Description
This Italian Mushroom Risotto Recipe features creamy arborio rice cooked slowly with earthy mushrooms and shallots, finished with decadent butter and parmesan for a restaurant-quality dish at home.
Ingredients
Scale
3 shallots
2 cups basmati rice
1 cup white wine
4 cups chicken stock
500 g mushrooms
Handful parsley
4 tablespoon butter
Handful grated parmesan
optional: ½ cup heavy cream
Instructions
- Finely chop the shallots and slice the mushrooms.
- In a large pot, melt 2 tablespoons of butter over medium heat and sauté the shallots until translucent.
- Add the mushrooms and cook until they are browned.
- Stir in the basmati rice and cook for another 2-3 minutes.
- Pour in the white wine and let it simmer until almost evaporated.
- Gradually add the chicken stock, one ladle at a time, stirring frequently until the rice absorbs the liquid.
- Continue this process until the rice is creamy and al dente, about 20 minutes.
- Remove from heat and stir in the remaining butter, grated parmesan, and optional heavy cream for extra richness.
- Serve hot, garnished with fresh parsley.
Notes
For a vegan option, skip the butter and parmesan or use plant-based alternatives.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 35 mg
Keywords: Italian Mushroom Risotto Recipe, risotto, mushroom risotto, Italian cuisine, comfort food