Creamy Mushroom Risotto with Parmesan and Earthy Mushrooms
By Isabella Quinn
Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Level
Easy
This recipe for mushroom risotto to serve four can be made in advance. Instructions are provided for pre-cooking the Arborio rice halfway and other ingredients, chilling the dish, and finishing it just before serving. Pre-made risotto dishes will have flavors of sautéed mushrooms, Parmesan cheese, fresh herbs, and hot broth stirred into the Arborio rice, giving the dish a classic creamy risotto consistency.
Olive oil is used to soften sliced mushrooms. The mushrooms are set aside for use later. Butter and chopped onions are added to Arborio rice. Additional broth or dry white wine is added. Add 1/2 cup each of warmed chicken or mushroom broth. Parmesan cheese is added at the end for flavor. Chopped parsley can be used as a garnish. Set-aside Parmesan cheese can be added to finished dishes as a garnish.
Expect that additional broth used in cooking will be absorbed by the rice, leaving cooked but not soft or mushy rice. Watch for broth color and other signs of starch thickening when you cook browned rice with wine. One common issue when making broth rice is using cold broth, which can interrupt cooking. Heat broth before adding it to rice. Have it ready as you cook rice.
Serve with a salad and vinaigrette or other side dishes, including baked chicken or roasted broccoli and asparagus. To stretch stroganoff leftovers, add cooked chicken, steamed broccoli, and thawed frozen peas. Reheat leftovers with milk or broth to restore creaminess.
Why we keep this one around
- Partially cooked risotto can be prepared ahead of time and finished when you are ready to serve it.
- This approach enables you to stir the risotto during a nonpeak time of day, such as dinner preparation time, rather than during an earlier part of the day.
- Leftover rice can be warmed with milk or broth and stirring to restore its creamy consistency. Plain leftover rice may be thick and stiff.
- This recipe is for four servings. You could make half of this recipe as a side dish to serve tonight and save the other half to eat as leftovers later.
- Freezing leftover food in airtight containers is generally okay, and liquid can be added when reheating thawed leftovers to restore their creamy texture.
- Half a cup of hot broth is added at a time. Batch preparation and even distribution of hot broth in each bowl of cooked starches can be achieved.
- Mushrooms are cooked in a separate cooking step and returned to the pan with their cooking juices to add flavor to the finished dish, whether it is prepared in multiple cooking steps or not.
Ingredients
- •1 tablespoon olive oil
- •12 ounces mushrooms (any variety, thinly sliced)
- •¼ cup onion (diced)
- •2 tablespoons salted butter
- •1 cup Arborio rice
- •½ cup white wine (or extra broth)
- •3 cups chicken broth or mushroom broth (divided)
- •⅓ cup Parmesan cheese (shredded)
- •fresh parsley (chopped, for garnish, optional)
- •salt (as needed)
- •pepper (as needed)
- •½ cup peas (thawed, optional add-in)
Instructions
- 1
Warm the broth in the microwave or bring it to a low simmer in a saucepan.
- 2
Add olive oil and mushrooms to a pan over medium-high heat.
- 3
Cook the mushrooms until softened, about 5 minutes, then set aside.
- 4
Add butter and onions to a saucepan and cook until tender, about 3 to 4 minutes.
- 5
Stir in the rice and cook until it starts to lightly brown, about 5 minutes.
- 6
Add the wine and cook while stirring until evaporated.
- 7
Add warmed broth 1/2 cup at a time, stirring until evaporated after each addition, about 20 minutes.
- 8
Stir in the mushrooms with any juices, Parmesan cheese, and parsley, reserving a couple tablespoons of Parmesan for garnish.
- 9
Taste and add salt and pepper as needed.
- 10
Garnish with fresh herbs as desired.
FAQ
Nutrition (per serving)
358
Calories
11g
Protein
13g
Fat
46g
Carbs
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