Mushroom Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
513 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Risotto
Description
Mushroom Risotto combines translucent arborio rice with sautéed shallots and shiitake mushrooms to develop an earthy foundation. The gradual incorporation of warm chicken stock allows the rice to release starch and attain a creamy consistency, while white wine adds acidity and depth. Butter and Parmesan cheese enrich the texture and flavor, rounding out the savory profile. Finely chopped chives add a fresh, mild sharpness.
The risotto cooks over gentle heat, stirred constantly to prevent sticking and encourage creaminess without boiling the grains. This slow cooking method yields tender rice enveloped in a luscious, slightly thickened sauce. It is best served promptly to maintain its creamy texture, possibly as a main vegetarian dish or a side complementing meat or poultry.
Attention to technique is important: using warm broth avoids shocking the rice and ensures even cooking. Adding liquid in ladles rather than all at once helps the rice absorb flavors thoroughly and release starch gradually. Maintaining simmering heat rather than boiling preserves the ideal risotto texture. A moderately sized pot helps create an even cooking environment, allowing grains to gently collide and release starch effectively.
Ingredients
- 4 cups chicken stock (960ml)
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 2 medium shallot peeled and finely chopped
- 10 ounces shiitake mushrooms sliced (280g)
- 1 cup arborio rice (220g)
- 1 cup white wine 240ml, dry
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- ½ cup Parmesan Cheese 40g, grated
- 1 tablespoon chives plus more for garnish
Instructions
- In a medium saucepan, bring the chicken broth to a boil over high heat. Turn off the heat but leave the saucepan on the burner and cover to keep warm.
- In a large Dutch oven, heat the oil and butter over medium heat. Once the butter is melted and starting to bubble, add the shallots. Cook, stirring frequently, until the shallots are tender and just starting to brown, about 2 to 3 minutes.
- Add the mushrooms. Cook, stirring occasionally, until mushrooms are very tender, about 5 to 7 minutes.
- Stir in the rice. Cook, stirring constantly, until rice becomes translucent and fragrant, about 3 to 4 minutes.
- Add the wine, salt, and pepper. Bring the mixture to a boil. Reduce the heat to medium-low and stir constantly until the wine has evaporated completely, about 3 to 4 minutes.
- Add one ladle (about ½ cup) of warm broth to the rice. Cook, stirring constantly, until the broth is almost completely absorbed. Repeat the process, adding one ladle of broth at a time, until the rice is thickened, tender, and creamy, about 30 to 35 minutes more. Stir in the Parmesan cheese and chives. Serve immediately and garnish with chives, if desired.
Notes
- Use warm chicken stock to maintain consistent cooking and proper starch release from the rice.
- Add the broth gradually, one ladle at a time, stirring frequently to achieve the desired creamy texture.
- Constant stirring prevents rice from sticking and helps develop creaminess by freeing starch.
- If you prefer to omit wine, substitute with additional stock plus a little lemon juice to brighten flavors.
- Cook risotto over medium to medium-low heat to avoid boiling and ensure gentle simmering.
- A medium-sized pot is best to keep the rice close for proper starch release and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 1156mg | 48% |
| Potassium | 620mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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