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Mushroom Risotto

Easy Cooking, Great Results

Looking for a delicious and hearty meal that will satisfy your taste buds? Look no further than our mouth-watering mushroom risotto! Our creamy risotto is infused with a blend from your choice of savory mushrooms, and is seasoned to perfection with aromatic herbs and spices.

Made this? Let us know how it went in the comment section below!

Print Recipe

INGREDIENTS

  • 1 Cup Della Arborio Rice
  • 3 Cups mushrooms (white, cremini, baby portabella or a mixture)
  • 2 tbsps olive oil, divided 3 cloves garlic, thinly sliced
  • 1 tbsp balsamic vinegar
  • 2 tsp fresh rosemary, finely chopped
  • 2 shallots, diced
  • 3 Cups chicken or vegetable broth
  • 1 Cup water
  • 1/4 C dry white wine
  • 1 tbsp butter
  • 2 tsp freshly grated romano cheese 

Step 1

  • Preheat oven to 400 degrees F. Combine garlic, rosemary, and mushrooms. Toss with 1-1/2 tbsp olive oil and vinegar. Spread onto foiled lined baking sheet and cook for 20 minutes.

Step 2

  • Combine broth and water in a saucepan over medium-low heat until warmed, keep warm. 
  • Separately, heat the remaining oil in a large saute pan over medium-high heat. Saute the shallots, about 1 minute. Add the rice, and lightly toast, do not brown.
  • Add wine, stirring constantly until the wine is fully absorbed.
  • Add half of broth and water mixture to the rice 1/2 cup at a time, stirring continuously, until the liquid is absorbed, about 10 minutes. Add cooked mushrooms with juices.
  • Add the remaining broth mixture to the rice 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender.

Step 3

  • Remove from heat and stir in the butter and romano. Enjoy!