Mushroom Risotto
Mushroom risotto is a comforting and creamy Italian dish made with rice, sautéed mushrooms, and a rich broth that creates an irresistible texture and flavor.
Servings: 2 people
Calories: 538kcal
Ingredients
- ¾ cup Risotto Rice Arborio or Carnaroli
- ½ Shallot finely chopped
- 1 clove Garlic minced
- 8 oz Cremini Mushrooms
- ¼ cup Dry White Wine
- 2 cups Vegetable or Chicken Broth warmed
- ¼ cup Heavy Cream optional
- 1 tablespoon Unsalted Butter
- ¼ cup Parmesan Cheese freshly grated
- 1 tablespoon fresh Parsley finely chopped
- Salt and pepper to taste
- Extra Virgin Olive Oil
Instructions
- Slice ⅓ of the mushrooms and finely mince the rest.
- In a large pan over medium heat, drizzle a bit of olive oil and sautè the mushroom slices until browned. Season and set aside.
- In the same pan, drizzle another bit of olive oil and sauté the shallot with the minced garlic for 1-2 minutes.
- Add the mushrooms and stir in the rice. Toast for 1-2 minutes until lightly translucent.
- Pour in the white wine and cook until mostly evaporated.
- Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Turn off the heat and stir in the butter, Parmesan, and heavy cream (if using). Season with salt and pepper.
- Garnish with fresh parsley and the mushroom slices, and serve immediately.
Video
Notes
For the creamiest risotto, warm your broth before adding it to the rice. This keeps the cooking temperature consistent, allowing the rice to absorb liquid evenly and cook to perfection.
Nutrition
Calories: 538kcal | Carbohydrates: 71g | Protein: 13g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 1160mg | Potassium: 666mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1379IU | Vitamin C: 4mg | Calcium: 202mg | Iron: 4mg
