Parmigiano Reggiano Mushroom Risotto

Perfect Mushroom Risotto using Parmigiano Reggiano

*This post was sponsored by Parmigiano Reggiano.  Recipe and opinions are my own.

Risotto is one of those dishes that I always order when I see it on a menu at a restaurant, but I never thought I’d be able to make it at home and have it taste anything like it does when dining out.  However, I’m happy to say I’ve cracked the code and not only did my Parmigiano Reggiano Mushroom Risotto turn out great, I actually think it tastes better than any I’ve ever tried at a restaurant!

If you’re entertaining guests this holiday season, I definitely would recommend this recipe as an easy-to-make, impressive dish that will be sure to wow the crowd!

Now, you’ll notice that I very specifically called out Parmigiano Reggiano as the parmesan cheese to use for this recipe.  That was super intentional because it’s truly the cheese that will deliver the best taste for this dish.  Parmigiano Reggiano cheese is so easy to grate and melts so smoothly.  The flavor it brings is so robust and truly makes this dish a savory side for hearty meals.  And the best part is that because this recipe only uses just over a cup of grated cheese, you’ll have plenty left to create a savory cheese board to serve as an appetizer!

Wanna know more about Parmigiano Reggiano and what makes it so amazing?  Head to www.parmesan.com to learn more!

Parmigiano Reggiano Mushroom Risotto

This savory side dish is the perfect accompaniment to any meal you're making for guests. The Parmiagiano Reggiano provides such a delectable, rich flavor to this dish that guests are sure to be impressed by!

Course Side Dish

Cuisine Italian

Servings 6 servings

Prep Time 5 minutes

Cook Time 20 minutes

Ingredients

• 2 tbsp butter
• 1 tbsp dried chopped onion
• 2 cups arborio rice
• 8 cups chicken broth
• 1/2 cup dry white wine
• 1 1/4 cup grated Parmigiano Reggiano
• 1 cup chopped mushrooms
• 1/2 tbsp chopped parsley

Instructions

1. To start this dish, you'll need to warm a high-sided saute pan at least 10 inches in diameter.
2. Once saute pan is warm, place butter in pan to melt.
3. Once butter is melted, pour in dried onion and rice and stir for approximately 2 minutes. This will ensure rice gets toasted, but not burnt.
4. Once rice is toasted, pour wine into saute pan with rice and continue stirring until wine is absorbed by rice.
5. Pour 1 cup of chicken stock into saute pan with rice and let broth be absorbed by rice. Stir as needed to prevent rice from sticking to the bottom of the pan or burning.
6. The remaining chicken broth will be added 1 cup at a time and allowed to be absorbed by the rice just as in the previous step.
7. Oncee the final cup of broth has been absorbed, add mushrooms and Parmigiano Reggiano to rice and stir until fully mixed and cheese is melted.
8. Remove risotto from saute pan and place into serving dish. Garnish with chopped parsley and serve!