More Great Recipes: Rice | Side Dish

Corn & Porcini Risotto

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


8 cups chicken stock
1 Tbsp. extra virgin olive oil
4 Tbsp. unsalted butter
1 yellow onion, diced
175 g. fresh Porcini mushrooms, chopped into small cubes
3 pieces corn, grilled and kernels cut from stock
3 cups Carnaroli rice
1 cup dry white wine
Kosher salt and freshly cracked pepper
Freshly grated parmigiano-reggiano cheese to taste

Bring the chicken stock to a simmer in a saucepan. Allow the stock to reduce by about 1 cup then keep warm over low heat.

Combine the oil and 1 Tbsp. of the butter in a large pot. Melt over medium heat until the butter foams. Add the onion, mushrooms and corn and cook until tender, about 5 minutes. Stir in the rice, thoroughly coating it with the onions, mushrooms and corn. Cook the rice until it is no longer chalky looking and begins to pop, about 5 minutes. Add the wine and simmer, stirring constantly until it has evaporated.

Add 1 cup of the warm chicken stock. Simmer, stirring until almost dry. Finish cooking the rice by stirring in enough additional warm chicken stock, one cup at a time, so the rice is just barely tender. Stir in the remaining 3 Tbsp of butter. Adjust the seasoning with salt and pepper and add cheese to taste.

Note: If you can't find porcini use shitake mushrooms in it's place

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze