Recipe Details
- Prep Time
- 15 mins
- Cooking Time
- 35 mins
- Total Time
- 50 mins
- Servings
- 4
- Difficulty
- medium
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Creamy Mushroom Risotto
A classic and comforting Italian dish made with Arborio rice and a medley of mushrooms, cooked slowly in broth until creamy and delicious.
Prep: 15 min
Cook: 35 min
Serves: 4
medium
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 8 ounces mixed mushrooms (such as cremini, shiitake, oyster), sliced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4-5 cups hot chicken or vegetable broth
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 1Heat olive oil and butter in a large, heavy-bottomed pot over medium heat. Add shallot and cook until softened, about 3 minutes.
- 2Add mushrooms and cook until softened and lightly browned, about 5-7 minutes.
- 3Add Arborio rice and cook, stirring constantly, for 1 minute, until grains are slightly translucent.
- 4Pour in white wine and cook, stirring, until absorbed, about 1-2 minutes.
- 5Add 1 cup of hot broth to the rice, stirring constantly until absorbed. Continue adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes, until the rice is creamy and al dente.
- 6Stir in Parmesan cheese and parsley. Season with salt and pepper to taste.
- 7Serve immediately, garnished with additional Parmesan cheese and parsley.