Risotto Aux Champignons
Indulge in the creamy decadence of 'Risotto Aux Champignons,' a French-inspired mushroom risotto that's perfect for cozy evenings or elegant entertaining. This comforting dish features tender Arborio rice infused with the earthy flavors of mixed mushrooms like cremini and shiitake, sautéed to perfection with aromatic garlic and shallots. Slow-cooked in warm vegetable stock and dry white wine, the risotto achieves a luscious, velvety texture, elevated by a touch of butter and a generous sprinkle of freshly grated Parmesan cheese. Finished with a fragrant garnish of fresh parsley and reserved golden mushrooms, this recipe is simple yet sophisticated. Ready in under an hour, it’s a delightful way to bring the rich, rustic flavors of French cuisine to your dinner table. Pair it with a chilled glass of white wine for a truly unforgettable dining experience. Keywords: 'mushroom risotto,' 'creamy risotto recipe,' 'French risotto,' 'Risotto Aux Champignons recipe.'
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 cups Mixed mushrooms (cremini, shiitake, or button)
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 whole Shallots, finely chopped
- 2 cloves Garlic, minced
- 5 cups Vegetable stock
- 0.5 cups Dry white wine
- 0.75 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
Instructions
Heat the vegetable stock in a medium saucepan over low heat. Keep it warm but not boiling.
Clean and slice the mixed mushrooms. Set aside.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the shallots and garlic, and sauté until softened and aromatic, about 2-3 minutes.
Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and are lightly browned. Remove half of the mushrooms from the skillet and set aside for garnish.
Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted and coated in the butter and oil.
Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
Begin adding the warm vegetable stock, one ladle at a time, stirring frequently to ensure it is absorbed before adding the next ladle. Repeat this process for about 20 minutes, until the rice is creamy and tender but still al dente.
Stir in the remaining 2 tablespoons of butter, the grated Parmesan cheese, and half of the chopped parsley. Season with salt and freshly ground black pepper to taste.
Serve the risotto in bowls or on plates, and top with the reserved mushrooms and the remaining parsley for garnish.
Serve immediately and enjoy your 'Risotto Aux Champignons' with a glass of white wine if desired.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 5051 mg | 220% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 29.3 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 944 mg | 73% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4204 mg | 89% | |
*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.
