Mushroom Risotto
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Servings
4
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Calories
394 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Mushroom Risotto
Description
The Mushroom Risotto recipe involves first sautéing mushrooms with herbs in butter until softened, then cooking shallots, garlic, and arborio rice in butter and olive oil. Adding dry white wine and gradually incorporating warm vegetable stock while stirring helps the rice release its starch, creating a creamy consistency. After reintroducing the mushrooms and stirring in Parmesan cheese, the risotto achieves a balance of earthy mushroom notes, fragrant herbs, and subtle tang from the wine. The final texture is creamy and al dente, with each rice grain tender but distinct.
Risotto like this pairs well as a main course or a refined side dish. Its creamy texture and hearty mushroom flavor make it suitable for serving alongside roasted meats or a fresh salad. Enjoy it warm to appreciate the smooth, velvety consistency characteristic of well-made risotto.
For best results, use a dry white wine you enjoy drinking, as its flavor influences the dish. Experimenting with herbs such as tarragon, sage, or thyme allows customization of the herbal notes. Stir regularly when adding stock to achieve the signature creamy risotto texture without overcooking the rice.
Ingredients
- 3 tablespoons butter divided
- 8 o mushrooms
- salt
- black pepper
- 6 cups vegetable stock
- 1 tablespoon olive oil
- 1 shallot diced finely
- 4 cloves garlic minced
- 1 teaspoon thyme
- 1 teaspoon tarragon
- 1/4 cup white wine dry
- 1 cup arborio rice
- 1/2 cup Parmesan Cheese plus extra for serving, freshly grated plus extra for serving
OPTIONAL
- ¼ cup parsley fresh
Instructions
- Begin by heating your stock and keeping it warm.
- Add 2 Tbs butter to a large skillet, and melt. Add the chopped mushrooms and herbs and cook until softened. Remove from the skillet and set aside. Season with salt and pepper if desired.
- Add the remaining butter and oil to the skillet, and add the shallot, cooking until shallot begins to soften then add the garlic and rice and stir to coat each grain in the butter/oil.
- Add the wine if using and continue to cook until it is absorbed into the rice.
- Add 1 cup of the stock and cook, stirring regularly until the liquid is absorbed.
- Continue adding stock 1 cup at a time and stirring regularly until you have used almost all of the stock.
- Add the mushrooms back into the skillet, the last bit of stock.
- Check the rice (it should be al dente - not mushy).
- Remove from heat, add 1/2 cup parmesan cheese.
- Devour.
Notes
- Choose a dry white wine that suits your taste to enhance the risotto flavor.
- Try different herbs like tarragon, sage, or oregano for varied aromatic profiles paired with mushrooms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 1684mg | 70% |
| Potassium | 313mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1482IU | 30% |
| Vitamin C | 9mg | 10% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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