Creamy Risotto with Mixed Mushrooms

Ingredients 0/11

Step 1

Warm the chicken broth in a large pot over medium heat. Stir in the mushroom powder, then cover and keep it at a gentle simmer while you work on the risotto.

Step 2

In a separate large pan, heat 2 tablespoons of olive oil over medium-low heat. Add the shallot and cook, stirring often, until it’s soft but not browned, about 3 to 5 minutes. Toss in the rice and bay leaf, stirring to coat the grains evenly. Turn the heat up to medium and cook for another couple of minutes until the rice smells nutty and looks a little translucent. Pour in the wine along with about 1/4 cup of the warm broth, stirring constantly until the liquid is fully absorbed.

Step 3

Keep adding the broth a half cup at a time, stirring frequently and waiting until the liquid is mostly soaked up before adding more. This should take around 20 to 25 minutes, and you’re aiming for tender rice that still has a bit of bite—not mushy.

Step 4

While the risotto cooks, heat the remaining olive oil in a large nonstick skillet over medium heat. Add the mushrooms and cook, stirring often, until they release their juices and those juices evaporate—this will take about 5 to 7 minutes.

Step 5

Stir the cooked mushrooms into the risotto, then add the Parmesan and butter. Give everything a gentle mix, season with salt and pepper, and cover the pot. Let it sit off the heat for a minute or two to let the flavors meld.

Step 6

Serve topped with a sprinkle of chopped parsley and a little extra Parmesan if you like.