Mushroom Risotto

Use an Italian rice such as Arborio, Padano, Martelli, Carnaroli to prepare this dish. Stir constantly and add liquids slowly to get the right creamy consistency. Do not wash the rice to retain the starch and use a wooden cooking spoon. Serves 3

  • 1.5 liters of vegetable or chicken broth
  • 1/4 cup dried porcini mushrooms
  • 1 cup of Vialone Nano/Arborio/Padano/Roma rice (unwashed)
  • 2 tbsp truffle oil (optional)
  • 1 shallot or small white onion peeled and diced
  • 1 cup cleaned finely diced oyster mushrooms
  • 1 cup cleaned finely diced white mushrooms
  • 1/2 teaspoon crushed fresh thyme (optional)
  • 1 cup dry white wine
  • 1 tbsp unsalted Butter
  • Grated Grana Padano or Parmesan cheese
  • Extra-virgin olive oil
  • Salt
  • Pepper
  • finely chopped parsley to garnish


Soak porcini mushrooms in two cups of hot water. after 20 minutes strain and reserve liquid. Squeeze the mushrooms dry of all liquid. If mushrooms appear chewy discard them otherwise chop finely and saute with remaining mushrooms any excess oil or liquids.

In a heavy bottomed saucepan on medium heat, saute the sliced shallot in 3 tablespoons of olive oil until just soft then 2-3 minutes later add the rice and saute it 1 minute. Add 1/2 cup of white wine, stir well. When it evaporates, add 1/4 cup chicken broth stirring constantly. When this evaporates add 1/4 cup porcini liquid and keep stirring. Keep repeating with 1/4 of liquids, stirring constantly until rice is cooked but firm and creamy. This could take 30-35 minutes. When rice is the correct consistency add the sautéed mushrooms along with butter, herbs and 2 tablespoons of grated cheese. Turn off heat after 1 minute. Add salt and pepper to taste and drizzle with remaining truffle oil. Serve immediately on large dinner plates with a spoon. For the how to cook Mushroom risotto video visit instagram @deshpandetara