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Mushroom Risotto

At first I found this dish intimidating. But really the trick is to just keep stirring! It'll come together beautifully.
Prep Time10 minutes
Cook Time30 minutes

Ingredients

  • 6 cups chicken or vegetable broth, divided
  • 1 to 2 lbs mushrooms (I use baby bella)
  • 1 tablespoon oil
  • 3 shallots, roughly diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine or apple juice
  • 3 tablespoons parsley, roughly chopped
  • 1/2 teaspoon kosher salt
  • black pepper to taste
  • 4 tablespoons butter
  • 1/4 cup grated Parmesan cheese

Instructions

  • In a saucepan, warm the broth over medium heat.
  • Heat a large cast-iron or saute pan to medium high heat. Add mushrooms and saute for about 4 minutes, or until browned and starting to shrivel. Add a pinch of salt or two when they start releasing their juices, about halfway through cooking. Remove and set aside.
  • Reduce heat to medium. Add 1 tablespoon of oil. Cook shallots until they start to soften, about 2 minutes. Add the rice, stirring and coating with the oil for about 2 minutes.
  • Pour in the wine or apple juice. Stir until the wine has absorbed.
  • Return heat to medium-high. Begin ladling 1/2 cup of heated broth at a time. Continue to stir until liquid is fully absorbed into the rice between adding ladles of broth. When you're about 3 cups of broth in, start to lower the heat to medium. If you notice the rice sticking to the pan, that's also a good indicator to turn the heat down.
  • Once all of the liquid has been added and absorbed by the rice, turn off the heat. Stir in mushrooms, salt, pepper, butter, parsley, and Parmesan.