Gourmet Mushroom Risotto
Elevate your dinner table with this creamy and luxurious Gourmet Mushroom Risotto, a dish that perfectly balances earthy flavors and velvety textures. Made with Arborio rice, a medley of mushrooms like cremini, shiitake, and oyster, and enriched with a splash of dry white wine, this dish is the ultimate comfort meal with a gourmet twist. As the risotto simmers, you’ll achieve the signature creaminess by gradually incorporating warm stock, ensuring a tender, al dente bite in every grain. Finished with rich Parmesan cheese, fragrant parsley, and golden sautéed mushrooms, this restaurant-quality recipe is surprisingly achievable at home. Ideal as a comforting vegetarian main course or an elegant side dish, this mushroom risotto is sure to impress, whether for a cozy family meal or a sophisticated dinner party.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium (finely diced) Yellow onion
- 2 cloves (minced) Garlic
- 10 ounces (sliced) Mixed mushrooms (e.g., cremini, shiitake, oyster)
- 0.5 cups Dry white wine
- 5 cups Vegetable or chicken stock
- 0.75 cups (grated) Parmesan cheese
- 2 tablespoons (chopped) Fresh parsley
- to taste Salt
- to taste Black pepper
Instructions
Heat the vegetable or chicken stock in a small saucepan over low heat and keep it warm throughout the cooking process.
In a wide, heavy-bottomed skillet, heat 2 tablespoons of olive oil and 1 tablespoon of the butter over medium heat.
Add the diced onion and cook for 3-5 minutes, stirring occasionally, until translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the sliced mushrooms and cook for 5-7 minutes or until the mushrooms release their liquid and become golden brown. Season lightly with salt and pepper.
Remove half of the cooked mushrooms from the pan and set aside for garnishing later.
Add the Arborio rice to the pan and stir well, coating the grains with the oil and butter. Toast the rice for 1-2 minutes until it becomes slightly translucent at the edges.
Pour in the dry white wine and cook, stirring constantly, until the liquid is almost completely absorbed.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently after each addition. Wait until the liquid is mostly absorbed before adding the next ladleful.
Continue this process for 20-25 minutes or until the rice is tender but still slightly al dente and the risotto has reached a creamy consistency.
Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Mix well until the risotto is rich and creamy.
Gently fold in the chopped parsley and season with additional salt and black pepper, if needed.
Serve hot, garnished with the reserved mushrooms and a sprinkle of freshly chopped parsley.
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 7182 mg | 312% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.9 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 826 mg | 64% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1755 mg | 37% | |
*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.
