Mushroom Risotto
Nutritional Information
Creamy, luxurious risotto with mixed mushrooms and Parmesan. Requires patience but worth every stir.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 cup Arborio rice
- 4 cups warm chicken broth
- 8 ozs mixed mushrooms, sliced
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Keep chicken broth warm in a separate pot over low heat.
Heat olive oil and 1 tbsp butter in a large pan. Sauté mushrooms until golden. Set aside.
In same pan, cook onion until translucent. Add garlic and cook 1 minute.
Add rice and stir 2 minutes until lightly toasted. Add wine and stir until absorbed.
Add warm broth one ladle at a time, stirring constantly until absorbed before adding more.
Continue for 18-20 minutes until rice is creamy but still al dente.
Stir in mushrooms, remaining butter, Parmesan, parsley, salt, and pepper. Serve immediately.
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