Print Options:

Risotto with Mixed Mushrooms

Yields8 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

This is our classic Risotto recipe. It’s creamy, it’s flavorful and it’s a blank canvas for toppings! For this version, we topped our risotto with mushrooms sautéed with fresh herbs and garlic.
And since we used vegetable stock, this is a vegetarian dish packed with B vitamins, anti-oxidants and potassium!

Pair Recipe with Risotto with Mixed Mushrooms with:
Pan Fried Eggplant

Similar Colavita Recipes:
Risotto with Porcini and Prosciutto
Risotto with Leeks

 6 tbsp Colavita Extra Virgin Olive Oil
 2 tbsp butter
 1 small white onion, finely chopped
 2 cups Colavita Arborio or Carnaroli Rice
 1 cup dry white wine
 8 cups Rachael Ray Vegetable Stock
 1 cup grated Parmigiano reggiano (plus more for garnish)
 Salt and freshly ground pepper
For the Mushrooms:
 1 lb mixed mushrooms
 Salt and freshly ground black pepper
 2 tbsp fresh thyme
 4 cloves garlic, crushed
 2 tbsp Colavita Extra Virgin Olive Oil
 2 tbsp butter
 2 tbsp Colavita Prosecco Wine Vinegar
 Colavita Roasted Garlic Extra Virgin Olive Oil for Drizzling (optional)
Prepare the Mushrooms ahead:
1

Heat the Colavita olive oil and the butter in a medium skillet over medium-low heat.

2

Add the cloves of crushed garlic and sauté until softened, about 5-7 minutes.

3

Add the mushrooms, salt and pepper, and thyme. Sauté until the mushrooms are wilted about 5 minutes.

4

Remove from the heat and mix in the Colavita wine vinegar.

5

Set aside while you prepare the risotto.

Prepare the Risotto:
6

Pour the stock in a medium stockpot. Bring to a simmer over medium heat.

7

Heat the Colavita olive oil in a 3 quart wide saucepan over low heat; stir in the onion and sauté until tender and golden yellow but not browned, about 10 minutes. Add a splash of water to the onion to prevent it from browning. This will also dilute the acidity of the onion.

8

Stir in the rice. Sauté the rice until the edges of the rice become transparent, about 5 minutes. Make sure to coat all the grains of rice with the olive oil.

9

Pour enough broth into the pan to cover rice by ¼ inch. Adjust heat to maintain a lively simmer--but not a steady boil--and simmer, stirring constantly, until the liquid is absorbed and you can see the bottom of the pan when you stir the rice, about 5 minutes.

10

Continue adding liquid, each time adding just enough liquid to cover the rice by ¼ inch and simmering until the rice has absorbed the liquid and is tender but still firm in the center, about 25 minutes.

11

If the rice is too thick, add more broth. You don’t want risotto to be the consistency of oatmeal.

12

Remove from the heat and stir in the butter and parmesan cheese.

13

Taste and season with salt and pepper as desired.

14

Divide the risotto into bowls and top with the mushrooms.

15

Serve with passed grated parmesan cheese.

Nutrition Facts

Servings 8