Gourmet Mushroom Risotto

Gourmet Mushroom Risotto

from allrecipes.com
Dinner
45 min
6 servings
431 kcal / serving

This creamy mushroom risotto with two types of mushrooms, Arborio rice, shallots, and white wine makes a rich and hearty Italian main dish or side.

Ingredients

  • 6 cupschicken broth, or as needed
  • 3 tablespoonsolive oil, divided
  • 1 poundportobello mushrooms, thinly sliced
  • 1 poundwhite mushrooms, thinly sliced
  • 2 mediumshallots, diced
  • 1 ½ cupsarborio rice
  • ½ cupdry white wine
  • 4 tablespoonsbutter
  • 3 tablespoonsfinely chopped chives
  • ⅓3334326744 cup freshly grated parmesan cheese
  • sea salt and freshly ground black pepper to taste

Directions

  1. 1

    Gather all ingredients.

  2. 2

    Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a deep-sided large saucepan over medium-high heat. Add sliced portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.

  3. 3

    Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.

  4. 4

    Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed.

  5. 5

    Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.

  6. 6

    Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.

  7. 7

    Season with salt and pepper and serve immediately.