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Epicurious

Mixed-Mushroom Risotto

3.9

(22)

"Being a vegetarian, I was delighted to find a hearty meatless main dish at the Stamford Plaza hotel in Auckland, New Zealand," writes Barbara Abbott of Santa Rosa, California. "The mushroom risotto was outstanding; I'd be pleased if you could get the recipe."

Recipe information

  • Yield

    Makes 8 first-course or 4 main-course servings

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, minced
6 ounces shiitake mushrooms, stemmed, caps sliced
6 ounces crimini mushrooms, sliced
2 cups arborio rice or medium-grain rice
1 1/2 cups dry white wine
5 1/2 cups vegetable stock or canned vegetable broth
2 bay leaves
1 cup grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
2 tablespoons (1/4 stick) butter
White truffle oil* (optional)
Additional grated Parmesan cheese

Preparation

  1. Step 1

    Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add all mushrooms; sauté until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed.

    Step 2

    Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes. Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately.

  2. Step 3

    • Available at Italian markets, specialty foods stores, and some supermarkets.
TagsRisottoItalianEuropeanArborio RiceRiceRice & GrainsShiitake MushroomMushroomVegetableCrimini MushroomParmesanCheeseDairyStarterMainDinnerGluten FreeNut FreeVegetarianSimmerBon Appétit
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