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You are here: Home / Europe / Mushroom Risotto

September 15, 2011 By Kaitlin 11 Comments

Mushroom Risotto

This past weekend, Kennett Square held it’s annual Mushroom Festival. I unfortunately didn’t get to go this year, but my parents dropped off a variety of mushrooms for me. When I have a lot of different types of mushrooms, my go to recipe is a mushroom risotto.

Mushroom Risotto

Ingredients:
  • 1 tablespoon butter or olive oil
  • 2 cups assorted mushrooms, sliced (I used oyster, shiitake, portobello & trumpet)
  • 1/2 a small onion, chopped
  • 1 cup arborio rice
  • 1/3 cup white wine
  • 4 cups chicken stock
  • 4 tablespoons Parmesan cheese
  • Salt and pepper, to taste
  • Parsley, chopped (for garnish)

Note: I made mushrooms the star of this recipe, which means there is a really high mushroom to rice ratio. Cut back to 1 cup chopped mushrooms if you’d prefer a more traditional risotto.
In a small pan, heat the chicken stock over medium low heat. Chop your mushrooms and onion.

 

In a large saute pan, melt the butter over medium heat. Add mushrooms and onion and cook for 5 minutes, stirring occasionally.

 

Add the rice and stir to combine.

 

Add the white wine and cook until liquid reduces by half, about 4 minutes.

 

Add 1/2 cup of the warmed broth to the saute pan, stirring frequently. Continue to add the broth in 1/2 cup increments when the stock is almost completely absorbed in the saute pan. It should take about 25 minutes. The risotto is finished when it has a creamy texture. Season with salt and pepper, to taste.
Almost ready for another 1/2 cup of broth
Broth just added
Remove from heat and stir in the Parmesan cheese. Garnish with chopped parsley.

 

If you have truffle oil, drizzle a little bit on the risotto before serving to really enhance the flavor. A small amount goes a long way thought so don’t overdo it!

 

This works well as a vegetarian main dish, or as an accompaniment to a protein. Although risotto is best served immediately, I usually portion mine out and bring it in for lunch the next day.

(Visited 739 time, 1 visit today)

Related posts:

Blueberry Mushroom Risotto Beet Risotto Summer Lemon-Vegetable Risotto Grilled Fennel with Parmesan

Filed Under: Europe, Gluten Free, Italy, Main Dish, Make Ahead, Meatless, Sides, Vegetarian, Weeknight Meal Tagged With: Arborio Rice, I Can Cook That, Meatless, Mushroom, Onions, Oyster, Parmesan, Parsley, Portobello, Recipe, Risotto, Shiitake, Sides, Thanksgiving, Trumpet, Vegetarian, White Wine

Comments

  1. Sandra says

    September 15, 2011 at 3:16 pm

    I love mushroom risotto. You did fantastic job making this flavorful and aromatic dish! Love it!

    Reply
  2. Erin says

    September 15, 2011 at 3:25 pm

    I love mushrooms, this is the perfect risotto for me! What a great recipe!

    Reply
  3. Samantha @ Ferraro Kitchen says

    September 15, 2011 at 4:30 pm

    Love risotto! I never can get it right though…I think I add too much butter..is there such a thing? haha

    Reply
  4. Food Jaunts says

    September 15, 2011 at 4:42 pm

    Your risotto looks amazing – I love the mushroom mix you used

    Reply
  5. Stephanie @ Eat. Drink. Love. says

    September 15, 2011 at 9:32 pm

    Looks so good! I love risotto and mushrooms so I’m sure this is fabulous!

    Reply
  6. Ann says

    September 16, 2011 at 3:53 am

    Wow – this looks really good! I don’t know if I ever told you, but I really like that you always take a pic of all the items in the recipe!

    Reply
  7. raquel erecipe says

    September 16, 2011 at 4:21 am

    I love risotto. I’ve been mushroom rissoto for a while in my rice cooker due to mostly a lack of time, but I am looking forward to make this coming weekend =)

    Reply
  8. Kate @ Kate from Scratch says

    September 16, 2011 at 6:41 pm

    This looks wonderful. I absolutely adore risotto. The flavors in this recipe are absolute perfection. Yum!

    Reply

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