Only 30 Minutes to Make the Creamiest Mushroom Risotto EVER!

Ingredients

• 1.5 cups Arborio Rice (short‑grain risotto rice)
• 8 oz Pella Mushrooms (cleaned and sliced)
• 8 oz Shiitake Mushrooms (stems removed, sliced)
• 2 tbsp Olive Oil (extra‑virgin)
• 4 tbsp Unsalted Butter (cut into cubes, room temperature)
• 1 medium Onion (finely diced)
• 3 cloves Garlic (minced)
• 1 tsp Fresh Thyme (dried or 2 tsp fresh, optional)
• 0.5 cup White Wine (dry, such as Pinot Grigio)
• 4 cups Chicken Stock (kept warm on low heat; can substitute vegetable stock for vegetarian version)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Slice the Pella and shiitake mushrooms, dice the onion, mince the garlic, and chop the parsley. Warm the chicken stock in a separate pot over low heat.

   Time: PT10M

2. Sauté Mushrooms

   Heat 1 tbsp olive oil and 1 tbsp butter in the large sauté pan over medium heat. Add the sliced mushrooms, season with ½ tsp salt, ¼ tsp black pepper, and the thyme. Cook, stirring occasionally, until the mushrooms are browned and most of their moisture has evaporated.

   Time: PT5M

3. Set Mushrooms Aside

   Transfer the cooked mushrooms to a bowl and set aside while you build the risotto base.

   Time: PT1M

4. Sauté Aromatics

   Add the remaining 1 tbsp olive oil and 1 tbsp butter to the same pan. Add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

   Time: PT3M

5. Toast the Rice

   Stir in the Arborio rice, coating each grain with the butter‑oil mixture. Cook for 2 minutes, allowing the rice to become lightly translucent at the edges.

   Time: PT2M

6. Deglaze with Wine

   Pour in the ½ cup white wine, stirring constantly. Cook until the wine is almost completely absorbed, about 2 minutes.

   Time: PT2M

7. Add Stock Gradually

   Add a ladleful of warm stock to the rice, stirring constantly. When the liquid is mostly absorbed, add another ladleful. Continue this process, stirring frequently, for about 18 minutes, until the rice is creamy and al dente.

   Time: PT18M

8. Finish the Risotto

   When the rice reaches the desired texture, stir in the remaining 2 tbsp butter, the grated Parmesan, and the sautéed mushrooms. Mix until everything is evenly combined and the cheese has melted.

   Time: PT3M

9. Serve

   Remove the pan from heat, sprinkle chopped parsley on top, and serve immediately while hot and creamy.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

60g

Fat

15g

Fiber

3g