This creamy gourmet mushroom risotto is a real crowd pleaser and a must try! With just a few simple ingredients, you can turn plain rice into a delicious entree or side dish.
Risotto is a recipe made by simmering a starchy variety of rice in broth, with flavor-boosting ingredients added like onions, garlic, vegetables, meats, spices, herbs, and cheese. This mushroom risotto is brimming with authentic Italian flavors.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
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6 cups chicken broth, or as needed
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3 tablespoons olive oil, divided
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1 pound portobello mushrooms, thinly sliced
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1 pound white mushrooms, thinly sliced
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2 medium shallots, diced
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1 ½ cups Arborio rice
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½ cup dry white wine
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4 tablespoons butter
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3 tablespoons finely chopped chives
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⅓ cup freshly grated Parmesan cheese
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sea salt and freshly ground black pepper to taste
Instructions
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to saucepan, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil and pale, golden in color, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
- Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Notes
- You can freeze mushroom risotto in an airtight container for up to three month, but the texture won't be the same as freshly made. Use a freezer-safe zip-top bag with the air squeezed out of it. Thaw overnight in the fridge.
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