exotic mushrooms, imported arborio rice, white wine, Reggiano parmesan

In a saucepan, heat the vegetable broth over medium heat and keep it warm throughout the cooking process.

Prepare the Broth

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mixed mushrooms and sauté until they are golden brown, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.

Sauté the Mushrooms

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped shallots and sauté until translucent, about 2-3 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.

Cook the Aromatics

Stir in the Arborio rice and cook for about 2 minutes until the rice is lightly toasted.

Add the Rice

Pour in the white wine and stir continuously until the wine has mostly evaporated.

Deglaze with Wine

Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Cook the Risotto

Once the rice is cooked, stir in the sautéed mushrooms and grated Reggiano Parmesan cheese. Season with salt and black pepper to taste.

Finish with Cheese and Mushrooms

Garnish with fresh parsley and serve immediately while hot.

mushroom risotto

Recipe information

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