Herb Mushroom Risotto
This risotto is so creamy and hearty you don't even need a protein with it. Serve it as a main dish with chicken or shrimp pan seared finished in wine and butter.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course, Side Dish
Cuisine Italian
- 1 cup arborio rice
- 3 cups chicken or vegetable broth, warmed
- 1 cup sliced mixed mushrooms, cremini and shitake
- 2 tbsp olive oil
- ½ cup white wine
- ½ cup grated parmesan
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- ½ tsp fresh ground pepper
In a medium saucepan, heat olive oil and add rice. Stir until rice just begins to change color. Then add the wine. Cook on moderate low heat until the wine is absorbed.
Stirring almost constantly, add the warm broth 1/2 cup at a time. Waiting to add more after each is absorbed.
Before adding the last 1/2 cup, stir in the mushrooms and herbs. Let cook for a minute then add the remainder of the broth.
Let simmer on low stirring occasionally until all liquid is absorbed and the rice is tender.
Stir in parmesan just before serving. Sprinkle more and any remaining herbs on top to serve.