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Mushroom Risotto – a Savory and Creamy Italian Rice Dish

 
Today I’m going to show you what I did we these Pink Oyster Mushrooms! They were amazing and I decided to make a Mushroom Risotto out of them! Such an amazing and quite simple dish to make. I know you probably won’t have these mushrooms, so just use which ever mushrooms you love and I promise you, it will be perfect!

Mushroom risotto is a creamy Italian rice dish that is typically made with mushrooms, onion, white wine, and Parmesan cheese. The dish can be made with any type of mushroom, but it is traditionally made with porcini mushrooms.

Today I am making it with Pink Oyster Mushrooms. Mushroom risotto is usually served as a main course, but it can also be served as a side dish. This dish is relatively easy to make, and it can be made ahead of time and reheated when ready to serve.

Mushroom risotto is a versatile dish that can be adapted to suit any taste. For a heartier risotto, add some chopped bacon or sausage. For a vegetarian version, use vegetable stock in place of the chicken stock. Mushroom risotto is a delicious and easy way to enjoy the flavors of Italy.

If you are looking for a Mushroom Risotto recipe that will impress your guests, look no further – this one is sure to please!

 

Jump to Printable Recipe

 

 

Printable Recipe

Mushroom Risotto

5 from 5 votes

Ingredients
  

  • 3 cups Vegetable or Chicken Stock
  • 3 tablespoons Extra Virgin Olive Oil, divided
  • 1 cup Onion, diced 1/2"
  • 1 cups Arborio Rice, no substitutions
  • ½ cup Chardonnay
  • 2 Shallots, diced 1/2"
  • ¼ cup Sundried Tomatoes cut into very fine julienne
  • 1 - 1/2 pounds Cremini Mushrooms sliced or any mushrooms
  • 1/2 cup Port Wine
  • 1 teaspoon Thyme freshly chopped
  • Salt & Black Pepper freshly ground to taste
  • 3 to 4 ounces Brie Cheese
  • ½ cup Reggiano Parmesan Cheese freshly grated
  • 2 tablespoons Chives freshly chopped
  • 2 ounces Sweet Butter
  • Drizzle of Truffle Oil optional

Instructions
 

Heat the Stock

  • In a heavy-bottomed casserole (approx. 12" diameter and 4" to 6" deep), heat 2 tablespoons of olive oil and when hot, add the onions and the rice, add salt and pepper.  Toss the rice constantly until the grains turn light gold in color.  Add the Chardonnay wine and when all the wine has been absorbed by the rice, add the stock, one-cup at a time.  Simmer very slowly until all the stock has been absorbed.  Continue adding the stock, one-cup at a time, allowing the stock to be absorbed slowly.
  • In the meantime, in a sauté pan, heat 1-tablespoon olive oil, add the shallots sweat them for 2 minutes.  Add the sun-dried tomatoes. mushrooms salt and cook for 5 minutes.  Add the port wine and 1/2 cup chicken stock and let simmer for 5 minutes.
  • Return to the rice and add more stock until all has been absorbed.  Continue to stir slowly.  Add the mushroom mixture, the cheeses and continue to stir until almost all the liquid has been absorbed.
  • Adjust seasoning with salt and pepper if needed and stir in more butter, and chives and Drizzle truffle oil on top and serve immediately.

Notes

For the Extra Virgin Olive Oil:  click here
For the Truffle Oil:  click here
For the Porcini Mushroom Salt:  click here
For the Woll Non-Stick Fry Pan:  click here
For the Laser Thermometer:  click here
For a Signed copy of Chef Jean-Pierre's Cookbook:  click here
Like this recipe?Please share it with your family and friends!

 

Please be sure to share this recipe with friends and family! Thank you!

 

Chef Jean-Pierre

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