Easy Mushroom Risotto
Author: Allie
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
  • 1½ cups Arborio Rice
  • 1 package (1/2 oz.) dried mushrooms (such as Porcini or other wild)
  • 1 cup sliced baby Bella mushrooms
  • 5 cups Progresso unsalted chicken stock
  • ⅔ cup grated Parmesan cheese
  • ½ cup dry white wine
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • more salt and pepper to taste (optional)
  1. Preheat the oven to 350 degrees.
  2. Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, or until most of the liquid is absorbed.
  3. While the rice is cooking heat the remaining one cup of chicken stock and pour into a medium bowl. Add the dried mushrooms and soak for 20 minutes.
  4. A few minutes before the rice is done add the baby Bella's to a saucepan with a little bit of olive oil and saute till cooked (8-10 minutes).
  5. Remove the rice from the oven and add the porcini and stock mixture, sauteed baby Bella's, Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Serve hot.
Recipe by Key Ingredients at http://keyingredients.me/2016/01/easy-mushroom-risotto