Description
Creamy mushroom risotto whisks Italian culinary magic onto your plate, blending earthy porcini with smooth arborio rice. Comforting yet sophisticated, this classic dish invites you to savor rich, layered flavors that dance between rustic charm and elegant simplicity.
Ingredients
Scale
Main Ingredients:
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 1 1/2 cups Arborio rice
- 6 cups chicken broth
Cooking Liquids and Fats:
- 1/2 cup dry white wine
- 3 tablespoons olive oil
- 4 tablespoons butter
Seasonings and Garnish:
- 2 medium shallots, diced
- 1/3 cup freshly grated Parmesan cheese
- 3 tablespoons finely chopped chives
- sea salt
- freshly ground black pepper
Instructions
- Gently heat chicken broth in a saucepan over low temperature, maintaining a warm liquid state.
- In a large skillet, sauté mushrooms in olive oil for 3-4 minutes until they release their moisture and develop a golden-brown color. Reserve mushrooms and their flavorful liquid.
- In the same skillet, soften shallots until translucent and fragrant.
- Add Arborio rice, stirring continuously to create a toasted, nutty aroma and light golden appearance.
- Deglaze the pan with white wine, allowing the liquid to completely absorb into the rice grains.
- Gradually incorporate warm chicken broth, adding 1/2 cup at a time. Stir consistently and allow each portion to absorb before introducing the next. Continue this process for 15-18 minutes until rice reaches a creamy, al dente consistency.
- Remove from heat and incorporate butter, creating a silky texture. Fold in freshly chopped chives and grated Parmesan cheese.
- Gently mix reserved mushrooms and their accumulated juices into the risotto. Season with salt and pepper to taste. Serve immediately while hot and creamy.
Notes
- Select fresh, high-quality mushrooms like porcini or cremini for deeper, richer flavor profiles.
- Keep risotto creamy by stirring constantly and adding warm broth gradually to release rice’s natural starches.
- For vegetarian option, replace chicken broth with vegetable stock and ensure all ingredients are plant-based.
- Control heat carefully to prevent rice from sticking or burning, maintaining gentle simmer throughout cooking process.
- Prep Time: 3 minutes
- Cook Time: 54 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 20 mg