Dried-Porcini-Mushroom Risotto with Goat Cheese

Dried-Porcini-Mushroom Risotto with Goat Cheese
Photo by © Melanie Acevedo


  • 3 cups hot water, more if needed
  • 3 tablespoons olive oil
  • 3 ½ cups canned low-sodium chicken broth or homemade stock, more if needed
  • ¼ teaspoon fresh-ground black pepper
  • 2 tablespoons butter
  • 5 cloves garlic, minced
  • 1 cup dried porcini or other dried mushrooms (about 1 ounce)
  • + 5 more ingredients
    • 2 cups arborio rice
    • 1 onion, chopped
    • 1 ¼ teaspoons salt
    • 2 ounces mild goat cheese, such as Montrachet, crumbled
    • Grated Parmesan, for serving

1. 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...

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