Oven-Baked Risotto with Porcini Mushrooms and Parmesan

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Creamy oven-baked risotto enriched with earthy dried porcini mushrooms and finished with sharp Parmesan cheese for a comforting Italian classic. This Italian-inspired rice and grain recipe, ready in about 60 minutes, pairs Arborio rice, dried porcini mushrooms, hot vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Arborio rice
• 1/4 cup dried porcini mushrooms
• 4 cups hot vegetable broth
• 1/2 cup dry white wine
• 2 medium shallots
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3/4 cup grated Parmesan cheese
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1/4 cup dried porcini mushrooms in a small bowl and cover with 1 cup hot vegetable broth. Let soak for 20 minutes to rehydrate, then chop mushrooms coarsely and reserve broth.
2. Step 2: Preheat oven to 375°F (190°C). Finely dice 2 medium shallots.
3. Step 3: In a large ovenproof skillet or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon unsalted butter over medium heat until melted. Add shallots and sauté for 3 minutes until translucent and fragrant.
4. Step 4: Add 1 1/2 cups Arborio rice and stir for 2 minutes to toast grains and coat with fat.
5. Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
6. Step 6: Add the chopped porcini mushrooms and their soaking liquid plus remaining 3 cups hot vegetable broth, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Stir once to combine.
7. Step 7: Cover the skillet with a tight-fitting lid or foil and bake in the oven for 25 minutes.
8. Step 8: Remove the lid and stir in 2 tablespoons unsalted butter and 3/4 cup grated Parmesan cheese until creamy and well blended.
9. Step 9: Garnish with 2 tablespoons chopped fresh parsley and serve immediately.