Creamy Mushroom Risotto

Ingredients

• 1 cup Arborio rice
• 1 Onion (Finely diced)
• 1 cup Mixed mushrooms (Brown, oyster, and portobello mushrooms; cleaned and chopped)
• 3 tbsp Butter (Plus more for finishing)
• 2 tbsp Olive oil
• 0.5 cup White wine
• 3 cups Mushroom stock (Use 3–4 cups; made from rehydrated dried shiitake and the soaking liquid; warm before adding)
• 0.5 cup Parmesan cheese (Grated)
• 3 tbsp Boursin cheese (About half a small wheel)
• 2 tbsp Chives (Chopped)
• Salt and pepper (To taste)

Steps

1. 1

   Heat the olive oil in a large pan over medium heat. Add the cleaned, chopped mixed mushrooms, season with salt and pepper, and sauté until they are golden. Add the measured butter, continue cooking until incorporated, then remove the mushrooms from the pan and set them aside.

2. 2

   Using the same pan, add the finely diced onion and cook until soft.

3. 3

   Add the arborio rice to the softened onion and toast it for 1–2 minutes, stirring so the grains are coated and lightly toasted.

4. 4

   Pour in the white wine to deglaze the pan. Cook, stirring, until the wine has been absorbed.

5. 5

   Add the warm mushroom stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for about 18–20 minutes, until the rice is creamy and tender.

6. 6

   Stir the sautéed mushrooms back into the risotto.

7. 7

   Stir in the remaining butter, grated Parmesan, Boursin cheese, and chopped chives.

8. 8

   Adjust the seasoning with salt and pepper to taste, then serve hot.

Notes

The source specifies additional butter for finishing but does not give an amount. The stock quantity is given as a range of 3–4 cups. The source does not specify a wine substitution; comments suggest the question but do not provide an authoritative alternative.

Nutrition per serving

• main
• vegetarian
• Italian
• stovetop
• weeknight
• 30-minute meal
• creamy
• rice dish