For a dinner that breaks from your usual routine while also being a flavorful classic, give this Easy Mushroom Risotto recipe a try! Packed with mushrooms, wine, and cheese...what more could you want from a dinner?
4cupsmushroomsbutton, shiitake, portobello, or wild mushrooms
2Tbspolive oildivided, 30 mL
2mediumshallots finely chopped
1 ½cupsarborio rice
¼cupwhite wine optional120 mL
4cupswarm vegetable broth950 mL
½cupgrated parmesan cheese110 g
Salt and pepper to taste
Cook Mushrooms: Clean then slice mushrooms into ¼ inch slabs. Heat 1 Tbsp olive oil over medium heat in a large pot. Add mushrooms and cook until they begin to sweat (release their moisture) then brown slightly, about 5 to 10 minutes. Remove mushrooms from pan.
Toast Rice: Heat remaining 1 Tbsp olive oil in the pan over medium heat. Add shallots and garlic, cooking until shallots are translucent and soft, about 3 minutes. Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
Cook Rice: Add wine to the pot and simmer until wine has completely been absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
Serve: Stir in parmesan, butter, and mushrooms. Taste and add salt and pepper to suit your liking.