In a covered stockpot, bring the stock to a boil then reduce the heat to low and simmer.
In a large saucepan on medium heat, cook 2 tablespoons of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook for two minutes. Reduce the heat to low and add the garlic, stir well and cook for 4 minutes. Raise the heat to medium-high, add the mushrooms, and 1 tablespoon of the parsley and cook for 3 minutes, stirring to prevent sticking. Add the wine and deglaze. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir until all the wine has evaporated, about 2 minutes more.
Add 3 cups of the simmering stock and bring to a boil, stirring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let the rice cook 15 more minutes.
Stir the risotto. Raise the heat to medium and add 1/2 cup of simmering stock, stirring well until it is all incorporated. continue adding the simmering stock 1/2 cup at a time, and stirring well until all the risotto is cooked, about 5-8 minutes. Taste the rice with each addition of the stock it is perfectly cooked when tender to the bite. Don't worry if you haven't used all the stock.
Turn off the heat, optionally add cream and butter, the rest of the parsley, the cheese and 1/2 cup of remaining simmering stock. Mix well and let the risotto rest for 3 minutes. Serve on a plate or deep pasta bowls. Pair with a Pinot Grigio and a crisp Italian salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (517g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 148 (26%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 42.8mg||13 %|
|Sodium 619.8mg||21 %|
|Potassium 549.1mg||14 %|
|Total Carbohydrate 82.7g||24 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 79.9g|
|Protein 16.6g||24 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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RussellJimGreat dish and was very proud of my results. Personally I would suggest a little less salt -I used chicken stock cubes to make the stock which I think is quite salty anyway. Although it look complex, the timings are pretty simple and obvious when more stock is needed. This turned out better than some risotto I have had in restaurants (and I am a total beginner!!)2y ago
ishushuLooks quite healthy and easy to make3y ago
msparks4321Very yummy!!3y ago
Tinkabellez15Yum! Was a bit of work timing everything so if you have time it's perfect3y ago
gussskThis dish, coupled with the great recipe and ingredients, made me feel like a true chef. I only had portobello mushrooms. Didn't have heavy cream (which I recommend NOT adding. Once you put in the cheese it is plenty creamy4y ago
daveransomAwesome! I halved the recipe and substituted white button mushrooms instead of crimini. Needed more salt. Definitely add the cream and cheese (just not too much cheese!).4y ago
MrsswillVery good. Didn't have cream, so used the same amount of milk. Had to halve the recipe since it was just for my husband and I. There was still a lot left. We'll definitely have it again. Thanks for the posting :)4y ago