Umami Mushroom Risotto with Parmesan

Recipe Collection: Dinner

Umami Mushroom Risotto with Parmesan elevates your dinner with the rich flavors of shiitake and baby bella mushrooms. This vegetarian Italian dish is a comforting choice, offering a luscious texture and a burst of umami in every bite. Perfect for family gatherings or a cozy night in, it pairs beautifully with salads or roasted vegetables.

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Overview

This savory risotto combines the earthy flavors of shiitake and baby bella mushrooms with creamy Arborio rice, enhanced by the richness of Parmesan cheese. Perfect for a comforting meal, this dish offers a delightful texture and a burst of umami in every bite.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Italian

Serving Size: 6

Cooking Time: 60 minutes

Ingredients

• 1 Tablespoon (tbsp) olive oil
• 0.5 Medium shallot, minced
• 4 Ounces (oz) shiitake mushrooms, sliced
• 3 Ounces (oz) cremini mushrooms, sliced
• 1.75 Cups Arborio rice
• 4 Tablespoons (tbsp) butter, divided
• 1.25 Cups dry white wine
• 3 Sprigs fresh thyme, minced
• 1 Pinch celery salt
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Quart (qt) hot vegetable stock
• 0.5 Cups Parmesan cheese, grated
• 0.25 Cups flat-leaf parsley, minced

Steps

1. Heat olive oil in a large saucepan over medium-high heat. Cook and stir the minced shallot in hot oil for 30 seconds. Add the sliced mushrooms and continue cooking until they begin to brown.
2. Stir in the Arborio rice and 2 tablespoons of butter; reduce heat to medium. Cook and stir until the shallot and mushrooms turn golden brown.
3. Pour in the white wine; simmer until evaporated, stirring constantly. Season with minced thyme, celery salt, salt, and pepper.
4. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock. Cook until evaporated, stirring constantly, about 7 minutes.
5. Pour in 1/2 of the remaining hot vegetable stock; continue to cook and stir until evaporated. Repeat once more with the remaining hot stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
6. Stir in the grated Parmesan cheese, minced parsley, and the remaining 2 tablespoons of butter. Serve immediately.

Enjoy your homemade Umami Mushroom Risotto with Parmesan!