Risotto with dried and fresh mushrooms from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 467) by Mark Bittman

  • Parmesan cheese
  • onions
  • Arborio rice
  • butter
  • dry white wine
  • shiitake mushrooms
  • stock
  • dried porcini mushrooms
  • EYB Comments

    Can substitute olive oil for butter, water for dry white wine and/or stock, portobello mushrooms for shiitake mushrooms, and short-grain rice for Arborio rice.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for butter, water for dry white wine and/or stock, portobello mushrooms for shiitake mushrooms, and short-grain rice for Arborio rice.

  • Aggie92 on October 28, 2013

    Delicious! My father thought it rivaled any restaurant risotto he had ever had. Only change I made was to substitute baby bella mushrooms for the shiitake.

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