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Tuscan Mushroom Risotto

Tuscan Mushroom Risotto — a rice recipe, 12 ingredients, about 60 min.

Serves 4 · 60 min · Rice

contains dairycontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ¼ cup unsalted butter
  • 2 garlic cloves, chopped
  • 2 tablespoons shallots, chopped
  • ~½ cup dry porcini mushrooms
  • 1 cup white mushrooms, diced
  • 1½ cups risotto rice
  • ½ cup white wine
  • 5 cups chicken broth or vegetable broth
  • ¼ cup heavy cream
  • 1 cup choice of Parmesan, Romano cheese, or Asiago cheese
  • Salt and freshly ground pepper to taste
  • 1 tablespoon parsley, chopped
Make it lactose-friendly
  • ¼ cup unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
  • ¼ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
  • 1 cup choice of Parmesan, Romano cheese, or Asiago cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Keep broth heated in a medium-size saucepan.
  2. On medium heat in a large pan combine butter, garlic or garlic oil, shallots, mushrooms, and rice.
  3. Heat for about 2 minutes, stirring well.
  4. Add white wine and let simmer on low for 2 minutes.
  5. With lid off, add chicken or vegetable broth, add cream, and let simmer on low until liquid is absorbed, approximately 25 minutes, stirring regularly.
  6. Add cheese of choice and salt and pepper to taste.
  7. Garnish with parsley and grated choice.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0