Mushroom Parmesan Risotto
The earthy flavors provided by fresh baby portobella mushrooms and rosemary complement each other beautifully in this Parmigiano-Reggiano risotto. Serve it as a side dish or a lighter meal option.
Ingredients
Serves 6
- ¼ cup (25 grams) finely chopped shallot
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons (30 millimeters) olive oil
- 3 cups (250 grams) sliced fresh baby portobella mushrooms
- 2 tablespoons (4 grams) chopped fresh rosemary
- 2 cups (300 grams) Arborio rice
- 1 clove (5 grams) garlic, minced
- 1 cup (237 milliliters) dry white wine
- 3 cups (720 grams) chicken broth
- 1 teaspoon (3 grams) kosher salt
- 1 cup (100 grams) freshly grated Parmigiano-Reggiano cheese, plus additional for serving
- ½ teaspoon (1 gram) ground black pepper
- Fresh rosemary sprigs, if desired
Directions
Step 1: Sauté and sear
Set The Sous Multi-Function Cooker to Sauté/Sear Mode, MEDIUM. Press Start. Add shallot, butter and oil. Cook until tender, 5-6 minutes. Stir in mushrooms and rosemary. Add rice and cook until slightly golden, stirring occasionally. Add garlic and cook for 1 minute. Add wine and cook, stirring constantly, until the wine is absorbed. Stir in broth and salt.
Step 2: Set cooker to rice
Cover and set the Multi-Function Cooker to Rice Mode. Select Rice 1 and press Start. Cook until Rice Mode cycle is complete (about 45 minutes). When finished cooking, uncover and remove the vessel from the Multi-Function Cooker. Stir in cheese and pepper. Top with additional cheese and garnish with rosemary sprigs, if desired.
Variations
Tomato Basil Risotto
Make as directed, omitting mushrooms and rosemary. Decrease chicken broth to 2½ cups (600 grams). Sauté 2 cups (400 grams) seeded, chopped, fresh tomatoes with the shallot, butter and oil. Increase garlic to 2 cloves (10 grams). Add ¼ cup (8 grams) chopped fresh basil when stirring in the cheese and pepper. Top with additional cheese and garnish with fresh basil leaves, if desired.
Fresh Herb Risotto
Make as directed, omitting mushrooms. Increase dry white wine to 2 cups (473 milliliters). Decrease chicken broth to 2½ cups (600 grams). Add 1 tablespoon (2 grams) fresh thyme leaves and ¼ cup (8 grams) chopped fresh chives and basil. Remove the vessel from the Multi-Function Cooker, and stir in thyme, chives and basil when stirring in the cheese and pepper. Top with additional cheese and drizzle with truffle oil, if desired.
Pro Tip
For the best results, start sautéing the shallots when the vessel is cold. This causes them to only sweat and not become overcooked. Also, sautéing the mushrooms with the rosemary releases the flavor of the herb and allows the mushrooms to absorb it.
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