Portabella Risotto
Indulge in the creamy decadence of Portabella Risotto, a comforting and elegant dish that's perfect for dinner parties or cozy nights at home. This recipe pairs the earthy richness of sautéed portabella mushrooms with the luxurious creaminess of Arborio rice, all brought together with the subtle tang of dry white wine and a velvety Parmesan cheese finish. Each bite is enhanced with the aromatic blend of garlic, onions, and freshly chopped parsley, offering layers of balanced flavor. With simple ingredients and step-by-step instructions, this gourmet risotto is surprisingly easy to master. Serve it straight from the skillet for a restaurant-quality meal that will impress family and friends alike.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter
- 1 piece Small onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 4 cups Chicken or vegetable stock, warmed
- 2 large Portabella mushrooms, cleaned and sliced
- 0.75 cups Parmesan cheese, freshly grated
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or sauté pan over medium heat.
Add the sliced portabella mushrooms along with a pinch of salt. Sauté for 4-5 minutes until softened and browned. Remove from the pan and set aside.
In the same pan, heat the remaining olive oil and butter. Add the chopped onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the pan, stirring constantly for 2-3 minutes to toast the rice lightly and coat it in the onion mixture.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm stock one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process for about 20-25 minutes until the rice is tender and creamy.
Once the rice is cooked, stir in the sautéed portabella mushrooms, Parmesan cheese, and chopped parsley.
Season to taste with salt and freshly ground black pepper.
Serve immediately, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 297 mg | 23% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 433 mg | 9% | |
*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.
