Mushroom Risotto
Mushroom Risotto
Ingredients
For the Risotto
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups vegetable broth, warmed
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium heat.
⏱️ 2 min
- 2
Add the chopped shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 3
Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and are lightly browned, about 5-7 minutes.
⏱️ 7 min
- 4
Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. This is called toasting the rice.
⏱️ 2 min
- 5
Pour in the dry white wine and stir continuously until it has been completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min
- 6
Begin adding the warmed vegetable broth, 1 cup at a time. Stir frequently, allowing each addition of broth to be almost completely absorbed by the rice before adding the next cup. This process should take about 18-20 minutes.
⏱️ 20 min
- 7
Once all the broth has been added and the rice is creamy and al dente (tender with a slight bite in the center), remove the pot from the heat.
⏱️ 1 min
- 8
Stir in the remaining 1 tablespoon of unsalted butter, grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Stir vigorously for about 1 minute to create a creamy texture.
⏱️ 2 min
- 9
Taste and adjust seasoning as needed. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Risotto
Ingredients
For the Risotto
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups vegetable broth, warmed
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium heat.
⏱️ 2 min - 2
Add the chopped shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 3
Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and are lightly browned, about 5-7 minutes.
⏱️ 7 min - 4
Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. This is called toasting the rice.
⏱️ 2 min - 5
Pour in the dry white wine and stir continuously until it has been completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min - 6
Begin adding the warmed vegetable broth, 1 cup at a time. Stir frequently, allowing each addition of broth to be almost completely absorbed by the rice before adding the next cup. This process should take about 18-20 minutes.
⏱️ 20 min - 7
Once all the broth has been added and the rice is creamy and al dente (tender with a slight bite in the center), remove the pot from the heat.
⏱️ 1 min - 8
Stir in the remaining 1 tablespoon of unsalted butter, grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Stir vigorously for about 1 minute to create a creamy texture.
⏱️ 2 min - 9
Taste and adjust seasoning as needed. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min