Description
This creamy mushroom risotto is an indulgent dish made with Arborio rice, earthy shiitake and cremini mushrooms, and a rich, flavorful broth. With a perfect balance of creamy texture, white wine, and Parmesan cheese, this dish is ideal as a side for meats or a satisfying vegetarian main. It’s an easy-to-make recipe that brings comfort and elegance to any meal.
Ingredients
1 cup Arborio rice (or Carnaroli rice)
2 tbsp butter
1 tbsp olive oil
1 small shallot, finely chopped
2 garlic cloves, minced
2 cups mushrooms (shiitake and cremini)
1/2 cup dry white wine or unoaked Chardonnay
4 cups chicken stock (or vegetable broth for a vegetarian version)
1 tsp fresh thyme, chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Juice of 1/2 lemon
Instructions
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In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and garlic, cooking for 2-3 minutes until fragrant.
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Add the mushrooms and cook for another 5 minutes, until they release their moisture and begin to brown.
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Stir in the Arborio rice and cook for 1-2 minutes, letting it absorb the flavors.
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Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.
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Begin adding the chicken stock, 1/2 cup at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue until the rice is tender and creamy (about 18-20 minutes).
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Stir in the thyme, heavy cream, Parmesan, remaining butter, and lemon juice. Season with salt and pepper to taste.
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Serve warm, garnished with extra Parmesan if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a little extra stock to restore creaminess.
Vegan Option: Use dairy-free cream and omit the Parmesan for a vegan-friendly version.
Flavor Boost: Add truffle oil or fresh herbs like rosemary for a more complex flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
