Mushroom Medley Risotto

Ingredients

• 4 cups low-fat chicken broth
• 1 tablespoon porcini mushroom powder
• 4 tablespoons olive oil, divided
• 1 shallot, finely chopped
• 1 cup Arborio rice
• 1 bay leaf
• 8 ounces mixed mushrooms, roughly chopped
• ½ cup freshly grated Parmesan cheese, or to taste
• 2 tablespoons unsalted butter
• salt and ground white pepper to taste
• 2 tablespoons chopped fresh parsley, or to taste

Step 1

Warm the chicken broth in a large pot over medium heat. Once it’s simmering, whisk in the mushroom powder, then cover and lower the heat so it stays warm while you make the risotto.

Step 2

In another large pan, heat 2 tablespoons of olive oil over medium-low heat. Add the shallot and cook it gently, stirring often, until it’s soft but hasn’t browned—this usually takes about 3 to 5 minutes. Toss in the rice and bay leaf, stirring to coat the grains evenly with oil. Turn the heat up to medium and cook the rice for a couple of minutes until it smells nutty and looks a bit translucent. Pour in the wine and about a quarter cup of the warm broth, stirring constantly until the liquid is fully absorbed.

Step 3

Keep adding the broth in half-cup amounts, stirring all the time and only adding more once the previous batch has been soaked up. Do this until the rice is tender but still has a little bite, which should take around 20 to 25 minutes.

Step 4

While the risotto is cooking, heat the remaining olive oil in a nonstick skillet over medium heat. Add the mushrooms and cook, stirring often, until they've released their liquid and it has evaporated, about 5 to 7 minutes.

Step 5

Once the mushrooms are ready, stir them into the risotto along with the Parmesan cheese and butter. Season with salt and pepper to taste. Turn off the heat, cover the pan, and let it sit for a minute or two to let everything meld together.

Step 6

Before serving, sprinkle with some chopped parsley and extra Parmesan if you like. Enjoy!