Creamy Mushroom and Parmesan Risotto

Name: Creamy Mushroom and Parmesan Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups arborio rice; 1 lb mixed mushrooms (cremini, shiitake, porcini), sliced; 1/2 oz dried porcini mushrooms, soaked in hot water and chopped; 2 shallots, finely diced; 2 garlic cloves, minced; 4 tbsp unsalted butter, divided; 2 tbsp extra virgin olive oil; 1/2 cup dry white wine; 5 cups chicken broth (or vegetable broth), warmed; 1/2 cup Parmesan cheese, freshly grated; 1 tbsp fresh thyme leaves; to taste salt; to taste black pepper, freshly ground; 1 tsp truffle oil, for drizzling (optional)

A luxurious Italian risotto made with arborio rice, wild mushrooms, white wine, and finished with butter and Parmesan cheese. This comforting dinner is slowly cooked to perfection for a velvety texture and deep flavor.

45 minMediumServes 4450 cal/serving

ItalianDinnerStovetopVegetarianLow CarbNut-FreeLow-SodiumCorn-Free

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Ingredients

1 1/2 cups arborio rice
1 lb mixed mushrooms (cremini, shiitake, porcini), sliced
1/2 oz dried porcini mushrooms, soaked in hot water and chopped
2 shallots, finely diced
2 garlic cloves, minced
4 tbsp unsalted butter, divided
2 tbsp extra virgin olive oil
1/2 cup dry white wine
5 cups chicken broth (or vegetable broth), warmed
1/2 cup Parmesan cheese, freshly grated
1 tbsp fresh thyme leaves
to taste salt
to taste black pepper, freshly ground
1 tsp truffle oil, for drizzling (optional)

Instructions

1

If using 1/2 oz soaked in hot water and chopped dried porcini mushrooms, place them in a bowl with 1 cup of hot water and let soak for 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Chop the rehydrated mushrooms and set aside.
2

In a large, heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons of 4 tbsp divided unsalted butter and 2 tbsp extra virgin olive oil over medium heat. Add 2 finely diced shallots and cook until translucent, about 2-3 minutes.
3

Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
4

Add 1 lb sliced mixed mushrooms (cremini, shiitake, porcini) and cook until they release their moisture and begin to brown, about 5-7 minutes. Season with to taste salt and to taste freshly ground black pepper.
5

Remove about half of the cooked mushrooms and set aside for garnish.
6

Add the chopped rehydrated porcini mushrooms to the pot. Stir in 1 1/2 cups arborio rice and toast for 1-2 minutes, stirring constantly to coat the rice with the oil and butter.
7

Pour in 1/2 cup dry white wine and stir until almost completely absorbed, about 2 minutes.
8

Begin adding the warm 5 cups warmed chicken broth (or vegetable broth) one ladle at a time (about 1/2 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding the next. If using, add the reserved porcini soaking liquid (being careful not to add any grit that may have settled at the bottom) after the first few ladles of broth.
9

Continue this process for about 18-22 minutes, until the rice is creamy but still firm to the bite (al dente).
10

Remove from heat and stir in the remaining 2 tablespoons of butter, 1/2 cup freshly grated Parmesan cheese, and 1 tbsp fresh thyme leaves. Let rest for 2 minutes.
11

Adjust seasoning with salt and pepper if needed. Serve in warm bowls, topped with the reserved mushrooms, additional Parmesan cheese, and a drizzle of 1 tsp for drizzling (optional) truffle oil if desired.

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Questions

How do I know when Creamy Mushroom and Parmesan Risotto is done?

Go by the cues in the method rather than the clock. Step 4: cook until they release their moisture and begin to brown. Step 9: cook until the rice is creamy but still firm to the bite (al dente).

What equipment do I need for Creamy Mushroom and Parmesan Risotto?

Beyond a knife and a board, the method uses a Dutch oven (step 2) and a fine-mesh sieve (step 1). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Is there a substitute for arborio rice in Creamy Mushroom and Parmesan Risotto?

The entry for Creamy Mushroom and Parmesan Risotto calls for 1 1/2 cups arborio rice. In its place: Any short-grain rice, such as sushi rice, still releases enough starch. Long-grain rice will not give a creamy result.

Can I make Creamy Mushroom and Parmesan Risotto dairy-free?

Yes. The dairy in Creamy Mushroom and Parmesan Risotto is 4 tbsp unsalted butter, divided, 1/2 cup Parmesan cheese, freshly grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Creamy Mushroom and Parmesan Risotto keto-friendly?

A serving of Creamy Mushroom and Parmesan Risotto carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

How many carbs are in Creamy Mushroom and Parmesan Risotto?

One serving (the recipe makes 4) has 8 g of carbohydrate in about 450 calories, with 11 g protein and 36 g fat, plus 1 g fiber and 224 mg sodium. The figures are estimates computed from the ingredient list.

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