SavorThis! | Mushroom Risotto

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.

Melt 3 tablespoons of butter in a large pan with high sides.

Add 1/2 cup of chopped shallots and sauté until translucent.

Warm 6 cups of low sodium chicken broth in a separate pot until simmering.

Add a mix of shiitake, oyster, and baby bella mushrooms to the pan with shallots.

Gently brush mushrooms with a wet paper towel to clean them before adding to the pan.

Season mushrooms with kosher salt and ground black pepper, and sauté until browned.

Add 2 cups of arborio rice to the pan and toast for about 1-1.5 minutes, stirring gently.

Pour in 1 cup of sherry wine and let it simmer for about 1.5 minutes.

Begin adding the warmed chicken broth about 1/2 cup at a time, stirring continuously until absorbed before adding more.

Continue stirring and adding broth until the risotto is creamy and al dente, checking for doneness by pulling back the rice with a wooden spoon.

Once done, remove from heat and stir in 1 cup of shredded parmesan cheese and 8 ounces of mascarpone cheese.

Add a little more kosher salt and ground black pepper to taste, and stir until well combined.

Serve with a garnish of reserved parmesan cheese and fresh thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens