Creamy Parmesan Mushroom Risotto Recipe Is a Double Whammy of Mushroom Flavor (9 Ingredients) Grains Side Dishes Vegetarian Dinner Italian Recipes Vegetables High Protein Recipes

Creamy and indulgent, this easy porcini mushroom risotto recipe can be a vegetarian main dish or a creamy side dish. The deeply flavored mushroom risotto recipe features dried porcini mushrooms and fresh mushrooms. A double whammy of mushroom flavor!

You don't need a lot of crazy ingredients to make this creamy Parmesan mushroom risotto. Here is your short shopping list for this vegetarian rice recipe: arborio rice, chicken broth, dried porcini mushrooms, butter, fresh mushrooms (read about the health benefits of mushrooms), onion, fresh garlic, dry white wine and Parmesan cheese (Parmesan has health benefits).

Make this easy Italian risotto recipe your own. You can try different mushrooms until you find your favorite. But don't change up the rice! Arborio rice is an Italian short-grain rice that's high in starch, making it perfect for risottos. Arborio rice is why risotto is al dente and creamy at the same time. Delish!

This Italian recipe is so easy and so good! The creamy Arborio rice is the perfect side dish recipe for pork, chicken lamb, turkey or beef, or serve it as a vegetarian main dish.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 28 ounces (2 cans) chicken broth
• 1/2 ounce dried porcini mushrooms
• 4 cups water
• 3 tablespoons butter (divided)
• 8 ounces fresh mushrooms (button, shiitake, oyster, cremini or a combination), cut into pieces
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan

Here's how to make it:

1. In a skillet, combine the chicken broth, water and porcini mushrooms. Bring to a boil and cook for 1 minute. Remove the mushrooms with a slotted spoon, chop and set aside. Keep the broth warm.
2. In another pan, melt 1 tablespoon of the butter. Add the mushrooms, porcini mushrooms, onion and garlic. Cook until onion and mushrooms are soft, about 5 minutes.
3. Add the rice and cook 1 minute, stirring. 
4. Add the white wine and cook until it has absorbed, about 2 minutes.
5. Start adding the hot broth 1 cup at a time and cooking until it has absorbed. Continue with the remaining broth until rice is tender, about 20 to 25 minutes. (You may not need all the broth. A ladle is the perfect tool for this.)
6. Turn the heat off and add the Parmesan and 2 tablespoons of butter. Season with salt and pepper. Serve with more freshly grated Parmesan cheese. Serve. Store any leftover risotto in an airtight container in the fridge. 

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