Are you looking for the Best Mushroom Risotto Recipe? Here it is!
I wanted to share a recipe from one of my other blogs, Online Wine and Dine. This is a great recipe to impress dinner guests. You can use milk or half and half instead of heavy cream to lower the calories. It is delicious with salmon, chicken or pork. (PS – pairs well with Pinot Noir!)
Enjoy!
Ingredients
Serves 8
Mushrooms
2 oz. dried Porcini mushrooms
1 ½ lb shiitake, chanterelle, button or other mushrooms, sliced
4 T butter
4-5 large shallots, peeled & minced
2 large garlic cloves, peeled & minced
Kosher salt & pepper to taste
1 lemon, juiced
Rice
11-12 cups vegetable stock (including mushroom stock)
3 T butter
1 large yellow onion, peeled & minced
3 c Arborio rice
1 c white wine
2/3-1 c heavy cream
1/3 c parsley, chopped
1 c Parmesan cheese, freshly grated
Kosher salt & pepper to taste
Directions
Soak the dried Porcini in 2 c hot water for 30 minutes. Drain, reserving liquid to add to vegetable stock. Finely chop mushrooms & set aside. Melt butter in large skillet, add garlic & shallots & cook 5 minutes over medium heat, stirring. Turn up heat, add fresh mushrooms & sauté until golden. Remove from heat, sprinkle with lemon juice, & season to taste.
Pour vegetable/mushroom stock into saucepan and heat to simmer. Heat butter in large, heavy soup pot, add onion & cook until translucent, about 5 minutes. Add rice & toss until coated with butter & lightly toasted. Add dried mushrooms & wine & cook until liquid is absorbed. Add 2 cups stock & cook over medium heat until liquid is absorbed. Add remaining stock in 1½ c increments, stirring until liquid is absorbed before adding more. Continue until rice is cooked al dente. Stir in sautéed mushrooms, parmesan & parsley. Add more butter if desired and season with salt & pepper.