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Gourmet Mushroom Risotto

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A classic Italian-style mushroom risotto cooked slowly to bring out rich flavors of portabello and white mushrooms combined with creamy Arborio rice.

Ingredients

Scale
  • 1 pound portabello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 6 cups chicken broth, warmed
  • 3 tablespoons olive oil, divided
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the chicken broth over low heat and keep it hot.
  2. Heat 2 tablespoons olive oil in a large saucepan over medium heat.
  3. Add the sliced portabello and white mushrooms and sauté until soft, about 3 minutes.
  4. Remove mushrooms and their liquid to a bowl and set aside.
  5. Add remaining 1 tablespoon olive oil to the saucepan.
  6. Add diced shallots and cook for 1 minute, stirring frequently.
  7. Add Arborio rice and stir to coat with oil and shallots, cooking for 1-2 minutes until rice is translucent at edges.
  8. Pour in white wine and cook, stirring, until wine is mostly absorbed.
  9. Add hot broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more.
  10. Continue adding broth and stirring until rice is creamy and al dente, about 18-20 minutes.
  11. Stir in sautéed mushrooms with their liquid.
  12. Remove from heat and stir in butter and Parmesan cheese.
  13. Season with salt and pepper to taste and serve immediately.

Notes

For best results, stir the risotto continuously to release the rice’s starch and achieve a creamy texture. Use warm broth to maintain cooking temperature and add depth of flavor. Adjust seasoning at the end to taste.

Nutrition

Find it online: https://www.receipster.com/mushroom-risotto/

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