Mushroom Risotto Recipe

Prepared with beef broth, this aromatic risotto made with Arborio rice and both fresh and dried mushrooms is finished with rich Gruyère cheese.

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Serves
4
Total Time
65
Prep Time
15
Cook Time
50

Ingredients

  • null 1 oz dried medley of mushrooms
  • null 1 cup boiling water
  • null 4 cups sodium-reduced beef broth
  • null 2 bay leaves
  • null 3 Tbsp butter, divided
  • null 2 large shallots, diced
  • null 1 stalk celery, diced
  • null 2 cloves garlic, minced and divided
  • null 1 Tbsp fresh thyme, finely chopped
  • null 1 Tbsp fresh rosemary, finely chopped
  • null 1 tsp salt, divided
  • null 1 tsp pepper, divided
  • null 1 cup RiceSelect® Arborio Rice
  • null 1 cup dry white wine
  • null 2 Tbsp grapeseed oil
  • null 8 oz mixed mushrooms, sliced
  • null ½ cup heavy cream
  • null 1 cup Gruyère cheese, shredded and divided
  • null 2 Tbsp fresh parsley, finely chopped
  • null 4 tsp fresh chives, finely chopped

Instructions

  1. Add dried mushrooms to heatproof measuring cup; pour boiling water over top. Let stand for about 10 minutes or until mushrooms are tender. Strain mushrooms, reserving mushroom liquid.
  2. In saucepan, combine broth, reserved mushroom liquid and bay leaves; bring to simmer. Reduce heat to low to maintain heat.
  3. Heat 2 tbsp butter in high-sided large skillet set over medium heat; cook shallots, celery, half of the garlic, thyme, rosemary, and 1/2 tsp each salt and pepper for 3 to 5 minutes or until shallots and celery are slightly softened. Stir in rice; cook for 2 to 3 minutes or until well coated. Pour in wine and add reserved mushrooms; cook, stirring constantly, until most of the liquid is absorbed.
  4. Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice is tender, about 20 minutes.
  5. Meanwhile, heat remaining butter and oil in separate skillet set over high heat; cook mixed mushrooms, and remaining garlic, salt and pepper for 5 to 8 minutes or until golden brown and tender.
  6. Stir half of the mushrooms and cream into risotto; cook for 1 to 2 minutes or until heated through. Stir in half of the Gruyère. Remove from heat. Stir in parsley and chives. Top with remaining mushrooms and Gruyère.