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Mixed Mushroom Risotto Fill 1 Created with Sketch.

with Porcini Broth, Leek & Chives

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Fall mushrooms come in a bewitching array of shapes, colors, sizes and textures. Here, we’re using four unique varieties that add tremendous, woodsy complexity to our creamy, Parmesan-laden risotto: ruffled maitake, meaty oyster, mild cremini and the highly prized dried porcini. The drying process enhances the flavor of the porcini, making it intense, concentrated and perfect for infusing the dish with deep umami notes. To make the broth for the risotto, we’re cooking leek with thyme and garlic, then adding both the porcini and the enriched water used to rehydrate them.

fresh
ingredients
Mixed Mushroom Risotto with Porcini Broth, Leek & Chives
Title
  • 1 cup Arborio Rice
  • 9 oz Mixed Mushrooms
  • 3 cloves Garlic
  • 1 Leek
  • 1 bunch Chives
  • 1 bunch Thyme
  • 2 Tbsps Butter
  • ½ cup Grated Parmesan Cheese
  • ½ oz Dried Porcini Mushrooms
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the maitake, cremini and oyster mushrooms into bite-sized pieces. Pick the thyme leaves off the stems; discard the stems. Peel and mince the garlic. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse the layers under cold water, keeping them as intact as possible. Small dice the leek. Cut the chives into ¼-inch pieces. In a medium bowl, combine the dried porcini mushrooms and 4 cups of hot water. Let stand for at least 10 minutes.

Brown the maitake, cremini & oyster mushrooms:

2 Brown the maitake, cremini & oyster mushrooms:


In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the maitake, cremini and oyster mushrooms. Cook, stirring occasionally, 5 to 7 minutes, or until golden brown and crispy. Add half the thyme. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Set aside in a warm place. Wipe out the pan.

Start the risotto:
3 Start the risotto:

In the pan used to brown the mushrooms, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, leek and remaining thyme; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Increase the heat to medium-high and stir in the rice. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.

Add the porcini mushrooms & make the broth:
4 Add the porcini mushrooms & make the broth:

While the vegetables cook, transfer the porcini mushrooms to a cutting board, reserving the bowl of porcini water. Roughly chop the porcini mushrooms and add to the pan with the reserved porcini water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring frequently, 14 to 16 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). (If the mixture seems dry, add up to ¼ cup of water to achieve your desired consistency.) Remove from heat.

Finish the risotto:
5 Finish the risotto:

Off the heat, add the cheese, butter and ⅔ of the browned maitake, cremini and oyster mushrooms to the pan. Stir to thoroughly combine and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished risotto between 2 dishes. Top with the remaining browned maitake, cremini and oyster mushrooms. Garnish with the chives. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the maitake, cremini and oyster mushrooms into bite-sized pieces. Pick the thyme leaves off the stems; discard the stems. Peel and mince the garlic. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse the layers under cold water, keeping them as intact as possible. Small dice the leek. Cut the chives into ¼-inch pieces. In a medium bowl, combine the dried porcini mushrooms and 4 cups of hot water. Let stand for at least 10 minutes.

2 Brown the maitake, cremini & oyster mushrooms:


In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the maitake, cremini and oyster mushrooms. Cook, stirring occasionally, 5 to 7 minutes, or until golden brown and crispy. Add half the thyme. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Set aside in a warm place. Wipe out the pan.

Start the risotto:
3 Start the risotto:

In the pan used to brown the mushrooms, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, leek and remaining thyme; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Increase the heat to medium-high and stir in the rice. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.

4 Add the porcini mushrooms & make the broth:

While the vegetables cook, transfer the porcini mushrooms to a cutting board, reserving the bowl of porcini water. Roughly chop the porcini mushrooms and add to the pan with the reserved porcini water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring frequently, 14 to 16 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). (If the mixture seems dry, add up to ¼ cup of water to achieve your desired consistency.) Remove from heat.

Add the porcini mushrooms & make the broth:
Finish the risotto:
5 Finish the risotto:

Off the heat, add the cheese, butter and ⅔ of the browned maitake, cremini and oyster mushrooms to the pan. Stir to thoroughly combine and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished risotto between 2 dishes. Top with the remaining browned maitake, cremini and oyster mushrooms. Garnish with the chives. Enjoy!

Plate your dish: