mushroom risotto
This Mushroom Risotto is a creamy, luscious Italian rice dish made with chicken broth, fresh mushrooms, shallots, and Parmesan cheese on the stovetop. Make sure you read my tips below for helpful tips on creamy risotto.
prep time
10 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 pound Cremini mushrooms sliced
- 2 - shallots, finely chopped
- 1 cup Arborio Rice
- 1/2 cup dry white wine
- 3 cups low-sodium chicken broth, warmed
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 tablespoons chopped freshly parsley (optional)
- salt and pepper, to taste
How To Make mushroom risotto
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Step 1In 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.
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Step 2Add 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.
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Step 3Add the wine and cook until evaporated, stirring constantly.
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Step 4Add 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.
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Step 5Do 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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