Risotto with a Variety of Mushrooms

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. Stir in the mushroom powder, then cover and lower the heat so it gently simmers while you get everything else ready.

Step 2

In another big pan, heat 2 tablespoons of olive oil over medium-low. Toss in the shallot and cook it, stirring often, until it’s soft but not browned—about 3 to 5 minutes. Add the rice and bay leaf, stirring to coat the grains evenly. 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. Keep stirring until the liquid is mostly absorbed.

Step 3

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

Step 4

While the risotto cooks, heat the remaining olive oil in a large nonstick skillet over medium heat. Add the mushrooms and cook, stirring often, until they’ve released their moisture and it’s evaporated—about 5 to 7 minutes. Stir the mushrooms into the risotto gently.

Step 5

Finally, mix in the Parmesan cheese and butter, and season everything with salt and pepper to taste. Cover the pot and let it sit for a minute or two before serving. If you like, sprinkle some chopped parsley and extra Parmesan on top for a fresh finish.