Creamy Mushroom Risotto

This luxurious, vegetarian creamy mushroom risotto dish might be the ultimate comfort food! Risotto may sound a bit daunting to those new to the kitchen, but it really is SO simple! A few high-quality ingredients, some slow simmering, and lots of stirring will produce this prize worthy meal!

Creamy Mushroom Risotto Recipe

Makes: 4-6 servings

Total Time: 45 minutes

• 4 tablespoons butter, divided
• 1 lb flavorful mushrooms such as shiitake, chanterelle or oyster mushrooms, cleaned,
trimmed and thinly sliced
• 1/2 cup dry white wine
• 6 cups chicken broth
• ¼ cup shallots, minced
• 1 ½ cups Arborio rice
• 1/3 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• 2 tablespoons fresh herbs

In a small saucepan, warm the broth over low heat.

In a large saucepan, melt 2 tablespoons butter over medium-high heat. Add mushrooms and
sauté until soft, about 5 minutes. Remove mushrooms and their liquid and set aside.

Add the other tablespoon butter and stir in shallots. Cook 1 minute. Add rice and stir to coat
with butter, about 2 minutes. When rice has taken on a pale, golden color, add wine, bring to a
boil and reduce liquid by half, this will take about 4-5 minutes.

Add stock, ½ cup at a time, stirring almost constantly to keep the rice from sticking to the pan.

Continue adding stock ½ cup at a time, waiting until the stock is almost completely absorbed
before adding the next ½ cup. Repeat until the liquid is absorbed and the rice is al dente, about
20-25 minutes.

Remove from heat, stir in mushrooms, their liquid, 1 tablespoon butter and parmesan. Season
to taste with salt and pepper. Garnish with fresh herbs and enjoy!

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