Quincy FD's Wild Mushroom Risotto


  • 5 cups chicken broth
  • ½ oz dried porcini mushrooms, rinsed
  • 2 tbsp (¼ stick) butter
  • 1 tbsp olive oil
  • 2½ cups onions, finely chopped
  • 12 oz crimini mushrooms, finely chopped
  • 2 large garlic cloves, minced
  • 1 tbsp fresh thyme, minced
  • 1 tbsp fresh marjoram, minced
  • 1½ cups arborio rice
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese


  1. In a large saucepan, bring chicken broth to a simmer
  2. Add the dried porcini mushrooms to the chicken broth and cook until they are tender
  3. Once porcini mushrooms are tender, remove from broth and set on cutting board to cool
  4. In a large, heavy saucepan, melt the butter and add the olive oil
  5. Add the onions and cook on medium until the onions are translucent
  6. Add the minced garlic to the onions and cook for 1 minute. Be careful not to over-cook the garlic
  7. Chop the crimini mushrooms and cooled porcini mushrooms
  8. Chop fresh thyme and marjoram. Add to the onions and garlic and sauté for 2 minutes; add salt and pepper to the mixture
  9. Add the arborio rice and sauté for 2 minutes
  10. Add the dry white wine, watching the rice carefully until the wine has been fully absorbed into the rice
  11. Add 1 cup of the chicken stock at a time to the rice and mushroom mixture
  12. Every 5 minutes, add 1 cup of the chicken stock, stirring slowly, so that the rice gradually absorbs the stoc; the risotto should become creamier as the chicken stock is absorbed
  13. Once all of the liquid is absorbed and the risotto is creamy in texture, add the Parmesan cheese
  14. Remove from the heat, and after each serving is plated, garnish with thyme or marjoram sprigs