Mushroom Risotto Recipe

Name: Stone & Vine Urban Italians Mushroom Risotto Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Crimini mushrooms; 1 cup Portobello mushrooms; 1 cup Shiitake mushrooms; 3 cloves Garlic; 2 medium Shallots; 1 cup Arborio rice; 4 cups Vegetable broth; 2 tablespoons Truffle oil; 1 cup Parmesan cheese; 1 to taste Salt; 1 to taste Black pepper; 2 tablespoons Fresh parsley

Inspired by Stone & Vine Urban Italian

Time45m

Serves4

Roasted crimini, portobello & shiitake mushrooms, garlic, shallots & truffle oil

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Ingredients

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Mushrooms

1 cup Crimini mushrooms

1 cup Portobello mushrooms

1 cup Shiitake mushrooms

Aromatics

3 cloves Garlic

2 medium Shallots

Rice and Broth

1 cup Arborio rice

4 cups Vegetable broth

Finishing Touches

2 tablespoons Truffle oil

1 cup Parmesan cheese

1 to taste Celtic sea salt

1 to taste black pepper

2 tablespoons Fresh parsley

Method

Preparation

Roast the Mushrooms

Preheat your oven to 400°F (200°C). Clean the crimini, portobello, and shiitake mushrooms, and slice them into even pieces. Spread them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes until they are browned and tender.

Prepare Aromatics

While the mushrooms are roasting, finely chop the garlic and shallots. Set aside.

Cooking the Risotto

Sauté Aromatics

In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallots and garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.

Toast the Rice

Add the Arborio rice to the skillet with the sautéed aromatics. Stir for about 1-2 minutes until the rice is slightly toasted and coated with the oil.

Add Broth Gradually

Pour in 1 cup of vegetable broth, stirring continuously until the liquid is mostly absorbed. Repeat this process, adding broth one cup at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes).

Finishing the Dish

Combine Ingredients

Once the risotto is cooked, remove it from heat and gently fold in the roasted mushrooms, truffle oil, and grated Parmesan cheese. Season with salt and black pepper to taste.

Serve

Plate the risotto and garnish with fresh parsley. Drizzle with additional truffle oil if desired, and serve immediately.