Memorable Mushroom Risotto - Cooks Illustrated

Published September 1, 2003.

Could we develop rich mushroom flavor without turning to pricey foraged fare?

The Problem

Mushroom risotto too often consists of bland, gummy rice and watery, flavorless mushrooms.

The Goal

Mushroom risotto should taste downright funky-earthy, unctuous, alluring.

The Solution

Use a combination of dried porcinis and fresh mushrooms, cooked separately and added to the finished risotto. Cook the risotto in a broth enriched with the reconstituted porcini liquid and soy sauce, and flavor with fresh thyme, parsley, and Parmesan.

list of recipes

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.