Mushroom Risotto
Creamy Italian Arborio rice slowly cooked with sautéed mushrooms, warm vegetable stock, Parmesan, and parsley for a comforting meatless meal or elegant side.
Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 cups arborio rice
- 12 ounces mushrooms
- 1 small yellow onion
- 5 cups vegetable stock
- 0.75 cup parmesan cheese
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 cup dry white wine
- 0.25 cup fresh parsley
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Warm the vegetable stock in a saucepan over low heat; keep it hot but not simmering. Clean and slice the mushrooms, finely chop the onion, grate the Parmesan, and chop the parsley. (about 10 min) — Low heat
- Heat the olive oil and 1 tablespoon of the butter in a large skillet or Dutch oven over medium-high heat. Add the mushrooms and cook until browned and tender, 5 to 7 minutes. Season with a pinch of the salt and pepper, then transfer to a bowl. (about 7 min) — Medium-high heat
- Reduce the heat to medium. Add the remaining 3 tablespoons butter and onion, and cook until softened, about 3 minutes. Stir in the Arborio rice and toast until the grains look slightly translucent at the edges, 1 to 2 minutes. (about 5 min) — Medium heat
- Pour in the white wine and stir until nearly absorbed, about 2 minutes. (about 2 min) — Medium heat
- Add the hot stock 1 cup at a time, stirring frequently and waiting until almost absorbed before adding more. Continue until the rice is creamy and tender with a slight firm bite, 18 to 22 minutes. You may not need every drop of stock. (about 22 min) — Medium-low heat
- Stir in the cooked mushrooms, Parmesan, and parsley. Taste and adjust with the remaining salt and pepper. Remove from the heat, cover, and rest for 2 minutes before serving. (about 2 min) — Off heat