Recipes Side Dish Rice Side Dish Recipes Mixed Mushroom Risotto Be the first to rate & review! 2 Photos A friend of mine, an experienced mushroom forager, gave me a jar of her porcini mushroom powder. It's like brown gold! I added it to my usual mushroom risotto and I must say, it's the best mushroom risotto I've ever made. Submitted by nch Published on April 30, 2020 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 35 mins Additional Time: 5 mins Total Time: 50 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 cups low-fat chicken broth 1 tablespoon porcini mushroom powder 4 tablespoons olive oil, divided 1 shallot, finely chopped 1 cup Arborio rice 1 bay leaf ⅓ cup dry white wine 8 ounces mixed mushrooms, roughly chopped ½ cup freshly grated Parmesan cheese, or to taste 2 tablespoons unsalted butter salt and ground white pepper to taste 2 tablespoons chopped fresh parsley, or to taste Directions Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto. Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed. Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes. Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired. Cook's Note: For fresh mushrooms I use the mixed mushrooms from a local mushroom farm, which contain yellow oyster, trumpet, brown beech, cremini, and portobello mushrooms but other combinations of fresh mushrooms will work well too. I Made It Print Nutrition Facts (per serving) 312 Calories 15g Fat 32g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 312 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 24% Cholesterol 16mg 5% Sodium 393mg 17% Total Carbohydrate 32g 12% Dietary Fiber 1g 4% Total Sugars 1g Protein 11g 21% Vitamin C 3mg 3% Calcium 83mg 6% Iron 1mg 4% Potassium 173mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.