This creamy mushroom risotto recipe is a hearty dinner filled with mouthwatering garlicky mushrooms, flavorful herbs, and parmesan. It's a comforting vegetarian dish that anyone can make!
½cupfreshly grated Parmesan cheese(more for garnish, if desired)
2tablespoons(or more) chopped fresh parsley
Instructions
Preheat oven to 425°F.
Place the dried chanterelle mushrooms in a bowl, and pour boiling water over them. Let them soak for at least twenty minutes.
Place the white mushrooms on a large-rimmed sheet tray and toss with olive oil, thyme, and a sprinkle of salt and pepper. Spread into a single layer and roast for 15 minutes, stir, and roast for another 5 to 10 minutes or until golden brown and cooked.
Meanwhile, bring the stock to a simmer in a saucepan.
In a large deep sauté pan, melt the butter over medium heat. Add rehydrated and drained chanterelles, garlic, and onion, and sauté for about 5 minutes or until onions are translucent. Add the rice and cook for another 2 to 3 minutes to toast the rice, stirring frequently.
Add the white wine and bring to a boil. Reduce liquid by about half, 2 to 3 minutes. Add ½ cup of simmering stock, and keep stirring nearly constantly, making sure to push down any rice stuck to the edges of the pans. Once the liquid is nearly absorbed, add another ½ cup of stock, stirring constantly. Continue to do this until the rice is cooked but still slightly chewy, about 25 minutes.
Remove from heat and stir in Parmesan cheese and roasted mushrooms. Garnish with fresh parsley and serve immediately.
Video
Notes
If you prefer, substitute another roasted vegetable of your choice.
Fridge Storage: Store leftover risotto in an airtight container and refrigerate leftovers within 2 hours. Reheat within 1 to 2 days, either in the microwave or on the stovetop until it’s hot throughout. If needed, add a bit of extra broth or water to the risotto before reheating to help loosen it up.
Freezer Storage: Risottos aren’t the best freezer meals. However, you can freeze this recipe in a pinch. Store the mushroom risotto in a freezer-safe container and freeze it for up to 2 months. Thaw the risotto in the fridge overnight before reheating.