Ingredient: Parmesan cheese

I absolutely LOVE this dish. If it didn’t take so long to make, with constant supervision, I’d make it much more often. But when you have the time, it is SO worth the effort.

I tend to use baby Bella mushrooms, but you can honestly use most types of mushrooms. I’ve made it with plain white buttons and it tasted fine. While the recipe calls for 1/3 cup of parmesan, I use less because I’m not a fan. Doesn’t effect the taste that much – promise. 🙂

Enjoy!

Print Recipe

Mushroom Risotto

Prep Time

5 minutes

Cook Time

40 minutes

Servings

Ingredients

• 6 cups Chicken broth
• 3 tablespoon olive oil
• 2 pounds Mushrooms
• 2 shallots diced
• 1 1/2 cups Arborio Rice
• 1/2 cup Dry white wine
• 3 tablespoon Chives
• 4 tablespoons Butter
• 1/3 cup Parmesan cheese
• Sea salt ; to taste
• Black pepper ; to taste

Prep Time 5 minutes Cook Time 40 minutes Servings Ingredients 6 cups Chicken broth 3 tablespoon olive oil 2 pounds Mushrooms 2 shallots diced 1 1/2 cups Arborio Rice 1/2 cup Dry white wine 3 tablespoon Chives 4 tablespoons Butter 1/3 cup Parmesan cheese Sea salt ; to taste Black pepper ; to taste

Instructions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20-30 minutes.

   
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Share this Recipe