Bite of Hope Logo Hope Clinic
Donate

Lunch/Dinners

Gourmet Mushroom Risotto

TIME

45 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

400 kcal

CARBS

48 g

PROTEIN

11 g

FAT

17 g

Z Gourmet Mushroom Risotto

About this recipe

Rice reached Italy in the 13th century and later took root in the Po Valley, where rice cultivation helped shape northern Italian risotto. The method recognizable today—to toast the rice and add hot broth a little at a time—was described by Antonio Nebbia in his 1779 cookbook. This mushroom version follows that patient technique, then finishes with Parmesan, butter, and chives.

WHY YOU’LL LOVE IT

Two kinds of mushrooms bring deep, savory flavor Gradually added broth gives Arborio rice its creamy texture Parmesan, butter, and chives finish each bowl with richness and freshness

Ingredients

  • 4 cups chicken broth, or as needed
  • 2 tablespoons olive oil, divided
  • 10 2/3 oz (302 g) portobello mushrooms, thinly sliced
  • 10 2/3 oz (302 g) white mushrooms, thinly sliced
  • 1 1/3 medium shallots, diced
  • 1 cup Arborio rice
  • 1/3 cup dry white wine
  • 3 tablespoons plus 1 2/3 teaspoons freshly grated Parmesan cheese (about 22 g)
  • 2 tablespoons plus 2 teaspoons butter
  • 2 tablespoons finely chopped chives
  • Sea salt and freshly ground black pepper, to taste

Preparation

Preparation

  1. Warm the chicken broth in a saucepan over low heat and keep it hot.
  2. Heat 1 tablespoon plus 1 teaspoon olive oil in a large, deep-sided saucepan over medium-high heat. Add the portobello and white mushrooms. Cook and stir until softened, about 3 minutes. Transfer the mushrooms and their liquid to a bowl.
  3. Add the remaining 2 teaspoons olive oil to the pan. Add the shallots and cook for 1 minute. Stir in the Arborio rice and cook until coated with oil and pale gold, about 2 minutes.
  4. Pour in the white wine and stir until absorbed. Add 1/2 cup hot broth and stir until absorbed.
  5. Continue adding broth 1/2 cup at a time, stirring as it absorbs, until the rice is creamy and tender but still firm to the bite, about 15–20 minutes. Use the remaining broth as needed.
  6. Remove the pan from the heat. Stir in the reserved mushrooms and their liquid, Parmesan, butter, and chives. Season with salt and black pepper.
  7. Serve immediately.

Tips

  • Keep the broth hot while cooking; adding cold broth slows the rice’s cooking.
  • Add broth gradually and let each addition absorb before adding more. The rice should be tender with a slight firmness in the center.
  • Risotto thickens as it sits, so serve it as soon as it is finished.

Other Great Recipes: