This Mushroom Risotto is one of the best dishes out there! It's a cozy and flavorful dish perfect for any season.
Servings: 3 cups
- 4 Tablespoons salted butter
- 1 cup chopped onion
- 1 ½ cups arborio rice
- ½ cup white wine
- 2 cups sliced fresh mushrooms
- 3 cups [chicken stock]
- 3 cups [beef stock]
- 2 ounces parmesan cheese grated
- Salt and pepper to taste
In a large pot, melt butter.
Add onions and cook until translucent (about 3 minutes).
Stir in rice and cook 1-2 minutes, until it starts to brown.
Add wine and cook 1-2 minutes, until wine is absorbed.
Stir in chopped mushrooms.
Add broth one ladleful at a time, cooking and stirring until absorbed. Repeat this process until all the stock is gone.
Stir in parmesan.
Season with salt and pepper.
Serve and finish with shaved parmesan cheese.
Using a mix of chicken stock and beef stock will provide the best flavor for your risotto.
Shiitakes and Portobella mushrooms work best!
This risotto keeps for about a week in a airtight container in the refrigerator.
Topping with an aged parmesan is optional but it truly finishes off the dish wonderfully!
Using a wooden spoon with a corner tip will make your life easier while stirring this risotto.
Homemade chicken stock and homemade beef stock keep down the sodium and calorie count lower. It also allows for a better, more rounded flavor!
Serving: 1/2 cup | Calories: 274kcal | Carbohydrates: 27g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 693mg | Fiber: 2g | Sugar: 6g