Gourmet Mushroom Risotto

Gourmet Mushroom Risotto

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

Categories

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