Risotto with Mushrooms

Cooking & Recipes | Italy

Cooking & Recipes | Italy

Classic risotto with mushrooms and Parmesan cheese
Nutrition information

% of daily allowance

Protein
8 oz
16 %
Fat
6 oz
9 %
Sugar
2 oz
4 %
Carbohydrates
32 oz
10 %

Risotto with Mushrooms Recipe – Classic Italian Dish

Learn how to make risotto with mushrooms with this classic Italian recipe. Featuring creamy Arborio rice, a medley of mushrooms, and Parmesan cheese, this dish is perfect for a comforting and elegant meal.

Prep Time: 15 mins
Cooking Time: 25 mins
Total: 40 minutes mins

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable stock
  • 1 cup mixed wild mushrooms (such as shiitake, oyster, and cremini), cleaned and sliced
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper, to taste
  • 1/4 cup heavy cream (optional for creamier consistency)
  • Zest of 1 lemon

Instruction:

  1. In a pot, warm the chicken or vegetable stock over low heat.
  2. In a separate, large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onions and sauté until translucent.
  3. Add the garlic and sauté for another minute.
  4. Stir in the mushrooms and cook until they’re softened and golden.
  5. Add the Arborio rice, stirring continuously, until the rice is lightly toasted.
  6. Pour in the white wine and let it simmer until mostly evaporated.
  7. Start adding the warmed stock, one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next.
  8. Continue this process until the rice is tender and has a creamy consistency, which typically takes about 18-20 minutes.
  9. Stir in the remaining butter, Parmesan cheese, heavy cream (if using), and lemon zest. Season with salt and pepper.
  10. Remove from heat, and fold in fresh parsley just before serving.

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