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Mixed Mushroom Risotto
By Chef Tom Fraker

Mixed Mushroom Risotto


1 ounce Dried Porcini Mushrooms
1 ounce Dried Shiitake Mushrooms
1 ounce Dried Morel Mushrooms
3 cups boiling water -
6 ounces Unsalted Butter
Organic Grinders Rainbow Pepper to taste
1 Organic Lemon juice freshly squeezed
3 1/2 cups Vegetable or Low Sodium Chicken Broth
2 tablespoons Extra Virgin Olive Oil
1/2 cup Cipolline Onions sliced thin
3 cloves Organic Garlic *Roasted and Minced
1/2 tablespoon Rosemary chopped fine
1/2 tablespoon Sage chopped fine
1 1/2 cups Arborio Rice
1 dash Dry Red Wine
1 1/2 tablespoons Organic Parsley chopped fine
1/2 cup Parmesan Cheese grated


In a medium size bowl, soak the dried mushrooms in boiling water for 30 minutes. Once reconstituted, strain and chop the mushrooms.

In a large skillet, melt half of the butter. Add the mushrooms and season with salt and pepper. Sauté until cooked through, about 5 or 6 minutes. Squeeze the lemon juice over the mushrooms and mix. Remove from heat.

In a large sauce pan, heat the chicken broth and keep at a gentle simmer. In a 5-6 quart heavy sauce pan, heat the olive oil. Add the onion and sweat until translucent. Next add the garlic, rosemary, sage, and salt and pepper to taste and cook, stirring for 2 minutes.

Stir in arborio and cook, stirring to coat well, about 1 minute. Add the wine and cook, stirring constantly until absorbed. Add 1 cup of simmering broth and cook until absorbed. Add the mushrooms and continue cooking and adding broth, 1/2 cup at a time so each addition is fully absorbed before adding more broth.

Cook until risotto is tender and creamy looking. Stir in parsley, remaining butter, parmesan and adjust seasonings. Serve immediately.