Creamy Mushroom Risotto Recipe
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5.0
24 reviews
Excellent
Creamy Mushroom Risotto Recipe
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This Creamy Mushroom Risotto Recipe shows you how to make easy risotto. Mushroom risotto is a creamy and lavish dish loaded with flavor!
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Ingredients
- 8 ounces portabella mushrooms , thinly sliced (two large heads)
- 3.5 ounces Shiitake mushrooms , sliced lengthwise, 7-8
- 1 ounce dried porcini mushrooms , whole, pre-packaged
- 4 tablespoons unsalted butter , divided
- 3 tablespoons extra virgin olive oil , divided
- 6 cups low-sodium vegetable or chicken broth
- 1 large shallot , minced
- 1 small white onion , chopped, divided
- 2 dried bay leaves
- 2 teaspoons dried thyme leaves
- 2 tablespoons flat leaf parsley , chopped
- coarse kosher salt and pepper
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1/2 cup Parmesan Cheese , shreded extra for topping
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Instructions
- Heat 1 cup of water in the microwave in a medium bowl. Reconstitute dried porcini mushrooms until doubled in size. Drain and discard remaining liquid.
- In a large, high topped skillet melt 2 tablespoons of the butter and 1 tablespoon of the oil. Saute the shallot and half of onion until translucent, approximately 5 minutes.
- Add all three types of mushrooms, bay leaves, dried thyme and parsley. Saute for an additional 3-5 minutes or until the mushrooms have reduced in size by half; they will still be taunt, but not mushy. Season lightly with salt and pepper. Remove from skillet and set aside.
- In the same large skillet without rinsing, melt the remaining 2 tablespoons extra of the oil and 2 tablespoons of the butter. At the same time, bring the broth to a simmer over low heat in a separate saucepan.
- Add the arborio rice and remaining half of the onion to the large skillet with melted butter and olive oil. Stir over medium heat until the rice is uniformly lightly browned, approximately 5-7 minutes.
- Stir in the white wine until evaporated. Ladle in one cup of the hot broth and stir. Cook until absorbed. Continue to add 1 cup of simmering broth at a time, waiting until it is absorbed before adding the next, until all broth is gone. This process takes about 20-25 minutes.
- Return mushroom mixture to the rice in the skillet. Heat for 2-3 minutes. Stir in the Parmesan cheese and serve.
- If you've tried this recipe, come back to let us know how it was in the comments or star ratings.
Equipments used:
Nutrition Information
Show Details
Calories
409kcal
(20%)
Carbohydrates
50g
(17%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
25mg
(8%)
Sodium
1212mg
(51%)
Potassium
587mg
(17%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
410IU
(8%)
Vitamin C
22.9mg
(25%)
Calcium
125mg
(13%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 1212mg | 51% |
| Potassium | 587mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 125mg | 13% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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