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Rustic Mushroom Risotto
Rustic Mushroom Risotto
This mushroom risotto recipe goes “old school” with its traditional “stand and stir” technique. This approach may take a bit more time, but the results are well worth the effort.
Ingredients
- 4 cups chicken broth or vegetable broth, heated
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 3 cloves garlic peeled and finely minced
- ½ medium yellow onion finely chopped
- 4 oz. baby Portobello mushrooms cleaned and sliced
- 4 oz. white mushrooms cleaned and sliced
- 1 tablespoon dried thyme
- Sea salt to taste
- black pepper to taste
- 1 cup Arborio rice
- ½ cup dry white wine
- ½ cup Parmesan cheese freshly grated
- 2 tablespoon fresh rosemary leaves finely chopped
Instructions
- In a small saucepan, heat chicken or vegetable broth until hot. Reduce heat to simmer and keep warm.
- Add olive oil, one tablespoon butter, and garlic to a large, high-sided skillet. Turn heat to medium and sauté for approximately one minute, or until garlic softens.
- Add onion and sauté for 2 minutes before adding the sliced mushrooms and dried thyme. Cook until mushrooms soften and release liquid, approximately 4-5 minutes. Remove from heat and season with salt and black pepper, to taste. Transfer to a bowl and set aside.
- Return pan to heat and add remaining butter. Add Arborio rice and sauté until thoroughly coated, approximately 1-2 minutes. Add white wine and stir constantly until wine is completely absorbed.
- Add one cup warm broth to pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency, approximately 25-30 minutes. (For a creamier texture, add more broth until the desired results are achieved).
- Remove from heat and stir in the freshly grated Parmesan cheese and fresh rosemary. Add mushrooms and stir until thoroughly combined. Season with salt and black pepper, to taste.
- Transfer to a serving dish and garnish with additional Parmesan cheese and fresh rosemary, if desired. Serve immediately. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
When making this recipe, don’t be tempted to substitute other forms of rice because they won’t deliver the coveted rich, creamy texture you’re after.
Nutrition
Calories: 264kcal (13%)Carbohydrates: 30g (10%)Protein: 7g (14%)Fat: 11g (17%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 25mg (8%)Sodium: 720mg (31%)Potassium: 214mg (6%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 260IU (5%)Vitamin C: 1mg (1%)Calcium: 117mg (12%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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