Our Fave Recipes to Make the Most of the Fall Harvest

10/18 Previous Next

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Mushroom Risotto

October is also the month of the mushroom! One of our fave mushroom-based recipes is mushroom risotto, and it's even more comforting with a heap of Parmesan on top. Try our recipe here:

Ingredients (6 people): 

• 6 cups chicken broth
• 1 oz. Portobello mushrooms (thinly sliced)
• 1 oz. button mushrooms
• 2 shallots (diced)
• 1 1/2 cup Arborio rice
• 1/2 cup white wine
• 4 tbsp butter
• 3 tbsp chopped chives
• 1/3 cup Parmesan cheese
• Salt and pepper (to season)

Instructions:

1. In a saucepan, warm broth over low-heat.
2. Meanwhile, warm 2 tbsp olive oil in a seperate saucepan over medium-high heat. Add the Portobello and white mushrooms. Cook for 3 min. stirring unti soft. 
3. Place mushrooms and their liquid in a bowl and set aside.
4. Add a glug of olive oil to the saucepan. Stir in the shallots and cook for 1 min. Add rice; cook for 2 min. and stir until all ingredients are incorporated. 
5. Pour in wine, continuing to stir until it is fully absored. Add 1/2 cup warm broth to the rice and stir until the broth is absored.
6. Continue to add the broth (1/2 cup at a time), making sure the broth is continuously absorbed. The rice should be tender.
7. Remove from the heat and stir in the reserved mushrooms and their liquid. 
8. Season with salt and pepper and top with Parmesan and the chopped chives.
9. Enjoy!