Mushroom Risotto with Parmigiano and Parsley
What is risotto? It's comfort food. Once you learn the basics of making a deliciously creamy mushroom risotto, it’ll quickly become one of your staple dishes.
Servings: 2 main courses (or 4 to 6 side dishes)
Calories: 863kcal
Ingredients
Risotto
- 1 cup Arborio rice
- 2 tablespoons butter, divided
- 1 tablespoon extra virgin olive oil
- ½ cup dry white wine
- 4 cups beef stock, warmed up (I use Knorr bouillon cubes)
- ½ cup freshly grated Parmigiano Reggiano
- ¼ teaspoon freshly cracked black pepper
- Kosher salt, as needed
Mushrooms
- 8 ounces baby portobello (aka baby bellas, cremini, etc), thinly sliced to ¼"
- 1 tablespoon butter
- 1 to 2 tablespoons extra virgin olive oil
- ¼ cup shallots or yellow onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon fresh or dried thyme and/or sage
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup roughly chopped flat leaf Italian parsley
Instructions
Basic Risotto
- Heat 1 tablespoon butter and 1 tablespoon extra virgin olive oil in a saucepan until you hear a light sizzle and the butter begins to bubble.
- Add 1 cup of Arborio rice and stir evenly and thoroughly.
- After a minute or so – when the rice gets glossy (not brown), add ½ cup of dry white wine and keep stirring.
- Once the wine starts to bubble, it will be absorbed quickly (within about 2 minutes), so make sure you have 4 c of beef stock warmed and ready. Add one ladle of stock at a time and stir. Adjust the heat so it’s barely boiling. Just a couple bubbles here and there.
- Once the liquid is absorbed, add another ladle of stock, stir, and repeat. Watch, smell, and taste. From adding the first ladle to the last, it takes about 25 minutes from start to finish. Taste, but be careful with adding salt too soon. The stock will add additional salt, and so will the salty Parmigiano Reggiano.
- When the rice is done, add (at least) 1 tablespoon butter and (at least) ½ cup of Parmigiano Reggiano (the good stuff). Stir for about 2 minutes and add a couple cranks of black pepper (¼ teaspoon).
Mushroom Risotto
- Heat 1 tablespoon butter and 1 tablespoon extra virgin olive oil in a saucepan over medium heat.
- Add ¼ cup chopped shallots and cook for 2 minutes until translucent.
- Add 8 ounces of sliced mushrooms, 1 tablespoon minced garlic, 1 teaspoon dry thyme and/or sage, 1 tablespoon soy sauce, and season with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper. Stir occasionally and cook (simmer) for about 8 minutes.
- Once the mushrooms have absorbed all the liquids, taste them and add more salt if necessary. Remove from the saucepan and set aside.
- Next, cook the risotto as outlined in the Basic Risotto recipe above.
- Once the risotto is ready in its creamy deliciousness, put the cooked mushrooms back in the risotto and stir it all together.
- Sprinkle with some roughly chopped fresh flat-leaf Italian parsley and pour yourself a glass of Sauvignon Blanc. You deserve it.
Notes
Nutrition
Calories: 863kcal | Carbohydrates: 101g | Protein: 30g | Fat: 34g | Sodium: 2570mg | Potassium: 1694mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1876IU | Vitamin C: 25mg | Calcium: 408mg