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Mushroom and parmesan risotto recipe

Mushroom and parmesan risotto recipe

  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Mushroom risotto

This is a quick, delicious risotto which can be served as a main or side dish. Goes really well with grilled chicken or pork chops.


Uusimaa, Finland

21 people made this

IngredientsServes: 2

  • 2 tablespoons butter
  • 150ml risotto rice
  • 1 small onion, diced
  • 500ml chicken stock
  • 1 tablespoon butter
  • 200g mushrooms, washed and sliced
  • 3 tablespoons grated Parmesan cheese
  • freshly ground black pepper
  • some sprigs of fresh thyme

MethodPrep:15min ›Ready in:15min

  1. Melt 2 tablespoons butter in a large non-stick pan over a medium heat. Add the rice, stir for a few minutes. Add the onion, stir to combine. Pour about 100ml of the stock over the rice mix, let it be fully absorbed then add another 100ml of stock. Carry on till all the stock has been added. Cover pan with a well-fitting lid, lower the heat, and let it cook for 10-15 minutes.
  2. Meanwhile, melt the remaining butter in a frying pan, and quickly fry the mushrooms.
  3. Add the cooked mushrooms to the rice, stir in the cheese, then the black pepper. Check the seasoning. Finally, add the fresh thyme sprigs and serve.

Tip

Best to use butter rather than margarine, to bring out the flavour of the mushrooms. Also, fresh thyme tastes better than dried thyme in this dish. The Parmesan can be substituted for pecorino cheese.

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Recipe Summary

  • 1 ounce dried porcini mushrooms
  • 1 cup hot water
  • 1 (32 ounce) carton beef stock
  • ¼ cup olive oil, divided
  • 3 cloves garlic
  • 1 teaspoon dried rosemary
  • salt and ground black pepper to taste
  • 1 cup white wine, divided
  • ¼ cup butter, divided
  • 1 shallot, chopped
  • 1 ¾ cups Arborio rice
  • ⅓ cup grated Parmesan cheese

Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.

Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.

Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves cook until fragrant, about 2 minutes. Add mushrooms cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.

Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.

Ladle 1/3 of the warm stock into the saucepan cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.

Remove risotto from the heat stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.


Recipe Summary

  • 3 quarts water
  • 1 ounce dried porcini mushrooms
  • 1 teaspoon whole black peppercorns
  • 1 stick unsalted butter
  • 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large
  • 1 medium onion, finely chopped
  • Coarse salt and freshly ground pepper
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 1 cup grated Parmesan cheese
  • Garnish: shaved Parmesan cheese

Bring water, dried porcini mushrooms, and peppercorns to a boil in a medium pot. Reduce heat, and simmer gently for 1 hour. Strain stock (you should have 7 to 8 cups) discard solids. Return to pot cover to keep warm.

Melt 3 tablespoons butter in a large saucepan over medium-high heat. Cook mixed mushrooms until tender and slightly browned all over, about 3 minutes transfer to a plate.

Melt 3 tablespoons butter in saucepan over medium heat. Cook onion until tender and translucent, about 5 minutes. Season with salt. Stir in rice, and cook until coated, 1 to 2 minutes. Add wine, and cook until almost completely absorbed, 3 to 4 minutes.

Ladle 1 cup reserved stock over rice, and cook, stirring constantly with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next, until grains are al dente but not crunchy, about 30 minutes. (You'll probably only use 6 to 7 cups stock. Add remaining stock to loosen the risotto, if desired.)

Remove from heat, and season with salt and pepper. Stir in remaining 2 tablespoons butter and the grated Parmesan. Top risotto with sauteed mushrooms (reheat if necessary), and garnish with shaved Parmesan.


Instructions

This creamy Mushroom Risotto recipe, made with Minute® Instant Brown Rice, is quicker to prepare than traditional risotto but has a similar flavor. Serve it as a side dish alongside your favorite lean meat and a simple green salad.

Step 1
Melt butter in a large saucepan. Add mushrooms, dried basil and garlic powder and sauté for 2-3 minutes. Add broth and water and bring to a boil.

Step 2
Add rice cover. Cook on low heat for 10 minutes. Remove from heat. Let stand for 5 minutes.

Step 3
Stir in Parmesan cheese.

Recipe Tips
If you want to incorporate more vegetables into this dish, add 1 cup of frozen peas to the broth and mushroom mixture.

For a vegetarian version of this dish, substitute vegetable broth for the chicken broth.

Speedy Risotto

Risotto may be considered slow-cooked, Italian comfort food, but you can make your own creamy and flavorful quick risotto at home! It doesn’t have to take an eternity to make, especially when you make it with Minute® Instant Brown Rice, which cooks up in just 10 minutes.

Fewer Ingredients, Same Great Flavor

If you’ve never made risotto before, we’ll give you a few tips on how to make it your best yet, in just 20 minutes! First, start out by heating the butter in your saucepan. When it begins to melt, add in the sliced mushrooms to cook in the butter for a minute or two. Cooking these ingredients beforehand adds extra flavor to the water and the rice. When the mushrooms are beginning to cook, toss in the seasonings and, after another minute, mix in the broth and water. Heat until it boils and stir in the brown rice and cook. Finally, stir in the Parmesan for a cheesy topping.

If desired, feel free to add some extra butter to the starting mixture, a good risotto is creamy and thick in texture. This is a key part of risotto the flavors of the other ingredients should be infused into the grains. To add a little extra flavor to this dish, sauté a finely chopped onion and minced garlic clove in the melted butter for a few minutes before adding the mushrooms.

Buon Appetito!

Add a rich flavor to your Italian rice dish by cooking the rice in chicken or beef broth. Add some sliced cherry tomatoes to the top of this dish to complement the mushrooms and to complete the Italian theme of this dish. Serve as a side dish or as a hearty main dish topped with a bit of cooked shredded chicken or other protein of choice.


Rustic Mushroom Risotto with Parmesan Cheese

This mushroom risotto goes great with a nice piece of crispy chicken or if you are vegetarian, I would serve it with a large salad.

You want to use a thick pot or dutch oven so the heat is evenly distributed and the bottom doesn’t burn.

We like to use Portobello mushrooms for this recipe but you could always change it up and use whatever mushrooms you have on hand or would love to try.

Arborio Rice is a favorite because it has that rich nutty flavor that’s so delicious in a mushroom risotto.


This post happens to be for a mushroom risotto recipe , but you could make it plain, with any fresh vegetables you have, or just toss in herbs and nuts. In this instance I&rsquom making it with mushrooms so I purchased 2 different kinds. You will want to sauté to al dente any vegetables you are adding before starting the risotto.

Bear in mind that it may look like a lot of mushrooms but when you saute them, they will shrink a lot. In this photo it is the same amount of mushrooms before and after cooking.

Mushrooms take the comfort factor to a whole new level. I sauté the mushrooms to al dente before adding them in at the last minute. The earthy tones come out and add a depth of flavor to the dish. (This also is a bonus when making risotto for kids who hate mushrooms&hellip..you can plate up their meals, then have all the extra delicious mushrooms for the people who love them.

I usually pick a wine I really like so we can have a glass with dinner, which these days are Rieslings. The wine is sweet enough to counter balance the saltiness of the Parmesan cheese, but light enough to not make the dish really heavy.

I prefer Rieslings with a slight effervescence (which is the result of the grapes grown in loam soil&hellip my favorites being from Germany.)

Don&rsquot be intimidated by the reality cooking shows that say its hard to make&hellip.because it isn&rsquot&hellip&hellipbut then again you don&rsquot have to tell anyone that&hellip..It can be your secret.

Looking for other comfort food recipes to make during the week? Check both these recipes for easy weeknight entertaining!

Pin This recipe to your Easy Weeknight Meal Board so you have it when you are looking for things to make. If you would like to receive email updates when we have new posts up sign up for the mailing list on this page here where it says &ldquojoin the west via midwest community! &ldquo


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Mushroom Pea Risotto Recipe

This tasty risotto comes together quick and uses simple ingredients you probably already have on hand. Use a skillet for sautéing the mushrooms while you prepare the rice, and have this dish done in less than 30 minutes.

Firstly, prepare the mushrooms. For this recipe, you can use whatever mushrooms you like or happen to have on hand. I typically use baby Bella mushrooms, but portobello, shiitake, or even button mushrooms would be fine.

Slice the mushrooms and sauté in a tablespoon of olive oil and garlic over medium high heat. You want to cook the mushrooms just until they start too brown and release some moisture.

Set the cooked mushrooms aside while you prepare the risotto.


Recipe Summary

  • 2 tablespoons butter
  • ½ pound mushrooms, thinly sliced
  • ⅔ pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 5 ½ cups canned low-sodium chicken broth or homemade stock (more if needed)
  • 1 tablespoon vegetable oil
  • ½ cup chopped onion
  • 1 ½ cups arborio rice
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley

In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.

In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.

Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.


Mushroom Risotto

This mushroom risotto recipe is one of the most delicious variations on the basic risotto recipe. This risotto is simply made with sauteed mushrooms, shallots, a touch of white wine, and arborio rice with some fresh parmesan cheese. But, the real magic comes from using mushroom stock, although vegetable stock can be substituted. You can find mushroom stock base in the supermarket or online. You can also make it yourself by simmering mushrooms, with or without celery, carrot, and onion.

The risotto method is a technique that involves stirring hot stock into the uncooked rice, a ladleful at a time, and cooking slowly as the stock is absorbed. This releases the rice's starches, making a creamy, velvety dish without using any cream. Making risotto is a time-intensive process, but done right, you will be richly rewarded with a wonderful dish.

Mushroom risotto is the perfect accompaniment for baked or roast chicken, pork roast, shrimp, or pan-fried fish. Or, make it into a complete one meal dish, and jazz up your risotto with some of the variations we've listed below the recipe.