Dear Moscato

In the Kitchen with Kris: Mushroom Risotto

Eating In· Eats

Welcome to another In the Kitchen with Kris! Today I’m sharing one of my favorite meals Kris makes, the mushroom risotto.

If you missed our first-ever recipe, check it out: Cucumber salad.

Mushroom Risotto | Dear Moscato Blog

Almost two years ago, Kris started getting into cooking risotto. I believe it all started because I wanted to try a healthier version at home so he went along with it, researched different recipes and played with it for a bit.

I know there’s different risotto versions but we both really like mushrooms so he went with a mushroom risotto recipe.

Honestly it’s absolutely delicious and goes great on the side or as a main course.

I will say though, this one takes a bit longer to make than I’d like, so don’t cook this one if you’re already hungry!

Also, please note we made this one dairy-free and vegetarian, but you can always use chicken stock, butter and add parmesan cheese.

I’m not going to lie, it tastes better with parmesan cheese but dairy and I don’t really get along so dairy-free it had to be.

Check out the mushroom risotto recipe below.

Mushroom Risotto Ingredients | Dear Moscato Blog
Vegetable Stock | Dear Moscato Blog
Cooking Mushrooms | Dear Moscato Blog
Sauté Shallots | Dear Moscato Blog
Mushrooms | Dear Moscato Blog
Mushrooms in Vegetable Stock | Dear Moscato Blog
Arborio Rice for Mushroom Risotto | Dear Moscato Blog
Arborio Rice in Wine | Dear Moscato Blog
Mushrooms and Arborio Rice | Dear Moscato Blog
Mushroom Risotto and Parsley | Dear Moscato Blog
Print Recipe
 Mushroom Risotto
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
  • 8 cups vegetable stock optional chicken stock
  • 2 cups arborio rice
  • 3 cups Baby Bella mushrooms, sliced
  • 1 clove garlic
  • 1 tsp olive oil
  • 2 tsp olive oil optional butter
  • 2 shallots, minced
  • 1 cup white wine
  • salt and pepper
  • 1/2 cup grated parmesan cheese optional
  • 4 tsp parsley
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
  • 8 cups vegetable stock optional chicken stock
  • 2 cups arborio rice
  • 3 cups Baby Bella mushrooms, sliced
  • 1 clove garlic
  • 1 tsp olive oil
  • 2 tsp olive oil optional butter
  • 2 shallots, minced
  • 1 cup white wine
  • salt and pepper
  • 1/2 cup grated parmesan cheese optional
  • 4 tsp parsley
Instructions
  1. Heat vegetable stock in a small pot and keep on low heat.
  2. In a medium pan sauté garlic in 1 tsp olive oil.
  3. Add mushrooms, salt and pepper.
  4. Add 1/2 cup of the vegetable stock and let the mushrooms cook for about 4 minutes, then set aside.
  5. Add 2 tsp olive oil (or butter) to a large pan on medium heat. Add shallots and sauté.
  6. Add the arborio rice mixing until well coated and translucent.
  7. Add wine, salt and pepper, and mix until it is absorbed into the rice.
  8. Ladle 1 cup vegetable stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed (about 30 minutes).
  9. Add mushrooms, optional parmesan cheese, and parsley.
  10. Voilá! There's your mushroom risotto.
In the Kitchen with Kris | Dear Moscato Blog
Mushroom Risotto Recipe | Dear Moscato Blog

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Let me know if you try it. Feel free to comment below or tag me on Instagram, would love to see it!

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