mushroom risotto
A rich, creamy side dish with an earthy flavor from the mushrooms. Great with steak as a change from potatoes.
prep time
cook time
35 Min
method
---
yield
4-6 serving(s)
Ingredients
- 2 1/3 tablespoons olive oil, extra virgin
- 3 medium shallots
- 3 cloves garlic, minced
- 1 teaspoon tarragon, dried
- 1 cup button mushrooms, sliced
- 1 cup cremini mushrooms, sliced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 5-6 cups vegetable broth
- 2 tablespoons fresh flat-leaf parsley, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground white pepper
- 1/2 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tablespoons butter, unsalted
How To Make mushroom risotto
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Step 1Heat olive oil in large heavy saucepan. Add shallots and garlic; cook and stir 4-5 minutes until tender. Add tarragon and mushrooms; cook, stirring frequently, for 5-6 minutes until mushrooms give up their liquid.
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Step 2Add rice and toast, stirring frequently, for 5-6 minutes. While rice is toasting, place broth in small saucepan and heat over low heat.
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Step 3Add wine to rice mixture in pan; cook, stirring constantly, until rice absorbs wine.
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Step 4Then start adding the broth, about 1/2 cup at a time, until the rice is al dente. This should take 20-25 minutes. Add more broth, or water (that works just fine) if you like a soupier risotto.
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Step 5Add parsley, salt, pepper, cream, cheese, and butter and stir. Remove from heat, cover, and let stand 5 minutes, then serve.
- 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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Category:
Rice Sides
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