Creamy Mushroom Risotto is a super cheesy risotto filled with fresh mushrooms. This meal is easy to make and will please all Italian lovers.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 81 cup servings
Calories 327kcal
Author Sandra
Ingredients
6cupschicken brothor sub vegetable broth
6tablespoonsbutterdivided
8ouncesPortobello mushroomsthinly sliced
8ounceswhite mushroomsthinly sliced
8ouncesShiitake mushroomthinly sliced and stems removed
2shallotsdiced
1 1/2cupsArborio rice
1/2cupdry white wineyou can use more broth to replace
1teaspoonsalt
1/2teaspoonground black pepper
1/2teaspoongarlic powder
1/2cupfreshly grated Parmesan cheese
1/2cupfreshly grated Asiago cheese
Instructions
Bring broth to a slow boil over medium heat in a saucepan. Reduce heat to low.
Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add the mushrooms and season with salt and pepper to taste. Cook until soft, about 3 minutes. Remove mushrooms and liquid, and set aside.
Heat the butter in a pan and stir in the shallots. Simmer for 60 seconds, then add your rice and coat it with butter; keep stirring everything together for approximately 2 minutes until the risotto has taken on a pale golden hue. Pour in either wine or broth while continuing to stir, allowing every drop of liquid to be fully absorbed before moving forward.
Ladle 1/2 cup of heated broth over the top of your mixture at intervals, stirring intermittently as you do so that all of the flavors come together evenly throughout its cooking time—roughly 20 minutes will get you al dente perfection!
Remove from heat, and stir in mushrooms with their liquid, butter, chives (optional), parmesan and asiago cheese. Season with salt and pepper to taste.