Mushroom risotto from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • CookinCam on April 27, 2026

    I’ve made this twice now. It’s great! Sometimes I’m weird about dried mushrooms, so I don’t put in all the water from their soak and I do a little less dried mushrooms than recommended. Also just used the dried porcini with fresh cremini. Comes out great! I use a good white wine and serve the rest of the bottle with dinner.

  • Nancith on May 08, 2020

    Yummy, mushroomy goodness! Wow, such a full, rich flavor, achieved with dried porcini & its soaking water, plus good old white mushrooms. This was just perfect with a full-flavored white wine & an arugula salad.

  • JoanN on June 29, 2015

    Made this with just oyster mushrooms and dried porcinis. A really good risotto.

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