Mixed Mushroom Risotto Recipe
Creamy rice cooked with a medley of mushrooms creates deep, earthy flavors in every bite. This comforting risotto is perfect for cozy evenings.
Servings: 2 servings
Calories: 574kcal
Equipment
- Wooden Cooking Spoon or Spatula
Ingredients
- 1-2 Tablespoon Butter
- 1 Onion
- 2 Pieces Garlic Cloves
- 1 ½ Cups Mixed mushroom varieties roughly cut , *see Notes
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper Ground
- 180 Grams Arborio Rice
- ½ Cup White Wine
- 3 Cups Broth
- 1 Teaspoon Thyme Dried
- 1 Teaspoon Rosemary Dried ground preferred
- ¼ Cup Parmigiano Reggiano Cheese grated
Instructions
- Add the butter to a pan and melt it. Throw in the cut onion and finely chopped garlic. Cook the ingredients soft.1-2 Tablespoon Butter, 1 Onion, 2 Pieces Garlic Cloves
- Then add in the mushroom pieces and stir-fry for a minute before seasoning the dish with salt and black pepper. Cook the mushrooms for 2-3 minutes on medium heat.1 ½ Cups Mixed mushroom varieties, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground
- At this point, you can add the rice. Stir-fry the rice for a minute on high heat so that the aroma is released.180 Grams Arborio Rice
- Deglaze with White wine.½ Cup White Wine
- Next, pour in one ladle of the broth.3 Cups Broth
- Season with thyme and rosemary. Mix well and keep on medium heat.1 Teaspoon Rosemary Dried, 1 Teaspoon Thyme Dried
- Continue to pour in one ladle at a time of broth. After each ladle of broth, mix the contents and let it cook down, then add another ladle of broth. Continue the process until you have used up all the broth and the rice is cooked through.3 Cups Broth
- Add and mix in the Parmigiano Reggiano cheese.¼ Cup Parmigiano Reggiano Cheese
- Serve hot.
Video
Notes
For the mushrooms, I used a mixture of dried and fresh mushrooms. I used shiitake, oyster, and button mushrooms in this recipe. Read up in the post which mushroom varieties you can pick.
Use only round, short-grain Arborio rice or other risotto rice varieties to prepare this dish.
For the broth, use vegetable broth if you want this dish to be vegetarian. I like to use chicken broth too.
I used dried rosemary and thyme on a dried stem. You can use fresh herbs too. The measurements in the recipe for the herbs are packed into the volume.
Nutrition
Serving: 671g | Calories: 574kcal | Carbohydrates: 95g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 2263mg | Potassium: 706mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1070IU | Vitamin C: 6.6mg | Calcium: 172mg | Iron: 5.1mg
