Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes

You can add just about anything you fancy to risotto, which makes it a creative cook’s dream. This recipe relies on four different kinds of mushroom (you could use different mushrooms or only cook two or three types as long as the amounts stay the same) and if you forget about the risotto part of the recipe, you’re left with an exotic mushroom dish.

This recipes comes to us courtesy of Fabio Viviani and is featured in his book, Fabio’s 30-Minute Italian.

Makes 4 servings

  • 8 tablespoons butter, divided in half
  • 1 large onion, finely chopped
  • ½ cup torn cremini mushrooms
  • ¼ cup torn oyster mushrooms
  • ½ cup torn shiitake mushrooms
  • ¼ cup sliced button mushrooms
  • ½ cup Arborio rice
  • 1 cup dry white wine
  • 5 cups vegetable stock
  • ½ cup grated Grana Padano
  • 2 teaspoons white balsamic vinegar
  • ¼ cup chopped sun-dried tomatoes
  • ½ cup Italian parsley leaves
  • Salt and pepper

 Melt the butter in 2 heavy saucepans on medium high. Gently saute the oinons in one until softened, about 3 minutes. In the other, cook the mushrooms until caramelized, about 6-8 minutes. Season lightly with salt and pepper. Turn off mushroom pan.

Stir in the rice to the onions and cook, stirring all the time, for about 2 minutes until the mix becomes translucent. Add the wine and cook for around 6-7 minutes until the wine is absorbed. Season with salt and pepper.

Add 2 cups of the stock to the pan and simmer gently until the stock is absorbed, stirring every minute or so to prevent sticking!

Gradually add more stock, a ladleful at a time, until the rice is tender, about 15-18 minutes. Adjust seasoning in the risotto with salt and pepper and add the mushrooms. Turn heat to low and stir in cheese.

In a small bowl, combine the vinegar, sun-dried tomatoes and parsley. Use this as a garnish on top of risotto when served.

From Fabio’s 30-Minute Italian by Fabio Viviani; published by St. Martin’s Press. Copyright ©2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 114-115. Photo by Matt Armendariz.

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Nutrition Information

Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes

Servings per Recipe: 4

Amount per Serving

Calories:  448

Calories from Fat:  288

Total Fat:  32g

Saturated Fat:  20g

Cholesterol:  92mg

Sodium:  905mg

Potassium:  415mg

Carbohydrates:  18g

Dietary Fiber:  2g

Protein:  12g

Sugars:  7g

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