Mushroom Risotto
A velvety, rich, and deeply flavorful mushroom risotto is created using arborio rice, various mushrooms, white wine, Parmesan, and the key ingredient, mushroom stock, for an unbeatable taste.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Heat mushroom stock to a simmer in a medium saucepan, then lower heat to keep it hot.
-
Melt 1 tablespoon butter in a large saucepan; sauté sliced mushrooms for 4-5 minutes until soft. Transfer them to a bowl and set aside.
-
In the same large saucepan, heat oil and 1 tablespoon butter over medium heat. Add chopped shallots and sauté until translucent, 2-3 minutes.
-
Add rice, stir to coat, then sauté for about 1 minute until nutty aroma develops, avoiding browning.
-
Pour in wine and stir until fully absorbed.
-
Add hot stock, one ladle at a time, stirring constantly until each portion is absorbed and the rice is almost dry before adding more.
-
Continue adding stock for 20-30 minutes until rice is tender yet firm. Add cooked mushrooms with the final few ladles of stock. Finish with hot water if stock runs out, adding ladle by ladle.
-
Stir in the remaining 2 tablespoons butter, Parmesan cheese, and parsley. Season with salt to taste.