A creamy, restaurant-quality Italian mushroom risotto featuring arborio rice and earthy cremini mushrooms.
Ingredients
- 1.5 cups Arborio rice
- 1 lb cremini mushrooms, sliced
- 5 cups vegetable or chicken stock
- 1/2 cup dry white wine
- 2 tbsp butter
- 1/2 cup Parmesan cheese, grated
- 1 large shallot, minced
Instructions
- Keep stock simmering in a separate pot. Sauté mushrooms and set aside.
- Sauté shallots, then toast rice for 2 minutes until edges are translucent.
- Add wine and stir until absorbed.
- Add stock one ladle at a time, stirring until absorbed before adding more.
- Once rice is tender, stir in mushrooms, butter, and cheese.