Mushroom Risotto Recipe

Cook this creamy and luscious Mushroom Risotto made just a like a five star restaurant.

Course side

Cuisine Italian

Keyword best mushroom risotto recipe, fresh mushroom risotto recipe, how do I make mushroom rissoto, how to make mushroom risotto, mushroom rissoto recipe, what to serve with mushroom risotto

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 304kcal

Author Beth Pierce

Ingredients

3 tablespoons butter
2 tablespoons olive oil
1 pound cremini mushrooms sliced
2 shallots finely chopped
1 cup Arborio Rice
½ cup dry white wine
3 cups low sodium chicken broth warmed
½ cup freshly grated Parmesan cheese
1½ tablespoons chopped fresh parsley optional
salt and pepper to taste

Instructions

In a large skillet over medium to medium-high heat, melt 2 tablespoons butter and heat 1 tablespoon olive oil. Add the mushrooms and cook until they are golden brown stirring a couple of times. Remove from the heat.
Add 1 tablespoon butter and 1 tablespoon olive oil to a large saucepan over medium heat. Add the shallots and cook for 1 minute, stirring frequently. Add the Arborio rice and cook just until it starts to lightly brown, stirring constantly; 3-4 minutes. Add the wine and cook until evaporated, stirring constantly.
Add the warmed chicken broth about 1/3 to 1/2 cup at a time, stirring frequently and cooking until the liquid is evaporated after each addition of broth; this steps takes between 20-25 minutes.
Do not cook the last addition of broth all the way as you want it creamy. Stir in the cooked mushrooms, Parmesan cheese, and, if desired, freshly chopped parsley. Salt and pepper to taste.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for short increments with a few tablespoons of chicken or vegetable broth until warm.

Nutrition