Gourmet Mushroom Risotto Recipe – Italian Special
This mushroom risotto is prepared through a slow and meticulous process, but the results are undeniably rewarding. It pairs beautifully with grilled meats and chicken dishes. Test the rice by biting into it—it should be slightly al dente, offering a slight resistance to the tooth without being hard in the center.
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
Gourmet Mushroom Risotto Ingredients:
- 6 cups chicken broth, or as needed
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 medium shallots, diced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 tablespoons butter
- 3 tablespoons finely chopped chives
- 1/3 cup freshly grated Parmesan cheese
- sea salt and freshly ground black pepper to taste
How to Make Gourmet Mushroom Risotto
Prepare all the ingredients.
Heat the broth in a saucepan over low heat to keep it warm.
In a large saucepan over medium-high heat, warm 2 tablespoons of olive oil. Add the portobello and white mushrooms, cooking and stirring until they become soft, about 3 minutes. Transfer the mushrooms and their liquid to a bowl and set aside.
Add the remaining 1 tablespoon of olive oil to the same saucepan. Stir in the shallots and cook for 1 minute. Add the rice and cook, stirring, until the rice is well-coated with oil and turns pale golden, about 2 minutes.
Pour in the wine, stirring constantly until it is fully absorbed by the rice.
Add 1/2 cup of warm broth to the rice and stir continuously until the broth is absorbed.
Continue adding the broth, 1/2 cup at a time, stirring constantly, until the rice is tender yet firm to the bite, which takes about 15 to 20 minutes
Remove the saucepan from the heat. Stir in the reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
Season with salt and pepper to taste, and serve immediately.
