Mushroom Risotto

Continuing with the gluten-free diet, we (my son and I) prepared risotto. And OH! my, this mushroom risotto was so, so, so good. The porcini mushrooms give the risotto such a concentrated flavor that is very hard to resist. I noticed, that it is not a high calorie dish. If you prepare it the way I tell you here, stirring and letting the rice slowly cook and naturally become creamy. There is no need to add any cream, which is where the high calories come from. I know risotto is going to become you favorite dish from now on!



2/4 Arborio rice

2 Packages Porcini dried mushroom

5 Fresh crimini mushroom, sliced

3/4 Cup white wine

4 Cup beef broth or vegetable broth

1 Cup water

1/4 Onion, chopped

1 Twig Fresh Rosemary

3 Twig Fresh Oregano

1 teaspoon butter

Salt to taste



  • In saucepan bring to boil broth and water
  • Add dried porcini mushroom and let them rehydratate (about 5 minutes)

  • Pull out the hydrated porcini mushrooms from boiling broth, set aside
  • Bring the heat down to simmer

  • In a another saucepan, over medium heat melt butter
  • Add onion

  • When onion is translucent, add rice and brown for about 3 minutes

  • Pour wine, it should be enough to just cover rice

  • Stir frequently and when wine is evaporated, add rehydrated porcini mushrooms and enough broth to cover rice and mushroom

  • Stir frequently, and when you can see the bottom of the pan, add more broth to cover the pan contents again
  • Repeat procedure about 3 more times
  • When rice is almost done, add fresh herbs, salt and crimini mushrooms

  • Let simmer once again, the whole process may take about 40-45 minutes
  • Enjoy!



Can you watch the seam? So inviting!!


6 thoughts on “Mushroom Risotto

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