Creamy Parmigiano Risotto with Mushrooms Recipe

3      Reviews by:    Bobbie Thompson   Creamy Parmigiano Risotto with Mushrooms Recipe uses Arborio rice, chicken broth, button mushrooms, shallots, white wine, and Parmigiano-Reggiano in this delicious risotto recipe. Food Category:    Vegetables Cuisine Origin:    Italian    Servings:4 Nutrition facts:878 calories45.8 grams fat Print Preview Rate This Recipe Prep Time:   8 Minutes Cook Time:   40 Minutes Total Time:   48 Minutes

INGREDIENTS

• 2 Tbsp olive oil
• 2 Tbsp butter
• 3 Tbsp shallots, minced
• 4 oz button mushrooms, sliced
• 5 Tbsp dry white wine
• 1 1/2 cups Arborio rice
• 4 cups hot chicken broth
• 1 cup Parmigiano-Reggiano cheese, grated
• 1 Tbsp fresh parsley, chopped (optional)

DIRECTIONS

• Heat oil and butter in a large heavy saucepan. Add shallots and saute over medium heat until shallots are tender, about 2 minutes. Add the mushrooms. Saute the mushrooms until that are slightly browned and begin to give off liquid.
• Add rice and stir until all grains are coated. Cook stirring occasionally until the rice is plumped a litte and slightly translucent.
• Add wine and stir over medium high heat until all wine is absorbed. Add about 1 cup of the hot broth to the rice and stir constantly until almost all the broth is absorbed.
• Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente. Remove from heat and stir in Parmigiano-Reggiano. Serves 4 - 6.

HOME