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Mixed Mushroom Risotto
Mixed Mushroom Risotto
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate risotto with porcini mushroom powder and a mix of flavorful mushrooms.
Ingredients:
  • 4 cups low-fat chicken broth
  • 1 tablespoon porcini mushroom powder
  • 4 tablespoons olive oil, divided
  • 1 shallot, finely chopped
  • 1 cup Arborio rice
  • 1 bay leaf
  • 0.33333334326744 cup dry white wine
  • 8 ounces mixed mushrooms, roughly chopped
  • 0.5 cup freshly grated Parmesan cheese, or to taste
  • 2 tablespoons unsalted butter
  • salt and ground white pepper to taste
  • 2 tablespoons chopped fresh parsley, or to taste
Instructions:
  • Simmer chicken broth in a large saucepan over medium heat. Whisk in mushroom powder, cover, and let it simmer until ready for risotto.
  • In a large saucepan over medium-low heat, warm 2 tablespoons of olive oil. Sauté shallots until softened, about 3 to 5 minutes. Stir in rice and bay leaf until coated. Increase heat to medium and cook until the rice becomes fragrant and glossy, about 2 to 3 minutes. Pour in wine and 1/4 cup of broth, stirring constantly until absorbed.
  • Gradually pour in chicken broth, stirring continuously, and only add more when the liquid is fully absorbed, until all broth is used and rice is tender yet firm, 20 to 25 minutes.
  • In a large nonstick skillet over medium heat, heat the rest of the olive oil. Sauté mushrooms, stirring often, until they release liquid and it evaporates, about 5 to 7 minutes. Add cooked mushrooms to the risotto and gently stir in 1/2 cup Parmesan cheese and butter. Season with salt and pepper. Cover and allow it to sit for 1 to 2 minutes before serving. Garnish with chopped parsley and extra Parmesan, if preferred.

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