Description
This creamy mushroom risotto is packed with flavor and easy to make. With fresh shiitake mushrooms, rich butter, and parmesan, it’s a perfect choice for a comforting dinner.
Ingredients
Scale
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 1½ cups carnaroli rice (or arborio rice)
- ¾ teaspoon fine sea salt, divided
- ¼ teaspoon black pepper
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini)
- 1 tablespoon fresh thyme leaves
- â…“ cup grated parmesan cheese (more for garnish)
- chopped flat-leaf parsley (for garnish)
Instructions
- Prepare the broth by adding dried shiitakes to a blender and grinding them into a fine powder. Add 4 cups of stock to the blender and mix on low speed. Transfer the mixture to a saucepan with the remaining 3 cups of stock and simmer over medium heat.
- In a large pot, melt 1 tablespoon of butter over medium heat. Cook the onion until it's translucent, about 3 minutes. Add garlic and cook until fragrant, around 1 minute. Add risotto rice and cook for 1 minute.
- Ladle about 1½ cups of hot stock over the rice, stirring often to prevent sticking. When most of the liquid is absorbed, add more broth, about 1 cup at a time, cooking until the rice is tender and creamy, around 16 to 22 minutes.
- In a skillet, melt the remaining 1 tablespoon of butter and add mushrooms and thyme. Cook until the mushrooms are golden brown, about 5 to 8 minutes. Season with salt and pepper as desired.
- Stir the last tablespoon of butter and parmesan into the risotto, adjusting seasonings as needed. Serve the risotto topped with sautéed mushrooms, parsley, and extra cheese.
Notes
Use a mix of fresh mushrooms for enhanced flavor.
Stir the risotto continuously to achieve a creamy texture.
Serve immediately for the best experience.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg