Mushroom Risotto to Die for
Prepare to be swept away by the decadent flavors of "Mushroom Risotto to Die For," a creamy, restaurant-quality dish you can master in your own kitchen. This rich and comforting recipe features a luxurious blend of tender Arborio rice, earthy cremini and shiitake mushrooms, a splash of dry white wine, and a medley of garlic, onion, and Parmesan cheese. The secret lies in the classic risotto technique, where warm vegetable stock is added ladle by ladle to achieve its signature velvety texture. Finished with a sprinkling of fresh parsley and extra Parmesan for good measure, this vegetarian risotto is a show-stopper for dinner parties or indulgent weeknight meals. Perfect for mushroom lovers, it’s an irresistible balance of creamy and savory goodness that guarantees every bite is an experience to savor.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 8 ounces Cremini mushrooms
- 4 ounces Shiitake mushrooms
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 0.5 cup Dry white wine
- 4 cups Vegetable stock
- 0.75 cup, grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Clean the cremini and shiitake mushrooms with a damp paper towel and slice them thinly. Set aside.
In a medium saucepan, warm the vegetable stock over medium-low heat and keep it at a gentle simmer.
In a large skillet or wide saucepan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Remove the mushrooms from the pan and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the arborio rice to the skillet and stir to coat each grain in the butter and oil. Toast the rice for about 2-3 minutes, stirring frequently, until it becomes slightly translucent at the edges.
Pour in the dry white wine and cook, stirring constantly, until it has mostly evaporated.
Begin adding the warm vegetable stock, one ladleful at a time, to the rice. Stir frequently and wait until the stock is almost fully absorbed before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is cooked al dente and creamy.
When the rice is nearly done, stir the cooked mushrooms back into the skillet. Cook for another 2-3 minutes until heated through.
Remove the skillet from the heat and stir in the grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.
Serve the mushroom risotto hot, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 5128 mg | 223% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 27.4 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 947 mg | 73% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3519 mg | 75% | |
*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.
