Three-Mushroom Risotto

Three-Mushroom Risotto
Serves 4
Risotto is a creamy and delicious main course that is surprisingly easy to prepare. This Mushroom Risotto uses three different types of mushrooms, baby bella, oyster, and shiitake, giving it a deep mushroom flavor. It's the perfect dish to compliment seafood such as scallops, shrimp or any type of white fish.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 4 cups low-sodium chicken broth
  2. 3 tablespoons butter
  3. 1 large shallot, peeled and chopped
  4. 1 cup baby bella mushrooms, diced
  5. 1 cup oyster mushrooms, diced
  6. 1 cup shiitake mushrooms, diced
  7. 1 cup arborio rice
  8. 1/4 cup dry white wine (such as sauvignon blanc)
  9. 1/3 cup parmesan cheese, grated
  10. fresh parsley, to garnish
  11. salt & pepper, to taste
Instructions
  1. In a small saucepan, heat chicken broth on medium-low.
  2. Meanwhile, prep your mushrooms and preheat a heavy bottomed pot or dutch oven on medium-high heat. Add 2 tablespoons of the butter to the pot and let melt. Add the shallots and sauté for about 2-3 minutes, until soft and translucent.
  3. Add the mushrooms, stir to cover in the butter. Put the lid on your pot and cook the mushrooms on low heat for 12 minutes.
  4. Remove lid, increase heat to medium so that the moisture evaporates. Cook 5 more minutes. Season with salt and pepper to taste.
  5. Add 1/4 cup wine, stir to combine, scraping any brown bits on bottom of pan. Add the arborio rice, cooking and stirring constantly, 2-3 minutes until rice is slightly toasted.
  6. Start adding chicken broth to the rice in half cup increments, stirring consistently until rice absorbs the broth and begins getting creamy and larger in size.
  7. Continue adding broth 1/2 cup at a time, until used completely and the rice has fully expanded.
  8. Stir in 1/3 cup parmesan cheese and the remaining 1 tablespoon butter.
  9. Serve immediately. Garnish with extra parmesan cheese and fresh parsley.
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3 Responses to Three-Mushroom Risotto

  1. Mushrooms and risotto in one? I’m so in! I love that you used a mix of mushrooms too – I bet that flavor really comes through. Can’t wait to try this! #FridayFavorites

  2. Oooh we love risotto in our house! Will definitely be trying this one out!!

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