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?
Cook Mushrooms: Clean then slice mushrooms into ¼ inch slabs. Heat 1 Tbsp unsalted butter 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 unsalted butter in the pan over medium heat. Add 2 medium shallots and 2 cloves garlic, cooking until shallots are translucent and soft, about 3 minutes. Add 1 ½ cups arborio 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 1 cup white 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 15 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 1 cup grated parmesan cheese, 2 Tbsp heavy cream, and mushrooms. Taste and add salt and pepper to suit your liking.
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Notes
*If not using wine, use 1 extra cup of broth.
Store leftover risotto in an airtight container in the fridge for up to 5 days.