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Mushroom Risotto

15 mins

6 servings

What you are creating

Our Mushroom Risotto is rich and creamy and full of flavor.

Directions:

  1. In a medium saucepan over medium heat, bring broth to a simmer. Reduce heat to low.

  2. Melt 2 tablespoons butter in a large pot or Dutch oven. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.

  3. Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.

  4. Add about 1 cup hot broth. Stirring often, cook until the rice has absorbed most of the liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more.

  5. Cook until the risotto is al dente and creamy, but not mushy. (You might not need all the broth.)

  6. Add the mushroom mixture back into the rice.

  7. Stir in Parmesan and garnish with parsley. Serve warm.

Ingredients
  • 1 ½ cups Aborio rice

  • 1 cup white wine

  • 3 tablespoons butter

  • 1 whole chopped onion

  • 1 package of Baby Bella mushrooms, sliced

  • 32 oz veggie or chicken stock

  • Mix of Asiago, Parmesan and Romano cheeses, freshly grated

  • Fresh parsley

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Cream = 40% Heavy Cream

  • Butter = Unsalted Sweet Cream butter unless otherwise noted

Tags:

Mushroom Risotto, How to make mushroom risotto, Savory, Rice, Italian Recipes, Risotto Recipe

Categories:

Vegetable

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