How to make it

  • Put the dried mushrooms in a medium bowl and pour the hot water over them.
  • Soak until softened, about 20 minutes.
  • Remove the mushrooms, reserving the soaking liquid, and chop them.
  • Strain the liquid through a paper-towel-lined sieve into a medium saucepan.
  • Add the broth to the pan and bring to a simmer.
  • In a medium pot, heat the oil over moderately low heat.
  • Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  • Add the chopped mushrooms, the rice, and the salt and stir until the rice begins to turn opaque, about 2 minutes.
  • Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed.
  • The rice and broth should bubble gently; adjust the heat as needed.
  • Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
  • Cook the rice in this way until tender, 25 to 30 minutes in all.
  • The broth that hasn't been absorbed should be thickened by the starch from the rice.
  • You may not need to use all of the liquid, or you may need more broth or some water.
  • Stir in the butter, pepper, and goat cheese.
  • Serve the risotto with grated Parmesan.

Reviews & Comments 4

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  • sashia 9 years ago
    What a great recipe. I'll have to try it this weekend.
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  • krumkake 9 years ago
    Another delicious sounding risotto recipe - my mouth is the cheese and mushroom combo.
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    " It was excellent "
    momo_55grandma ate it and said...
    another great post thanks bunches high5
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    " It was excellent "
    lacrenshaw ate it and said...
    It is my thinking that no one can ever have too many risotto variations at their disposal. My thanks and my five, midge!
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