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Mushroom Risotto
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Prep Time:
45 minutes
Total Time:
1 hour 15 minutes
Recreate a restaurant-style Italian dish at home for any occasion.
Ingredients:
  • 2 cups fresh mushrooms (such as portabella or cremini)
  • 2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
  • 2 sprigs fresh thyme leaves
  • 1 dried bay leaf
  • 1 tablespoon soy sauce
  • 3 tablespoons butter
  • 1/2 cup finely chopped yellow or white onion (1 medium)
  • 1 3/4 cups uncooked short-grain Arborio or risotto rice
  • 3/4 cup dry white wine
  • 4 oz (half of 8-oz package) cream cheese (1/2 cup), cut into cubes
  • 1/3 cup freshly grated Parmesan cheese
  • 2 to 3 tablespoons olive oil
  • 12 fresh sage leaves
  • Salt
  • Parmesan cheese shavings
Instructions:
  • Clean mushrooms by gently wiping with a dry paper towel, avoiding washing. Remove stems, chop coarsely, and set aside. Slice mushroom caps into 1/4-inch thick slices; if large, cut into bite-sized pieces. Set aside.
  • In a 3-quart saucepan, bring the broth to a boil with chopped mushroom stems, thyme, bay leaf, and soy sauce. Simmer uncovered for 30 minutes on low heat.
  • After straining, remove and discard stems, thyme, and bay leaf. Ensure you have approximately 6 cups of broth; if not, supplement with water as needed.
  • In a deep, heavy 3-quart saucepan, melt butter over medium-high heat. Saute mushroom slices and onion for 5 minutes. Stir in rice and cook for 1 more minute. Pour in wine and bring to a boil. Simmer until liquid is reduced by half.
  • Pour in 1/2 cup of broth and cook over medium-high heat, stirring constantly, until the rice has absorbed the liquid. Continue adding broth in 1/2 cup increments, cooking and stirring for 20 to 25 minutes until all the broth has been absorbed. The rice should be cooked but slightly chewy when done.
  • Incorporate cream cheese and grated Parmesan until combined, then season with salt and pepper to taste.
  • In an 8-inch skillet, warm up olive oil over medium-high heat. Add sage leaves in a single layer, a few at a time, and fry for 15 seconds, making sure not to brown them. Take the leaves out of the skillet and sprinkle with a dash of salt.
  • Present the risotto in individual shallow bowls, garnishing each with a few fresh sage leaves and delicate shavings of Parmesan cheese.

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