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    Home » Recipes » Pasta

    Mushroom Risotto

    By Chula King · April 24, 2015 · Updated March 8, 2022

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    Mushroom Risotto Mushroom Risotto is a perfect accompaniment to a number of dishes, This includes chicken schnitzel with mustard cream sauce. For the mushroom risotto, I took care of the mise en place, or getting everything ready.  Susan took over from there and actually made the risotto.

    For the Mushroom Risotto, I used an adaptation of Emeril’s Mushroom Risotto on Food Network. Like a lot of Emeril’s recipes, the list of ingredients is pretty long.

    Ingredients 

    I used the following ingredients for the Mushroom Risotto: Unsalted butter, shallots, garlic, mushrooms, dried thyme, salt, pepper, arborio rice, wine, chicken stock, heavy cream, Parmesan cheese, and chopped parsley.

    Ingredients

    Making the Mushroom Risotto 

    First, Susan sautéed the finely chopped shallots and minced garlic in melted butter in a heavy saucepan for several minutes.

    Saute shallots and garlic in butterThen she added the mushrooms. I know that the mushrooms look pretty awful. However, what I did was to chop them and then squeeze as much liquid from the mushrooms as possible. This causes the mushrooms to discolor.

    Adding Mushrooms

    After about a five minute sauté, Susan added the thyme, salt and pepper. Then, she added the rice.

    Adding RiceOnce the rice was opaque, Susan added the wine and continued to cook the rice, stirring constantly.

    Adding WineWhen the wine was nearly evaporated, Susan began adding the heated chicken stock in stages, again stirring constantly until the amount that had been added was nearly evaporated.

    Adding Chicken StockAfter all of the chicken stock had been added, Susan added the heavy cream and stirred the mixture until the cream was well incorporated.

    Adding CreamFinally, she added finely grated Parmesan cheese to the risotto.

    Adding Parmesan cheeseAfter Susan garnished the risotto with chopped parsley, it was ready to serve.

    GarnishingThe complete meal consisted of chicken schnitzel with mushroom cream sauce, mushroom risotto, steamed green beans and a Chardonnay.  Yum!

    Dinner

    If you’d like to make my complete meal, check out the Chicken Schnitzel with Mustard Cream Sauce.

    I hope you liked this recipe for Mushroom Risotto as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Mushroom Risotto(Adapted from Emeril's recipe on Food Network)

    Mushroom Risotto is a perfect accompaniment to a number of dishes, This includes chicken schnitzel with mustard cream sauce.
    5 from 1 vote
    Print Pin
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 399kcal
    Author: Chula King

    Ingredients

    • 1 Tablespoon unsalted butter
    • ¼ cup finely chopped shallots
    • 1 clove garlic minced
    • 6 ounces mushrooms chopped and squeezed
    • 1 cup Arborio rice
    • ¼ teaspoon dried thyme
    • ½ cup white wine or Vermouth
    • 2 ¾ cups chicken stock (See Tip 1)
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ¼ cup heavy cream
    • ½ cup finely grated Parmesan cheese
    • 1 teaspoon chopped fresh parsley leaves

    Instructions

    • In a heavy saucepan, heat butter over medium heat. Add the shallots and garlic; cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice, and cook, stirring constantly, until the grains are opaque, about 1 minutes. Stir in the thyme, salt and pepper. 
    • Add the wine and cook, stirring, until nearly all evaporated. Add ¾ cup of the chicken stock; cook, stirring constantly, until the stock is nearly all evaporated. Continue adding the stock ½ cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in the cream, the Parmesan cheese and the parsley. Mix well. 
    • Yield: 4 servings.

    Chula's Expert Tips

    1. To make this vegetarian, substitute vegetable broth for the chicken broth.

    Nutrition

    Calories: 399kcal | Carbohydrates: 48g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 591mg | Potassium: 390mg | Fiber: 1g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 1.5mg | Calcium: 165mg | Iron: 2.9mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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