Mushroom Risotto

Edaku — Thu, 12 Feb 2026 09:00:00 +0300

Mushroom risotto looks like a restaurant dish, but it really only demands patience and steady stirring. The creamy texture doesn’t come from cream at all — it comes from the rice itself. Arborio and carnaroli are both high-starch varieties that release that starch gradually as they cook, binding the stock into a velvety sauce.

Combining fresh cremini mushrooms with dried porcini gives you two mushroom notes at once — the fresh, slightly earthy flavor of cremini and the deep, concentrated flavor of porcini. Be sure to use the porcini soaking liquid in place of some of the stock; that’s where the most intense mushroom flavor ends up, and pouring it down the drain would be a waste.

Risotto on Edaku

Mushroom Risotto