Mushroom Risotto Recipe

Mushroom Risotto with Roasted Garlic

This particular risotto recipe calls for a head of roasted garlic, which gives the mushroom risotto a sweet, nutty flavor, not a strong garlicky flavor.

(Please see "How to Roast Garlic" following the recipe if you have never done this before.)

To cut down on time, soak the porcini mushrooms while the garlic is roasting, and remember to reserve the soaking liquid.

For this mushroom risotto recipe, you will need:

3 tablespoons olive oil, divided

1/2 pound button mushrooms, sliced

1/2 ounce dried porcini mushrooms (re-hydrated in very hot water for 30 minutes)

3/4 cup red onion, diced

3/4 cup sweet yellow pepper, diced

1 tablespoon fresh thyme

1-1/2 cups arborio rice

1/2 cup dry white wine

6 cups hot chicken stock

1 head of roasted garlic (see below)

3/4 cup Parmesan cheese, grated

1/4 cup fresh Italian parsley, chopped

Salt and Freshly ground black pepper to your taste


In a large skillet over medium-high heat, heat 2 tablespoons of the oil.

Add sliced button mushrooms; cook, stirring frequently, until tender.

Drain porcini mushrooms, reserving soaking liquid.

Stir porcini mushrooms, onion, yellow pepper and thyme into cooked button mushrooms.

Cook for about 2 minutes, stirring occasionally; set aside.

In a large skillet, or wok, over high heat, add remaining tablespoon of the oil.

Add rice; cook stirring for 1 minute.

Add wine and reserved liquid from dried mushrooms.

Cook, stirring constantly, until liquid is almost completely absorbed.

Stir in stock 3/4 cup at a time, stirring constantly, adding more when it is almost completely absorbed. (About 20 minutes.)

Stir in roasted garlic, mushroom mixture, 1/2 cup of Parmesan cheese, and parsley.

Season with salt and pepper. Sprinkle each serving with remaining cup of Parmesan cheese.

This recipe for mushroom risotto makes 4 servings.

How to Roast Garlic...

Even people who don't like garlic change their minds when they try the roasted version.

Why not roast more than one head of garlic at a time? (It will keep in the fridge for a few days.)

Roasted garlic has a soft, buttery texture and can be spread on toasted baguettes, added to mashed potatoes, pureed in soups...

There are lots of possibilities!


Trim about 1/4-inch from the top of a whole head of garlic.

Place the garlic on foil, drizzle with little oilve oil and close foil.

Bake at 400 F for about 30 to 40 minutes, or until very soft.

Let cool; squeeze softened garlic from papery skins.

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