Mushroom Risotto

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Mushroom Risotto with Eggs Recipe – Category: Italian

Mushroom Risotto With Eggs Recipe


  • 1/3 cup dried porcini mushrooms
  • 6-7 cups chicken stock
  • 3 tbsps. extra-virgin olive oil
  • 1/4 cup finely chopped onion
  • 1 1/2 cups medium-grain Italian rice, such as carnaroli or arborio
  • 1/2 cup dry white wine
  • 1/3 cup grated Parmesan, plus 3 tbsps. Parmesan curls
  • 3 tbsps. unsalted butter
  • 6 large eggs
  • 2 tbsps. chopped parsley for garnish


  1. In a small bowl, cover the dried mushrooms with warm water and soak for 15 minutes
  2. Remove the mushrooms from the liquid with a slotted spoon
  3. Drain the liquid through a fine sieve to remove any grit and reserve
  4. Squeeze any excess liquid out of the mushrooms and thinly slice them
  5. Bring the chicken stock to a boil in a large saucepan, then lower to a simmer
  6. Add the reserved liquid to the stock
  7. Heat the oil in a large skillet over medium heat
  8. Add the onion and cook until soft and translucent, about 3-4 minutes
  9. Add the rice and stir until coated
  10. Cook for 2 minutes longer, until rice begins to make a crackle sound
  11. Add the wine and reduce the heat to medium to a steady gentle bubbling
  12. Stir the rice constantly until all the liquid is absorbed
  13. Ladle in 1 cup of the warm stock and continue stirring until the liquid is absorbed
  14. Continue to add warm stock, 1/2 cup at a time, stirring often, until the rice is creamy and just tender, about 25-30 minutes
  15. Stir in the grated Parmesan and set aside
  16. Melt 1 tbsp butter in a small skillet over medium-high heat
  17. Add the mushrooms and cook until just heated through
  18. Set aside
  19. Melt the remaining 2 tbsps butter in a large skillet over medium-high heat
  20. Crack the eggs into the skillet
  21. Add 2 tbsps water to the pan, place the lid on and lower the heat
  22. Cook for 2-3 minutes longer until yolk is set and egg white is opaque
  23. Remove the eggs from the heat
  24. Spoon the risotto into 6 mounds or into individual bowls
  25. Evenly divide the mushrooms among the 6 servings
  26. Top each mound with an egg and sprinkle on the Parmesan curls and parsley to serve

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