Flavorful Mushroom Risotto
Indulge in the rich, velvety flavors of this classic Mushroom Risotto, a dish that strikes the perfect balance between comfort and sophistication. Made with creamy Arborio rice, earthy cremini or button mushrooms, and a splash of dry white wine, this recipe is a true showcase of Italian culinary artistry. The secret to its irresistible creaminess lies in the slow and steady ladling of warm chicken or vegetable stock, creating a luscious texture that's complemented by the nuttiness of freshly grated Parmesan cheese. Aromatic shallots and garlic enhance the depth of flavor, while a touch of butter adds luxurious richness. Ready in under an hour, this Mushroom Risotto is a perfect dinner party centerpiece or a cozy weeknight indulgence. Finish it with a sprinkle of fresh parsley for a vibrant pop of color, and savor every bite of this decadent yet approachable dish.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 cups Cremini or button mushrooms, sliced
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely diced
- 2 Garlic cloves, minced
- 0.5 cup Dry white wine
- 4 cups Chicken or vegetable stock, warmed
- 0.75 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the sliced mushrooms and sauté for 6-8 minutes until they are golden and softened. Remove from heat and set aside.
Heat the remaining olive oil and 1 tablespoon of butter in a large saucepan over medium heat. Add the diced shallot and cook for 2-3 minutes until translucent, then stir in the minced garlic and cook for another minute.
Add the Arborio rice to the saucepan and stir constantly for 2-3 minutes until the grains are lightly toasted and well-coated in the oil and butter mixture.
Pour in the white wine, stirring frequently, and allow it to cook until the liquid is absorbed, about 1-2 minutes.
Begin adding the warm stock, one ladleful at a time, stirring constantly. Wait until each ladleful is absorbed before adding the next. Continue this process for 25-30 minutes until the rice is creamy and cooked to al dente.
Stir in the sautéed mushrooms, remaining tablespoon of butter, and grated Parmesan cheese. Mix well to combine and allow the flavors to meld, about 2-3 minutes.
Season with salt and freshly ground black pepper to taste.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.4 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 754 mg | 58% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
