Mushroom Risotto

5 from 1 vote

Prep Time: 10

Cook Time: 45

Total Time: 55

Author: Traci Crossland

This Mushroom Risotto is one of the best dishes out there! It's a cozy and flavorful dish perfect for any season.

Ingredients

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

US Customary - Metric

Instructions

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.
Finish with shaved parmesan cheese.

Notes

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!

Nutrition

Serving: 0.5cupCalories: 376kcalCarbohydrates: 50gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 30mgSodium: 625mgPotassium: 552mgFiber: 2gSugar: 5gVitamin A: 311IUVitamin C: 3mgCalcium: 138mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.