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Mushroom Risotto

a bowl of mushroom risotto with parmesan shavings on top and a silver spoon.

Rich, homey, delicious!

Scale

Ingredients

4 tablespoons (1/2 stick) butter

1 cup chopped onion

11/2 cups arborio rice

1/2 cup white wine

2/3 cup fresh shiitake mushrooms, chopped 

6 cups stock (preferably homemade)*

2 ounces parmesan cheese, grated

23 cups sliced fresh mushrooms (any kind or a variety)

Olive oil 

Salt and pepper, to taste

Aged parmesan cheese, shaved

Instructions

  1. In a large pot, melt butter.
  2. Add onions and cook until translucent (about 3 minutes).
  3. Stir in rice.
  4. Cook 1-2 minutes, until it starts to brown.
  5. Add wine.
  6. Cook 1-2 minutes, until wine is absorbed.
  7. Stir in chopped mushrooms.
  8. Add broth 1 (one) ladleful at a time, cooking and stirring until absorbed.
  9. Cook until tender but not mushy – about 25 minutes.
  10. Stir in parmesan.
  11. In a separate pan, saute sliced mushrooms in olive oil until tender.
  12. Season with salt and pepper.
  13. Spoon on top of risotto and finish with shaved slices of parmesan cheese.

Notes

*I used 3 cups of chicken stock and 3 cups of beef stock.

Nutrition

Keywords: Risotto, mushroom risotto