Creamy Mushroom Risotto
Classic Italian risotto with silky, starchy Arborio rice enriched with white wine, parmesan, and butter, loaded with earthy sautéed mushrooms.
- Total time
- 35 min
- Servings
- 2
- Calories
- 460
- Protein
- 14g
Ingredients
- 180 g Arborio rice
- 250 g mixed mushrooms
- ½ cup dry white wine
- 900 ml vegetable stock, warm
- 2 piece shallots
- 2 piece garlic cloves
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 60 g Parmesan, grated
- 3 sprig fresh thyme
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Sauté mushrooms in 1 tbsp butter and olive oil over high heat until golden. Season, set aside.
- 2
In the same pan, cook shallots in remaining butter over medium heat until translucent. Add garlic and rice, toast 1 minute.
- 3
Pour in wine and stir until absorbed. Add warm stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next — about 20 minutes total.
- 4
Stir in Parmesan, thyme leaves, and mushrooms. Season and serve immediately.
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