If you like Italian food, but aren’t in the mood for pasta, risotto is a great alternative. This vegetarian version will excite both herbivores and carnivores alike.
Mushrooms aren’t just for salad anymore. They can be used in sauces, soups, stews, or a variety of other dishes. And, with so many different kinds available, you could have mushrooms every night of the week and never have the same one twice. This risotto calls for shiitake and crimini mushrooms, but portabello or button mushrooms may be substituted just as easily. So, depending on your mood, this recipe can be as exotic or as plain as you wish.
Mixed Mushroom Risotto
- 2 tablespoons olive oil
- 1 onion, chopped
- 5 garlic cloves, chopped
- 5-ounces shiitake mushrooms, stemmed and sliced
- 5-ounces crimini mushrooms, sliced
- 2 cups arborio rice
- 1 cup dry white wine (such as chardonnay)
- 4 cups vegetable stock
- 1 cup grated Parmesan cheese
- 1 tablespoon basil
- 1 tablespoon thyme
- Heat oil in a large skillet; add and sauté the onions and garlic until tender, about 5 minutes.
- Add all the mushrooms and sauté until brown, about 3 minutes; add the rice and sauté for another 2 minutes.
- Add the wine and stir until the liquid is absorbed, about 5 minutes.
- Add the stock 1 cup at a time, stirring between each until the liquid is absorbed, about 20 minutes; by the end, the rice should be cooked and the mixture creamy.
- Stir in the Parmesan cheese, herbs, and butter until the herbs are combined and the cheese is melted, about 30 seconds. Serve hot with a sprinkle of Parmesan cheese on top.