Gourmet Mushroom Risotto At Home

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is a great substitute.

Pour hot water over dried porcini mushrooms and let them soak for 20 minutes.

Strain the porcini mushrooms to drain off the soaking liquid and rinse them.

Chop the porcini mushrooms finely.

Trim off the stems of various mushrooms and add them to a pot for stock.

Wash the leek tops and cut them into strips, adding them to the pot with the mushroom stems.

Trim and peel the shallot, then add it to the pot as well.

Add the porcini soaking liquid and chicken stock to the pot, along with a Parmesan cheese rind and a pinch of salt.

Set the pot over medium heat to let it simmer while prepping the other ingredients.

Chop the shiitake mushrooms and add them to the pot.

Chop the lion's mane mushrooms and add them to the pot.

Chop the oyster mushrooms and add them to the pot.

Chop the mitake mushrooms and add them to the pot.

Chop the chanterelle mushrooms and add them to the pot.

Quarter the leeks and slice them into bits.

Chop the shallots finely.

In a separate pot, heat olive oil and add the chopped mushrooms in batches, adding salt and covering with a lid to sweat them.

Stir the mushrooms after sweating, then set them aside and repeat with the remaining batches.

Take the reserved mushrooms, add olive oil and salt, and fry them until crispy, adjusting heat to avoid burning.

Set the crispy mushrooms aside on paper towels and sprinkle with salt.

In the risotto pot, add 2 tablespoons of butter, chopped leeks, finely chopped shallots, and chopped porcini mushrooms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens