This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.

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  • Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.

  • Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.

  • Stir in butter, Parmesan cheese, and chopped parsley before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

439 calories; 12.7 g total fat; 28 mg cholesterol; 558 mg sodium. 60.7 g carbohydrates; 9.7 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2009
My first time making risotto solo and it came out perfectly! Mine took quite a bit longer than etimated and used more liquid but I made it in a deep skillet rather than a saucepan which may have affected the speed of evaporation/absorbtion...I don't know. Anyway I'm giving this recipe 5 stars because I followed it exactly (which includes the 'as needed' and 'until' parts of the recipe) and it worked like a charm. Risotto is not at all hard to make but it is certainly boring and time consuming - so it probably won't happen often at my house but was definitely worth trying. Thanks for the recipe! Read More
(32)

Most helpful critical review

Rating: 3 stars
02/05/2008
Much too salty for our taste even leaving out the celery salt. Read More
(15)
39 Ratings
  • 5 star values: 31
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/23/2009
My first time making risotto solo and it came out perfectly! Mine took quite a bit longer than etimated and used more liquid but I made it in a deep skillet rather than a saucepan which may have affected the speed of evaporation/absorbtion...I don't know. Anyway I'm giving this recipe 5 stars because I followed it exactly (which includes the 'as needed' and 'until' parts of the recipe) and it worked like a charm. Risotto is not at all hard to make but it is certainly boring and time consuming - so it probably won't happen often at my house but was definitely worth trying. Thanks for the recipe! Read More
(32)
Rating: 5 stars
04/23/2009
My first time making risotto solo and it came out perfectly! Mine took quite a bit longer than etimated and used more liquid but I made it in a deep skillet rather than a saucepan which may have affected the speed of evaporation/absorbtion...I don't know. Anyway I'm giving this recipe 5 stars because I followed it exactly (which includes the 'as needed' and 'until' parts of the recipe) and it worked like a charm. Risotto is not at all hard to make but it is certainly boring and time consuming - so it probably won't happen often at my house but was definitely worth trying. Thanks for the recipe! Read More
(32)
Rating: 5 stars
11/09/2008
Great recipe. You will have to stir this for a good 20 minutes but like was mentioned it is well worth it. I added a clove of garlic to sautee at the beginning and then added 2 bay leaves to the warm vegetable stock. My family loved it. I will use this one again for sure. Read More
(24)
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Rating: 5 stars
04/21/2007
This was soooo good! I will definetely make this one again. I made no changes to this recipe it's perfect! Thanx for sharing! Read More
(22)
Rating: 5 stars
07/08/2009
I have never eaten risotto before much more cooked it. It was FABULOUS! My only slight variation was I couldn't find whole Parmesan to grate so I used the shredded type; it melted right in. Also when I cooked the shallots on medium high they burned right away -- so I started over and cooked everything down a notch. Read More
(16)
Rating: 3 stars
02/05/2008
Much too salty for our taste even leaving out the celery salt. Read More
(15)
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Rating: 5 stars
02/24/2010
This came out GREAT! I only used the baby bellas because that was available. If you have any reservations about trying to make risotto try this receipe--it's easy and the results are awesome. Read More
(12)
Rating: 5 stars
06/01/2009
This recipe is almost perfect. It was my 2nd time making risotto and the last time I made way too much. I cut the recipe and I still ended up with a lot of left over. Read More
(11)
Rating: 5 stars
01/01/2008
This recipe is very good. I used canned vegetable stock. I found it to be a little salty so next time I will not add the celery salt. Read More
(11)
Rating: 5 stars
07/19/2010
Yummy! Used shiitake mushrooms only and skipped the celery salt but it was still delicious. Read More
(8)