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5 from 1 vote

Mushroom Risotto

This Mushroom Risotto is one of the best dishes out there! It's a cozy and flavorful dish perfect for any season.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian/American
Servings: 3 cups
Calories: 274kcal
Author: Traci

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

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.
  • Serve and 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: 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