Ingredients for Gourmet Mushroom Risotto
- Chicken Broth
- 3 tablespoons olive oil
- White Mushrooms
- 1/2 cup finely chopped shallots
- Arborio Rice
- Dry White Wine
- Salt
- Black Pepper
- 2 tablespoons chopped fresh chives
- 2 tablespoons butter
- Parmesan Cheese
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How to Make Gourmet Mushroom Risotto
- Heat 4 cups of vegetable or chicken broth in a saucepan over low heat. Keep warm.
- In a large saucepan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 pound cremini mushrooms, sliced, and cook until softened, about 5-7 minutes.
- Transfer the cooked mushrooms to a bowl and set aside, reserving any liquid in the pan.
- Add 1 tablespoon olive oil to the same pan. Sauté 1/2 cup finely chopped shallots for 1 minute until fragrant.
- Add 1 ½ cups Arborio rice to the pan and toast, stirring constantly, for 2 minutes until the grains are translucent around the edges.
- Add ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc) to the rice and stir until it's completely absorbed.
- Begin adding the warm broth, ½ cup at a time, to the rice, stirring continuously until each addition is absorbed before adding more. This process should take about 20-25 minutes.
- Continue stirring until the rice is creamy and al dente (tender but with a slight bite), about 18-20 minutes.
- Remove from heat and stir in the reserved mushrooms and their liquid, 2 tablespoons butter, 2 tablespoons chopped fresh chives, and ½ cup grated Parmesan cheese.
- Season generously with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
15g
Fat
36g
Carbs
15g
