Three-Mushroom Risotto

Imagine being in an Italian open-air market with mountains of fresh wild mushrooms. Enjoying this risotto is the next best thing!

Save and Share

false

( 5 Ratings)

5 Ratings

5 Stars 20%

4 Stars 20%

3 Stars 60%

2 Stars

1 Stars

Member Reviews ( 1 )

41409711-518a-4df1-adf8-3750457425a9

Prep Time 10 min
Total Time 1 hr 35 min
Servings 6

Ingredients

1: package (about 1.25 ounces) dried porcini mushrooms (1 cup)

1/4: cup olive or vegetable oil

2: tablespoons chopped fresh parsley

4: garlic cloves, finely chopped

2: medium green onions, sliced (2 tablespoons)

1: cup uncooked Arborio rice or regular long-grain rice

1: package (about 3.5 ounces) fresh shiitake mushrooms, thinly sliced

1: package (about 5.5 ounces) fresh crimini mushrooms, thinly sliced

3 1/2: cups Progresso® chicken broth (from 32-ounces carton), warmed

1/2: cup freshly grated or shredded Parmesan cheese

1: tablespoon balsamic vinegar

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
2 Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
3 Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
4 Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
5 Stir in cheese and vinegar.

EXPERT TIPS

Expert Tips

Use this dish as a vegetarian main course for three.

The secret to creamy risotto is adding the broth 1/2 cup at a time and cooking with frequent stirring until all the liquid is absorbed before repeating with another 1/2 cup broth.

Got questions? Our experts have the answers. Ask Betty now.