Mushroom Risotto

Mushroom Risotto

A creamy and comforting risotto made with a mix of fresh mushrooms and a touch of Italian cheese.

Time: 35 min · Servings: 1 · Calories: 87 kcal

Ingredients

Method

  1. Chop the portobello mushrooms, shiitake mushrooms, and oyster mushrooms.
  2. Finely chop the shallot and garlic clove.
  3. Heat the vegetable broth in a pot until very hot.
  4. Heat a pan with olive oil over medium heat.
  5. Sauté the chopped mushrooms with garlic, salt, and pepper until golden.
  6. Remove the mushrooms from the pan and set aside.
  7. Melt a portion of the butter in the same pan over medium heat.
  8. Add the rice and toast for 2 minutes, stirring constantly.
  9. Add the chopped shallot and cook for 1 minute.
  10. Pour a ladleful of hot broth over the rice and stir constantly until absorbed.
  11. Repeat the process of adding broth and stirring until the rice is al dente, about 18 minutes.
  12. Turn off the heat and add the sautéed mushrooms, thyme, the remaining cold cubed butter, and the grated cheeses.
  13. Stir vigorously until a creamy and emulsified texture is achieved.
  14. Serve the risotto immediately in a deep dish.

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Categories: Rice & Pasta · All recipes

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