Creamy Mushroom Risotto Recipe
User Reviews
5
Creamy Mushroom Risotto Recipe
Description
The Creamy Mushroom Risotto Recipe incorporates three types of mushrooms: fresh portabella and shiitake, alongside dried porcini that are rehydrated to concentrate their flavor. Butter and olive oil form the fat base to gently sauté shallots, onions, and mushrooms, building layers of flavor. The mushrooms are cooked until reduced but still retaining some texture, preventing the dish from becoming mushy.
Arborio rice is toasted with butter, olive oil, and onion to give it a slightly nutty aroma before liquids are added gradually. The gradual stirring and addition of warm vegetable or chicken broth allows starch to release for a creamy texture typical of risotto. White wine adds acidity and depth. Bay leaves and thyme provide herbal notes, and chopped parsley adds freshness at the end. Parmesan cheese adds savory and creamy balance.
This risotto offers a velvety texture with tender grains of rice and umami-rich mushrooms. It can be served as a main vegetarian dish or a side. The layered mushroom types create complexity in both taste and bite, distinguishing this risotto from simpler versions.
Ingredients
- 8 ounces portabella mushroom thinly sliced (two large heads
- 3.5 ounces shiitake mushrooms , sliced lengthwise, 7-8
- 1 ounce dried porcini mushroom whole, pre-packaged
- 4 tablespoons butter divided, unsalted
- 3 tablespoons extra virgin olive oil , divided
- 6 cups vegetable broth low-sodium, or chicken broth
- 1 shallot minced, large
- 1 onion chopped, divided, small, white
- 2 bay leaves dried
- 2 teaspoons thyme dried leaves
- 2 tablespoons flat leaf parsley , chopped
- salt coarse kosher salt
- black pepper coarse kosher salt
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1/2 cup Parmesan Cheese , shreded extra for topping
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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