This creamy mushroom risotto with two types of mushrooms, Arborio rice, shallots, and white wine makes a rich and hearty Italian main dish or side.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
431 Calories
Recipe Instructions
Step 1
Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
Step 2
Gather all ingredients.
Step 3
Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed.
Step 4
Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
Step 5
Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
Step 6
Season with salt and pepper and serve immediately.
Step 7
Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a deep-sided large saucepan over medium-high heat. Add sliced portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
Ingredients
4 tablespoons butter
3 tablespoons olive oil, divided
sea salt and freshly ground black pepper to taste
2 medium shallots, diced
6 cups chicken broth, or as needed
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
3 tablespoons finely chopped chives
0.5 cup dry white wine
1.5 cups Arborio rice
0.33333334326744 cup freshly grated Parmesan cheese