Description
Indulge in the creamy comfort of Mushroom Risotto, a classic Italian dish that combines tender Arborio rice with earthy shiitake mushrooms, savory Parmesan cheese, and a splash of white wine. This luxurious one-pot meal is perfect for a cozy dinner or impressive entertaining.
Ingredients
Units
Scale
- 4 cups chicken stock (960ml)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, peeled and finely chopped
- 10 ounces shiitake mushrooms, sliced (280g)
- 1 cup arborio rice (220g)
- 1 cup dry white wine (240ml)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese (40g)
- 1 tablespoon chives, plus more for garnish
Instructions
- Prepare the broth: In a medium saucepan, bring the chicken broth to a boil over high heat. Turn off the heat but leave the saucepan on the burner and cover to keep warm.
- Sauté aromatics: In a large Dutch oven, heat the oil and butter over medium heat. Once the butter is melted and starting to bubble, add the shallots. Cook, stirring frequently, until the shallots are tender and just starting to brown, about 2 to 3 minutes.
- Cook mushrooms: Add the mushrooms. Cook, stirring occasionally, until mushrooms are very tender, about 5 to 7 minutes.
- Toast the rice: Stir in the rice. Cook, stirring constantly, until rice becomes translucent and fragrant, about 3 to 4 minutes.
- Add wine and seasonings: Add the wine, salt, and pepper. Bring the mixture to a boil. Reduce the heat to medium-low and stir constantly until the wine has evaporated completely, about 3 to 4 minutes.
- Gradually add broth: Add one ladle (about ½ cup) of warm broth to the rice. Cook, stirring constantly, until the broth is almost completely absorbed. Repeat the process, adding one ladle of broth at a time, until the rice is thickened, tender, and creamy, about 30 to 35 minutes more.
- Finish and serve: Stir in the Parmesan cheese and chives. Serve immediately and garnish with additional chives, if desired.
Notes
- If you don’t want to use wine, substitute with more chicken stock and a splash of lemon juice for brightness.
- Keep the chicken stock warm throughout the cooking process to maintain consistent cooking temperature.
- Add stock gradually and stir constantly for the creamiest texture.
- Prep all ingredients before starting and ensure you have uninterrupted time to stir the risotto.
- Adjust consistency with additional stock if needed.
- Deglaze the pot when adding wine to incorporate flavorful browned bits.
- Maintain a gentle simmer, avoiding high heat.
- Use a narrower pot for better starch release and creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg
