Rich & Creamy Mushroom Risotto is an easy dish to make when you crave a delicious and comforting Italian recipe. It has rich flavor, amazing texture, and perfect for Meatless Monday!
After what it seems like a never-ending trip, I’m finally back… with a cold. And I’m pretty sure I’m allergic to work. My schedule has been off lately, mainly due to the fact that I am crawling to my bed by 8pm because I can barely keep my eyes open anymore. But I’m so happy to be home. Europe was so much fun and I can’t stop telling people how magical the food was and how amazing their architecture is. And it was a nice break not doing anything other than eating and walking. I missed my kitchen so much that I decided to start cooking the minute I got back home. And when I did, this mushroom risotto came to mind.
I love a good, creamy risotto, but to be fair – who doesn’t? I’m sure you get what I mean. So, in between jetlag, I found this mushroom blends from BLENDABELLA in the pantry. And felt like I had hit the jackpot. Oh yay! I was so excited to see it and quickly started gathering the rest of the ingredients.
BLENDABELLA started their goal to grow America’s Favorite Mushroom back in 1928 in Temple, Pennsylvania; and to this day they still continue bringing high quality and innovative products to the marketplace in three regional flavor options: Zesty Mexican, Coconut Thai, and Rustic Tuscan. I really enjoy how they value fresh, quality mushrooms that allow you to prepare exceptional cuisine with their umami taste qualities as well as adding fresh portabella mushrooms to each option. Learn more about BLENDABELLA on their website, Facebook, Twitter, Instagram, or Pinterest for more recipes.
Making risotto does not need to be hard or intimidating. The secret is having all the risotto ingredients at the same temperature, including the broth. Adding cold broth to a hot pan of cooking rice will cool everything down, whereas keeping a constant cooking temperature keeps everything moving along at the right pace. So, be sure to have your broth in a separate pot and keep it warm.
To top it off, I am adding chicharrones to this risotto for extra crunch and texture. But this is optional. Craving for more quick and easy dinner recipes? You should try this Miso Pesto Ramen or Chicken Satay Bowl.Print
Meatless Monday is more tasty with this rich & creamy Mushroom Risotto! It is an easy dish to make when you crave a delicious and comforting Italian recipe.
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1 garlic, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 8 cups chicken stock
- 3 tablespoons BLENDABELLA mushrooms
- 1 cup grated parmesan
- Salt and pepper
- Chicarrones, optional
Add butter in a large, heavy based saucepan and add the shallot and garlic. Fry over a gentle heat for 2-3 minutes, until softened.
Stir in the rice and coat in the butter. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add 1 cup of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
Add the mushrooms and stir into the risotto, adjust with salt and pepper. Serve with freshly grated Parmesan and chicarrones.