When you want to impress, this mushroom risotto recipe never disappoints! Traditional mushroom risotto is the perfect balance of creamy flavors in one delicious dish. Enjoy!
- 6 cups chicken stock (divided)
- 4 tbsp extra virgin olive oil (divided)
- 1 lb portobello mushroom (thinly sliced)
- 1 lb white button mushrooms (thinly sliced)
- 2 1/2 shallots (diced)
- 1 1/3 cup Arborio rice
- 1/2 cup dry white wine
- salt (to taste)
- black pepper (to taste)
- 4 tbsp fresh chives
- 5 tbsp butter
- 1/2 cup parmesan cheese (freshly grated)
In a medium saucepan, heat up the broth on medium-low heat. Once warmed, set aside.
In a large saucepan, heat 2 tablespoons of olive oil on medium-high heat. Once the oil is hot, add in the mushrooms and cook until soft, then set aside.
In a skillet, the remaining olive oil and the shallots and cook for 1-2 minutes. Next, add the Arborio rice, making sure to coat every grain in oil. Toast the rice until it achieves a golden color. Once golden, add in the wine, stirring until it is fully absorbed. Once the wine is fully absorbed, being adding in the chicken stock about 1/2 cup at a time until fully absorbed. Repeat this process until you’ve used all of the chicken stock and the rice is al dente. This should take about 20-22 minutes. Once the rice is al dente, remove from the heat and add in the mushrooms, butter, chives, and cheese, salt and pepper. Serve immediately.
Calories: 496kcal | Carbohydrates: 55g | Protein: 19g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 491mg | Potassium: 874mg | Fiber: 3g | Sugar: 8g | Vitamin A: 167IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 4mg