Super Funghi Mushroom Risotto
Indulge in the earthy decadence of Super Funghi Mushroom Risotto, a creamy, savory delight that's perfect for weeknight dinners or a sophisticated dinner party. Made with tender Arborio rice, this risotto is infused with the rich flavors of button, cremini, and shiitake mushrooms, sautéed to golden perfection. A splash of dry white wine adds a touch of elegance, while freshly grated Parmesan cheese brings creamy indulgence to every bite. This recipe follows the traditional risotto method, slowly incorporating warm vegetable broth for a beautifully velvety texture. Seasoned with fragrant thyme and garnished with fresh parsley, it’s a satisfying vegetarian dish that feels gourmet yet approachable. Perfectly balanced in flavor and texture, this mushroom risotto is your go-to for comfort food with a touch of sophistication.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots
- 3 cloves Garlic cloves
- 1 cup Button mushrooms
- 1 cup Cremini mushrooms
- 1 cup Shiitake mushrooms
- 0.5 cup Dry white wine
- 6 cups Vegetable broth
- 0.75 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the vegetable broth in a medium saucepan over low heat and keep it warm during the cooking process.
Finely chop the shallots and garlic. Clean the mushrooms with a damp paper towel and slice them thinly.
In a large, heavy-bottomed pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms, a pinch of salt, and sauté for 5-7 minutes until golden and tender. Remove the mushrooms and set aside.
In the same pan, add the remaining olive oil and butter. Sauté the shallots for 2-3 minutes until translucent, then add the garlic and cook for another 1 minute until fragrant.
Add the Arborio rice to the pan and stir for about 2 minutes to lightly toast the grains.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. This process will take about 20-25 minutes.
When the rice is creamy and al dente, stir in the cooked mushrooms, Parmesan cheese, thyme, salt, and pepper. Adjust seasoning as needed.
Remove the risotto from heat and let it sit for 2 minutes. Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.6 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 242 mg | 19% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1052 mg | 22% | |
*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.
