Easy Mushroom Risotto Recipe!

Ingredients

• 4 cups Chicken Stock (low‑sodium, kept hot)
• 10 ounces Shiitake Mushrooms (thinly sliced)
• 2 medium Shallots (thinly sliced then finely chopped)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 cup Arborio Rice (short‑grain, high starch; 220 g)
• 1 cup Dry White Wine (dry Italian white such as Pinot Grigio)
• 40 grams Parmesan Cheese (freshly grated, about ½ cup)
• 1 tablespoon Fresh Chives (chopped, plus extra for garnish)
• 1 teaspoon Kosher Salt (adjust to taste)
• 0.5 teaspoon Cracked Black Pepper (freshly cracked)

Instructions

1. Heat the Stock

   Pour the 4 cups of chicken stock into a medium pot, place over medium‑high heat and bring to a boil. Once boiling, turn off the heat and keep the pot on a warm burner so the stock stays hot.

   Time: PT5M

2. Prepare Mushrooms and Shallots

   Slice the shiitake mushrooms thinly. Thinly slice the shallots, then finely chop them (not minced). Set aside.

   Time: PT10M

3. Sauté Shallots

   Add 2 Tbsp butter and 2 Tbsp olive oil to the Dutch oven over medium heat. Once the butter melts, add the chopped shallots and sauté, stirring frequently, until tender but not browned (about 2 minutes).

   Time: PT3M

4. Cook Mushrooms

   Add the sliced mushrooms to the pot. Stir occasionally and cook until they change color and soften, about 5–7 minutes.

   Time: PT7M

5. Grate Parmesan

   Using a microplane, grate 40 g (≈½ cup) fresh Parmesan cheese. Set aside for later.

   Time: PT3M

6. Toast the Rice

   Add 1 cup (220 g) Arborio rice to the pot. Stir constantly for 3–4 minutes until the rice becomes translucent around the edges.

   Time: PT4M

7. Deglaze with Wine

   Pour in 1 cup dry white wine. Stir and let it simmer until the liquid is almost completely evaporated (about 2 minutes).

   Time: PT3M

8. Add Stock Gradually

   Reduce heat to medium‑low. Using a ladle, add hot stock about ½ cup at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. Continue this process until the rice is al dente and the mixture is creamy, about 20 minutes.

   Time: PT20M

9. Final Adjustments

   Taste the risotto. If the rice is still a bit firm, add an additional ½‑1 cup hot stock (or warm water) and continue stirring until the desired consistency is reached.

   Time: PT5M

10. Finish with Cheese and Chives

    Remove the pot from heat. Stir in the grated Parmesan until melted and fully incorporated. Add 1 Tbsp chopped chives, reserving a little extra for garnish.

    Time: PT3M

11. Plate and Garnish

    Spoon the risotto into warm bowls, garnish with additional grated Parmesan and a sprinkle of fresh chives. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g