Ingredients
- Mushrooms:
- 500 g (1 lb) mushrooms, sliced 1/8″ thick
- 250 g (1/2 lb) mushrooms, quartered
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Risotto:
- 1 tablespoon butter
- 1 garlic clove, minced
- 2 eschallots (French onions), finely chopped (or 1/2 onion)
- 1/4 cup dry white grape juice (non-alcoholic substitute for wine)
- 1 1/4 cups Arborio rice, uncooked
- 5 cups low-sodium chicken or vegetable stock, warm
- Finishes:
- 1/2 cup cream (optional but recommended)
- 2 tablespoons (30 g) butter (optional)
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For Serving:
- Fresh parsley or chives, chopped
- Extra freshly grated Parmesan
Instructions
- Cook Mushrooms: Heat 1 tbsp oil and half the butter in a large heavy pot over high heat. Add half the mushrooms, cook ~4 minutes until golden. Add half the garlic, 1/4 tsp each salt and pepper, cook another 1.5 minutes, then transfer to a bowl. Repeat with remaining mushrooms and set aside.
- Start Risotto: Lower heat to medium. In the same pot, melt 1 tbsp butter. Add garlic and onion; cook 2 minutes until translucent. Stir in grape juice and simmer 2 minutes until mostly evaporated, scraping the bottom of the pot.
- Add Rice: Stir in Arborio rice for 1 minute until semi-translucent.
- Cook with Stock: Add 1.5 cups warm stock, stir occasionally until absorbed (~3 minutes). Repeat with stock additions until rice is tender but slightly firm and risotto is creamy (~20 minutes total).
- Finish: Stir in cream, butter, Parmesan, salt, and pepper until creamy. Mix in half the mushrooms.
- Serve: Reheat reserved mushrooms if needed. Spoon risotto into bowls, top with remaining mushrooms and their juices. Garnish with parsley and extra Parmesan. Serve immediately.
Notes
- For a vegetarian option, use vegetable broth instead of chicken.
- Consistency should be creamy and slightly loose, not thick or stodgy.
- Use high heat initially to brown mushrooms properly for deep flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg
