Rating
Published Mar 21st
Prep 20m Cook 30m Additional - Ready In 50m
Servings 6 servings Calories 430.6

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Recipe Ingredients

  • 6 cups chicken broth, divided
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter
  • ⅓ cup freshly grated Parmesan cheese

Cooking Directions

  1. 1 In a saucepan, warm the broth over low heat.
  2. 2 Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. 3 Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. 4 Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Nutrition Facts

  • Calories 430.6
  • Carbohydrate 56.6 g
  • Cholesterol 29.3 mg
  • Fat 16.6 g
  • Fiber 2.7 g
  • Protein 11.3 g
  • Saturated Fat 6.6 g
  • Sodium 1130.8 mg
  • Sugar 4.4 g

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Reviews

  1. Very bland, and WAY too many mushrooms. Would be A LOT better with a couple of caramelized onions.
  2. Please do cut the mushrooms in half, I think it was a typo when it was first entered, but you can use any amount of mushroom you desire! Feel free to also adjust the wine to your preference. You can also try different variations to make this a main dish, peas & prociutto, shrimp and - Read more ...
  3. Served with sides of roasted tomatoes and fresh green beans, this risotto made a gratifying dinner indeed! I will have to remember this recipe when I am entertaining vegetarian guests, although I cannot wait to make it again and top it with seared and caramelized diver scallops. I added a clove of garlic, doubled the - Read more ...
  4. In order to get that beautiful, creamy consistency a good risotto is so noted for, I found 15-20 minutes of cooking time was not nearly long enough. The simmering broth must be added little by little, cooked and stirred till it's absorbed, then repeating this step, ladle by ladle of broth, until the risotto is - Read more ...
  5. This recipe was fabulous ... well worth the effort of standing and stirring! You can never have too many mushrooms in my book. That "typo" only made it better! ;) I only made one change to the recipe -- because there's an alcoholic in the house, I substituted the wine for white grape juice and - Read more ...
  6. This was a fantastic recipe for my first attempt at making risotto. I did cut back on the amount of mushrooms. I used 8 oz sliced white and 8 oz. sliced baby bellas. We don't drink wine and I didn't want to buy a bottle and just use 1/2 cup, so I omitted the wine - Read more ...
  7. Soooo good! Will make again and again! Find the perfect balance for heat - not hot enough and you'll be standing at the stove for ages getting the thing to cook, too hot and it will stick to the bottom of the pan.
  8. This recipe was fantastic. I made it for a group of friends, abd they could barely talk they were so busy shoving it in. A few changes. I agree about adding garlic, at least as personal preference goes. In addition, I used an extra 1/8 cup of cheese, went with a 1/2 cup less muchrooms, - Read more ...
  9. Great! With the leftovers I made Risotto al Salto. I shaped about half cup of the cold risotto and pan fry it with olive oil until it is golden brown. About 2-3 minutes per side. Then I sprinkle it with Parmesean cheese, it's delicious!
  10. The best mushroom risotto I've ever eaten was in Valetta, Malta (so good you'd give somebody's left arm for it)and I've been hunting for a good recipe ever since. This recipe is a close second! I've made it twice now, and I've found that I prefer to use about twice as much wine as called - Read more ...
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