Flavorful Mushroom Risotto

Indulge in the rich, velvety flavors of this classic Mushroom Risotto, a dish that strikes the perfect balance between comfort and sophistication. Made with creamy Arborio rice, earthy cremini or button mushrooms, and a splash of dry white wine, this recipe is a true showcase of Italian culinary artistry. The secret to its irresistible creaminess lies in the slow and steady ladling of warm chicken or vegetable stock, creating a luscious texture that's complemented by the nuttiness of freshly grated Parmesan cheese. Aromatic shallots and garlic enhance the depth of flavor, while a touch of butter adds luxurious richness. Ready in under an hour, this Mushroom Risotto is a perfect dinner party centerpiece or a cozy weeknight indulgence. Finish it with a sprinkle of fresh parsley for a vibrant pop of color, and savor every bite of this decadent yet approachable dish.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 cups Cremini or button mushrooms, sliced
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Shallot, finely diced
• 2 Garlic cloves, minced
• 0.5 cup Dry white wine
• 4 cups Chicken or vegetable stock, warmed
• 0.75 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped (optional)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper, freshly ground

Directions

Step 1

In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the sliced mushrooms and sauté for 6-8 minutes until they are golden and softened. Remove from heat and set aside.

Step 2

Heat the remaining olive oil and 1 tablespoon of butter in a large saucepan over medium heat. Add the diced shallot and cook for 2-3 minutes until translucent, then stir in the minced garlic and cook for another minute.

Step 3

Add the Arborio rice to the saucepan and stir constantly for 2-3 minutes until the grains are lightly toasted and well-coated in the oil and butter mixture.

Step 4

Pour in the white wine, stirring frequently, and allow it to cook until the liquid is absorbed, about 1-2 minutes.

Step 5

Begin adding the warm stock, one ladleful at a time, stirring constantly. Wait until each ladleful is absorbed before adding the next. Continue this process for 25-30 minutes until the rice is creamy and cooked to al dente.

Step 6

Stir in the sautéed mushrooms, remaining tablespoon of butter, and grated Parmesan cheese. Mix well to combine and allow the flavors to meld, about 2-3 minutes.

Step 7

Season with salt and freshly ground black pepper to taste.

Step 8

Serve hot, garnished with chopped fresh parsley if desired.

Nutrition Facts

Serving size	1816.9 grams (1816.9g)

Amount per serving	% Daily Value*
Calories	1334

Total Fat 73.80g	95%
Saturated Fat 31.00g	155%
Polyunsaturated Fat 2.70g
Cholesterol 122mg	41%
Sodium 5672mg	247%
Total Carbohydrate 108.50g	39%
Dietary Fiber 5.10g	18%
Total Sugars 11.40g
Protein 47.40g	95%

Vitamin D 28IU	140%
Calcium 755mg	58%
Iron 3mg	18%
Potassium 1377mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 14.7%

Carbs: 33.7%