Description
A creamy and rich Mushroom Risotto that perfectly balances the earthy flavors of mushrooms and the sweetness of shallots, perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup mushrooms, sliced
- 1/2 cup dry white wine
- 1 shallot, finely chopped
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Warm the broth in a saucepan over low to medium heat.
- Sauté the shallots in olive oil in a large skillet until translucent, about 2-3 minutes.
- Add the sliced mushrooms and cook until browned, approximately 5-7 minutes.
- Toast the Arborio rice for 1-2 minutes, stirring constantly.
- Incorporate the dry white wine and stir until absorbed, about 3-4 minutes.
- Gradually add the warm broth one ladle at a time, stirring frequently until absorbed, for about 18-20 minutes.
- Finish with the grated Parmesan cheese, seasoning with salt and pepper.
- Garnish with fresh parsley and serve hot.
Notes
Allowing the broth to stay warm prevents temperature shocks to the rice. Stir frequently to achieve the desired creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg