Description
A rich and velvety Italian rice dish featuring earthy mushrooms, aromatic shallots, and a finish of Parmesan cheese and butter.
Ingredients
Scale
- 1.5 cups Arborio rice
- 1 lb mixed mushrooms (Cremini and Shiitake), sliced
- 5 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 4 tbsp unsalted butter, divided
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sauté mushrooms until browned and moisture has evaporated. Remove mushrooms and set aside.
- Melt 2 tbsp butter in the same skillet over medium heat. Add shallots and cook until translucent, then stir in garlic for 30 seconds.
- Add Arborio rice to the skillet and toast for 2 minutes, stirring constantly until edges are translucent.
- Pour in white wine and stir until the liquid is fully absorbed.
- Add warm vegetable broth one ladle at a time, stirring frequently. Wait for each ladle to be absorbed before adding the next.
- Once rice is tender but al dente, stir the sautéed mushrooms back into the pan.
- Remove from heat. Vigorously stir in the remaining 2 tbsp of butter and the grated Parmesan cheese.
- Fold in fresh parsley and season with salt and black pepper to taste. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian