Recipe details Medium
Nutrition Per Serving
estimated
Mushroom Risotto with Parmigiano Reggiano and Fresh Italian Parsley
This creamy and savory Mushroom Risotto combines earthy portobello mushrooms with the rich flavors of Parmigiano Reggiano and fresh Italian parsley. Perfect for a comforting meal, it pairs beautifully with a crisp white wine.
Ingredients
- • 1 c Arborio rice
- • 2 Tbsp butter, divided
- • 1 Tbsp extra-virgin olive oil
- • 1/2 c dry white wine
- • 4 c beef stock, warmed up
- • 1/2 c freshly grated Parmigiano Reggiano
- • 1/4 tsp freshly cracked black pepper
- • Kosher salt, as needed
- • 8 oz baby portobello mushrooms, thinly sliced to 1/4"
- • 1 Tbsp butter
- • 1 to 2 Tbsp extra-virgin olive oil
- • 1/4 c shallots or yellow onion, chopped
- • 1 Tbsp minced garlic
- • 1 Tbsp soy sauce
- • 1 tsp thyme and/or sage
- • 1/2 tsp kosher salt
- • 1/4 tsp freshly cracked black pepper
- • 1/2 c roughly chopped flat leaf Italian parsley
Instructions
Heat 1 Tbsp butter and 1 Tbsp extra-virgin olive oil in a saucepan until sizzling.
Add 1 c Arborio rice and stir thoroughly.
Once rice gets glossy, add 1/2 c dry white wine and stir.
Add warmed beef stock, one ladle at a time, stirring until absorbed before adding more.
After all stock is absorbed and rice is cooked (about 25 minutes), add 1 Tbsp butter and 1/2 c Parmigiano Reggiano.
Add 1/4 tsp black pepper and stir. Taste and add salt if needed.
Heat 1 Tbsp butter and 1 Tbsp extra-virgin olive oil in another saucepan over medium heat.
Cook chopped shallots and garlic until translucent, about 2 minutes.
Add sliced mushrooms, thyme/sage, soy sauce, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Stir and cook until mushrooms are soft, about 8 minutes.
Combine cooked mushrooms with risotto, stir well.
Sprinkle with chopped Italian parsley before serving.
Recipe from Cookbook Hub - www.cookbookhub.org