2. Pour lots of chicken broth into decent sized pot, start to heat on high, add some fresh bay leaves, basil, and oregano. Do not boil, once well heated, reduce to low heat.

  3. Chop shallots medium fine. Melt 2tbsp butter in risotto pan. Add shallots when butter has melted and heated, but before brown. Add some salt and pepper. Allow shallots to start to brown, but not heavily. Add risotto, make sure all rice gets covered with butter and toasts lightly (2-3 min).

  4. Add ~1cup of vermouth (can substitute with white wine, but i prefer the flavor the vermouth eventually gives. fyi - doesn't smell all that good at first). Stir briskly, making sure rice isn't sticking, and keep stirring until vermouth is almost completely absorbed.

  5. Now start to add the chicken broth one cup at a time (or one ladel's worth, etc) and stir. Don't want the risotto to get too dry, or to have it swimming in too much liquid. This is where the love comes in. Add the quartered mushrooms, then, as you're adding liquid, add the chopped herbs, and stir. Once you realize you're half way through the chicken broth, add strained porcini juice, then your "other" mushroom type juice. You can discard the mushrooms, Now start SLOWLY adding some parmesan cheese, just a pinch at a time, ah yes, and stir... Finish adding the chicken broth as the liquid gets absorbed, and keep adding the cheese. You'll notice it getting creamier and creamier, as you stir... Step 5 takes 20-35 minutes. (NEW NOTE: The timing of adding the mushroom juice is crucial to the ending flavor. If you want a powerful mushroom flavor, add it at the end, more subtle, at the beginning. What I've done lately is add the porcini at the beginning so the risotto has a good mushroom base, then add your more distinct ie. more expensive, mushroom towards the end. You'll get a rich flavor overall, but with the specific hints of the final mushroom.)

  6. Now you're at a decision point. Most risotto recipes call for you to stop at this point, leaving the rice a bit firm. Personally, i prefer very tender rice, so i keep cooking. My total cook time is probably 70-75 minutes. If you like it a bit harder, you're looking at 45-55 minutes.

  7. You can leave some liquid in the pot, it will continue to absorb into the rice. I also find it nice to have some liquid to dip my bread in...

  8. Serve either in a large bowl for family style or spoon onto individual plates. Top with a dash of cheese. Enjoy!

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