How To Make Mushroom Risotto || Easy Mushroom Risotto Recipe || Mushroom Risotto Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Prepare 3 cups of carnaroli rice or arborio rice.

Rehydrate dehydrated mushrooms in hot water for about an hour and then dice them up.

Dice one large onion and one shallot finely.

Heat a large skillet over medium to medium-high heat and add olive oil.

Add the diced onion and shallot to the skillet and sweat them down until caramelized.

Add the rice to the skillet and stir to coat it in oil, allowing it to warm up and release starch.

Pour in about 1/2 cup of white wine to deglaze the pan and stir until most of the wine evaporates.

Add one ladle of mushroom broth to the rice and stir to combine.

Turn the heat up slightly and begin adding more broth (mushroom and chicken) while stirring constantly.

Continue adding broth in increments, stirring continuously until the rice is cooked and creamy.

Taste the risotto and adjust salt as needed, keeping in mind the cheese will add saltiness later.

Add cheese and a few drops of truffle oil to the risotto, stirring to combine before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens