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Cheesy Mushroom Risotto

Yield
Makes 4 to 6 servings
Total Time
This 30-minute mushroom risotto is cozy, comforting and made with ultra-creamy Roth Havarti cheese. Simple enough for a family-friendly weeknight dinner, and also impressive enough for a weekend dinner party.

Recipe by: Sarah Copeland, Edible Living

Ingredients

  • For the Risotto:
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 cups chicken broth
  • 1 1/2 teaspoons fine sea salt
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup shredded Roth Havarti cheese
  • 6 to 8 Brussels sprouts, outer leaves peeled & shaved, thinly sliced
  • 2 tablespoons unsalted butter
  • Flaky salt, such as Maldon
  • Freshly ground black pepper
  • Extra Parmesan and Havarti cheese, for garnish (optional)
  • For Mushrooms:
  • 4 to 6 cups wild mushrooms, brushed clean and trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Flaky salt, such as Maldon

Method

  1. Heat oil in a heavy saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until soft and translucent, about 3 minutes. Add rice and stir to coat with oil. Stir in wine, and cook until wine has evaporated, 1 minute more.
  2. Stir in 2 cups (480mL) of chicken broth and a pinch of each, salt and pepper. Bring to a boil. Stir, reduce heat to medium-low, and cook until liquid has evaporated. Add 1/2 cup (120mL) of broth and continue stirring, adding more broth 1/2 cup at a time until liquid has evaporated and rice is al dente, about 20 to 25 minutes. Most of the liquid should be absorbed and rice just cooked, with about 1/2 cup broth remaining.
  3. While rice cooks, heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms. Let cook, stirring only occasionally, until crispy and brown on all sides, adding more oil and butter as needed (mushrooms soak up the fat quickly). Season with salt and pepper, to taste, and keep warm.
  4. Add cheese and remaining butter, and stir. Stir in another 1/2 cup of broth to risotto, as needed to ensure a creamy consistency. Fold in Brussels sprouts to wilt. Serve warm in bowls, and top with mushrooms, more cheese, flaky salt and black pepper.