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Kosher Mushroom Cheese Risotto – Creamy Comfort Food

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: broth, wine, cheese. Pesach recipes and menu planner

Dairy (Milchig)

Mushroom and cheese risotto is rich comfort food: arborio rice cooked slowly in warm broth with cremini and shiitake mushrooms, shallot and white wine, then finished with butter, aged parmesan and a little sharp cheddar.

Building Layers of Flavor

Brown the mushrooms in batches before starting the rice, so they caramelize instead of releasing water into the pot. Toast the rice briefly in the fat before adding the wine. Add the warm broth a ladle at a time, stirring often, until the rice is creamy but still slightly firm in the center. Stir in the butter and cheese off the heat at the end.

Kosher Notes

This is a dairy (milchig) recipe. Use cheese and butter with a reliable hechsher and a kosher wine, or replace the wine with extra broth. Many people choose cholov Yisroel cheese; follow your own practice.

Serving and Leftovers

Risotto is best served right away; if it thickens while sitting, loosen it with a splash of warm broth. Shape leftovers into patties and pan-fry them for crispy risotto cakes.

Kosher Mushroom Cheese Risotto – Creamy Comfort Food
This creamy mushroom and cheese risotto builds layers of earthy flavor with a mix of mushrooms and aged cheese, perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian, Kosher
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups Arborio rice
  • 6 cups vegetable broth low sodium, kept warm
  • 8 ounces cremini mushrooms sliced thick
  • 4 ounces shiitake mushrooms stems removed, sliced
  • 1 large shallot finely minced
  • 3 cloves garlic minced
  • 1/2 cup dry white wine or additional broth
  • 1/2 cup aged Parmesan cheese freshly grated
  • 1/4 cup aged cheddar cheese grated
  • 3 tablespoons butter divided
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground

What I use for this recipe

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Method
 

  1. Heat the vegetable broth in a medium saucepan and keep it at a gentle simmer throughout cooking.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the sliced mushrooms and cook without stirring for 3-4 minutes until golden. Stir and continue cooking until mushrooms are tender and browned, about 5 more minutes. Season with salt and pepper, then transfer to a plate and set aside.
  3. In the same pan, heat the remaining tablespoon of olive oil over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
  4. Add the Arborio rice to the pan and stir to coat with the oil. Cook for 2-3 minutes, stirring frequently, until the edges of the rice become translucent.
  5. Pour in the white wine and stir constantly until it's almost completely absorbed, about 2 minutes.
  6. Begin adding the warm broth one ladle at a time (about 3/4 cup), stirring constantly. Wait until each addition is almost completely absorbed before adding the next ladle. This process will take about 18-22 minutes total.
  7. After about 15 minutes of adding broth, start testing the rice. It should be tender but still have a slight bite in the center. Continue adding broth and stirring until you reach this texture.
  8. Remove the pan from heat and stir in the remaining 2 tablespoons of butter, both cheeses, and the cooked mushrooms. The risotto should be creamy and flow slightly when stirred.
  9. Taste and adjust seasoning with salt and pepper. Stir in the fresh parsley and serve immediately in warmed bowls.

Notes

The risotto is best served immediately, but you can prepare it up to step 7 and finish it just before serving. If it gets too thick while sitting, stir in a little more warm broth. Leftover risotto can be formed into patties and pan-fried for a delicious next-day meal. For a richer flavor, substitute 1 cup of the vegetable broth with mushroom broth.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 420
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 14g 28%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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