Ingredients

  • 1 12
    cups
  • 13
    lb
    fresh wild mushrooms or 2 0.5oz packages dried wild mushroom
  • 8
    tbsp
    butter
  • 2
    small shallots, minced
  • 4
    garlic cloves, minced (Pantry Friendly: 2 tsp. garlic powder)
  • 2
    fresh thyme sprigs (Pantry Friendly: 1/2 tsp. dried thyme)
  • 12
    tsp
    salt
  • 12
    tsp
    freshly ground pepper
  • 34
    cups
    dry white wine
  • 1
    tbsp
    lemon juice
  • 1
    cups
    mushroom stock (made from rehydrating the dried mushrooms) or 1 cup vegetable stock 4-5 cups vegetable stock, divided (if using fresh mushrooms, omitting the mushroom stock, you will need 5 cups of vegetable stock total. If you are using the dried mushroom stock, you will only need 4 cups of vegetable stock total)
  • 1
    cups
    heavy cream
  • 1
    cups
    freshly grated parmesan cheese
  • fresh parsley minced (Pantry Friendly: 1 Tbsp. dried parsley)

Nutrition Facts

Serving Size: 6
Serves: 6
Amount Per Serving
Calories: 640
% Daily Value*
Total Fat: 26g 33%
Saturated Fat: 26g
Trans Fat: 1.5g
Cholesterol: 43mg 14%
Sodium: 990mg 43%
Total Carbohydrate: 43g 16%
Dietary Fiber: 2g 7%
Sugars: 5g 10%
Protein: 22g 44%

Instructions

  1. If using dried mushrooms: Place mushrooms in a bowl. Pour 1 cup boiling water and 1 cup vegetable stock over mushrooms. Let sit at room temp for 30 minutes until mushrooms are tender. Reserve liquid to be used in the risotto.
  2. Melt 4 tbsp butter in a heavy large skillet over medium-high heat. Add mushrooms and shallots and saute until tender. Add garlic, thyme sprigs, salt and pepper and stir for an additional minute. Remove mushroom mixture from pan and set aside.
  3. Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.
  4. Add ¾ cup dry white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add mushroom stock or 1 cup of vegetable broth and stir until almost all broth is absorbed. Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed.
  5. Add mushrooms mixture into the rice and stir to combine. Gently stir in heavy cream and parmesan cheese and cook for an additional 5 min on low heat. Risotto should be creamy, but firm to the bite. Transfer risotto to a serving bowl and top with freshly ground pepper, shaved parmesan and fresh parsley.

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