Mushroom Risotto
User Reviews
4.9
Mushroom Risotto
Description
This Mushroom Risotto blends sautéed crimini mushrooms and garlic with shallots cooked in butter, then incorporates arborio rice which is toasted lightly to coat each grain. White wine is added to bring acidity and depth, followed by gradual additions of hot vegetable stock stirred continuously, allowing rice to release its starch and form a creamy consistency without becoming mushy. The risotto finishes with grated Parmesan and chopped parsley for savory richness and fresh herbal notes.
The finished texture is creamy and smooth but retains enough firmness in the rice center for a satisfying bite. The earthy flavor of crimini mushrooms underlies the dish, complemented by the aromatic garlic and sharp cheese.
This risotto pairs well with roasted vegetables or can be served simply with a green salad for a comforting meal. It requires attention during cooking to continuously stir and check doneness, ensuring the rice is al dente with no raw core.
Refrigerate leftovers up to 4 days and reheat gently, adding a splash of broth to restore creaminess. Variations can include different mushroom types like porcini or shiitake for altered flavor profiles.
Ingredients
- 2 cups crimini mushroom sliced, aka Baby Bella
- 1 clove garlic (diced)
- 2 cups arborio rice
- 1 tsp olive oil
- 3 tsp butter
- 2 shallot minced
- 1 cup white wine
- 8 cups vegetable stock or chicken stock, fat free or broth
- salt kosher salt
- black pepper kosher salt
- 1/2 cup Parmesan Cheese grated
- 4 tbsp parsley chopped
Instructions
- Heat the stock in a small pot and keep on low heat.
- In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute.
- Add 1/2 cup of the stock or broth and let the mushrooms cook about 4 minutes. Set aside.
- Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.
- Add rice mixing well until well coated and translucent, about 2 minutes.
- Add wine, salt and pepper and mix well until it is absorbed into the rice.
- Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente and fully cooked, yet still somewhat firm to the bite.
- Add mushrooms, parmesan cheese and parsley, mix well and serve.
Notes
- Store leftover risotto in the refrigerator for up to 4 days and reheat with a splash of broth to restore creaminess.
- Test for doneness by tasting to ensure the rice center is no longer white; it should be al dente, tender but firm to the bite.
- Try different mushrooms such as portobella, porcini, shiitake, or white button to vary the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 333kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 5.5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 934mg | 39% |
| Fiber | 0.5g | 2% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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