Triple Mushroom Risotto with Parmesan, parsley, and toasted baguette

(from castro15’s recipe box)

Categories: Pasta


  • 1/4 oz. Parsley
  • 2 oz. Shiitake Mushrooms
  • 4 oz. Cremini Mushrooms
  • 1 Shallot
  • 1 Mini Baguette
  • 1/4 oz. Dried Porcini Mushrooms
  • 3/4 cup Arborio Rice
  • 1 oz. Butter
  • 1 oz. Grated Parmesan


  1. Preheat oven to 400 degrees. Bring 4 cups water to a boil in a medium pot. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. Stem shiitake mushrooms and cut caps into ¼" strips. Reserve stems. Cut cremini mushrooms into ¼" slices. Peel and mince shallot. Mince parsley, stems and leaves. Halve baguette lengthwise and slice each half on an angle, creating four wedges. Once water is boiling, remove from burner and stir in dried porcini mushrooms and shiitake stems. Set aside at least 5 minutes, then strain through a wire-mesh strainer into an heat-safe bowl. Discard porcinis and shiitake stems. Reserve pot. While mushrooms soak, roast remaining mushrooms.

  3. Place cremini mushrooms and shiitake caps on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until mushrooms are tender, 10-12 minutes. Remove from oven and set aside. While mushrooms roast, start risotto.

  4. Return pot used to make broth to medium-high heat and add 2 tsp. olive oil. Add shallot and parsley (reserve a pinch for garnish) to hot pot. Stir constantly until fragrant, 1-2 minutes. Add Arborio rice and stir constantly until rice is lightly browned, 2-3 minutes. Add 1 cup hot mushroom broth to pot with rice. Rice should just be covered by broth. Stir constantly until nearly all broth is absorbed.

  5. Add another ½ cup hot mushroom broth and stir constantly until broth is nearly all absorbed. Repeat this process, stirring constantly, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it’s done. There may be broth left. Remove from burner and stir in roasted mushrooms, butter, and Parmesan. Season to taste with salt and pepper. Cover and set aside.

  6. Drizzle baguette slices with ½ tsp. olive oil and season with a pinch of salt and pepper. Place directly on oven rack and bake until lightly browned and toasted, 5-7 minutes. Carefully remove hot baguette slices from oven. Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appetit!

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