Mushroom risotto is a popular vegetarian Italian rice dish. This vegetarian mushroom risotto recipe uses shallots, Porcini mushrooms and lots of Parmesan or Romano cheese for a creamy Italian vegetarian risotto you can serve as a hearty side or as a main dish.
Porcini mushroom risotto recipe courtesy of Fantastic Foods. If you like meatless mushroom risottos, you might also want to try this shiitake and edamame risotto with white wine and Parmesan.
Ingredients:
- 1 1/2 cups Arborio rice
- 5 cups vegetable broth
- 1/2 cup dry porcini mushrooms
- 1 cup white mushrooms, sliced
- 2 tbsp shallots, chopped
- 1/4 cup butter
- 2 cloves garlic, chopped
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1 cup Parmesan, Romano or asiago cheese (optional)
- 1 tbsp chopped fresh parsley (optional)
Preparation:
Combine butter, garlic, shallots, mushrooms and Arborio rice and heat for about 2 minutes, stirring well.
Add white wine and let simmer on low for 2 minutes.
With lid off, add vegetable broth and cream, and let simmer on low until liquid is absorbed; approximately 25 minutes, stirring regularly.
Add cheese, salt and pepper to taste.
Garnish with parsley, and extra grated cheese.
