Name: Mixed Mushroom Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Low-fat chicken broth - 4 cups; Porcini mushroom powder - 1 tablespoon; Olive oil, divided - 4 tablespoons; Shallot, finely chopped - 1; Arborio rice - 1 cup; Bay leaf - 1; Dry white wine - ⅓ cup; Mixed mushrooms, roughly chopped - 8 ounces; Freshly grated Parmesan cheese, or to taste - ½ cup; Unsalted butter - 2 tablespoons; Salt and ground white pepper to taste - 2 tablespoons; Chopped fresh parsley, or to taste - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mixed Mushroom Risotto

1. Low-fat chicken broth - 4 cups

2. Porcini mushroom powder - 1 tablespoon

3. Olive oil, divided - 4 tablespoons

4. Shallot, finely chopped - 1

5. Arborio rice - 1 cup

6. Bay leaf - 1

7. Dry white wine - ⅓ cup

8. Mixed mushrooms, roughly chopped - 8 ounces

9. Freshly grated Parmesan cheese, or to taste - ½ cup

10. Unsalted butter - 2 tablespoons

11. Salt and ground white pepper to taste - 2 tablespoons

12. Chopped fresh parsley, or to taste - 2 tablespoons

How to cook deliciously - Mixed Mushroom Risotto

1. Stage

Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.

2. Stage

Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.

3. Stage

Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.

4. Stage

Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.