Mushroom Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
299 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Mushroom Risotto
Description
This Mushroom Risotto starts by sautéing assorted sliced mushrooms in butter until golden, then adding garlic and seasoning. Separately, onion is softened in butter, followed by toasting the arborio rice. White wine is added and reduced to concentrate flavor. Warm broth is gradually incorporated, stirred until mostly absorbed before adding more, cooking the rice creamy and tender over 15 to 20 minutes.
The risotto is finished by stirring in mascarpone and freshly grated Parmesan cheese, which enriches the texture and adds depth. Chopped parsley contributes freshness and color. The resulting dish is creamy and luxurious, with the mushrooms lending earthiness and the cheeses providing smoothness. It is hearty enough for a main or elegant side.
Ingredients
- 2 tablespoons butter divided use
- 1 pound mushroom sliced, assorted
- 1 teaspoon garlic minced
- salt Kosher
- black pepper Kosher
- 1/2 cup onion finely chopped
- 1 1/2 cups short grain rice such as Arborio
- 1/4 cup white wine dry
- 6 cups chicken stock or vegetable stock
- 1/2 cup Parmesan Cheese freshly grated
- 1/2 cup mascarpone cheese
- 2 tablespoons parsley chopped
Instructions
- Melt 1 tablespoon of butter in a large pan over medium high heat. Add the mushrooms and cook for 5-6 minutes until tender and golden brown.
- Add the garlic and cook for 30 seconds. Season the mushroom mixture with salt and pepper to taste and cover to keep warm.
- While the mushrooms are cooking, make the risotto. Melt 1 tablespoon of butter in a large pot over medium high heat. Add the onion and cook for 2-3 minutes or until translucent.
- Add the rice and cook for 2-3 minutes. Add the white wine and bring to a simmer. Cook until the wine has reduced by half.
- Add 1 cup chicken broth; simmer over medium heat, stirring occasionally, until mostly absorbed, 4 to 5 minutes.
- Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 15-20 minutes (you may not need all the broth). Season to taste with salt and pepper.
- Remove risotto from heat. Stir in mascarpone and parmesan cheeses.
- Add 3/4 of the mushrooms into the risotto and stir to combine.
- Place the remaining mushrooms on top of the risotto as a garnish. Sprinkle with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 416mg | 17% |
| Potassium | 439mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 10320IU | 206% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 122mg | 12% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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