Mushroom Risotto
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
380 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Risotto
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Creamy mushroom risotto with Parmesan, garlic, and white wine is spectacular and easier than you think. Serve it as a main dish or side dish.
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Ingredients
- 4 cups unsalted chicken stock
- 3 tablespoons unsalted butter
- 3 strips thick-cut bacon cut into bite sized pieces (about 3.5 ounces)
- 1 cup chopped shallot* about 2 medium or 3 small
- 16 ounces sliced cremini, baby bella mushrooms or a mix of wild mushrooms, sliced
- 2 cloves garlic minced
- 1 cup arborio rice
- ½ cup dry white wine such as Sauvignon blanc
- ½ teaspoon saffron threads I purchase mine at Trader Joe’s
- ½ teaspoon dried thyme or 2 teaspoons chopped fresh thyme
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- water as needed
- ⅔ cup freshly grated Parmesan cheese plus extra for serving
Instructions
- In a medium saucepan, warm the chicken stock. Keep a ladle handy.
- In a Dutch oven or similar heavy-bottomed pot, melt the butter over medium low. Once the butter melts, add the bacon and shallot. Sauté for 5 minutes.
- Stir in the mushrooms and sauté 5 minutes more.
- Add the rice and garlic, stirring to coat the grains with the cooking oils. Stir in the wine and let simmer for 1 minute.
- Risotto time, you’ve got this! Add 2 big ladles of the chicken stock, then add the saffron, thyme, salt, and pepper. Let the risotto simmer over low heat until the liquid is almost completely absorbed, stirring every few minutes to promote even cooking and to keep the risotto from sticking. This will take 5 to 10 minutes. You don’t have to stir risotto constantly. Just stick near the stove and pop over to give it a stir every minute or two.
- Repeat the process: add 2 more ladles of stock, and stir every few minutes, until the mixture starts to look a bit dry. Continue adding by 2 ladlefuls, until the rice is cooked through but still has a pleasant, al dente bite, about 25 to 30 minutes total. The risotto should be nice and creamy, not dry (don’t keep cooking on and on until it is mushy or becomes dry). If it has absorbed all of the chicken stock before it is as al dente as you would like, splash in some water (or additional stock if you have it on hand). Remove from the heat and stir in the Parmesan. Season to taste and enjoy hot.
Notes
- *1 shallot refers to the entire shallot bulb, no matter how many cloves it contains. Think of the term "shallot" the way you would a "head" of garlic vs. a clove of garlic.
- TO STORE: Refrigerate risotto in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze risotto in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
380kcal
(19%)
Carbohydrates
41g
(14%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
37mg
(12%)
Potassium
709mg
(20%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
283IU
(6%)
Vitamin C
4mg
(4%)
Calcium
142mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 380kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Potassium | 709mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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