Cognac-Infused Mushroom Risotto
Creamy risotto enriched with earthy mushrooms and a splash of cognac for a luxurious depth of flavor. This italian-inspired rice & grains ready in about 40 minutes pairs Arborio rice, cremini mushrooms, sliced, shallot, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups Arborio rice
- 8 oz cremini mushrooms, sliced
- 1 shallot, finely chopped
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1/4 cup cognac
- 3 tbsp unsalted butter
- 1/2 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Warm 4 cups vegetable broth in a saucepan over low heat and keep it hot.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped shallot and sauté for 2 minutes until translucent. Add 8 oz sliced cremini mushrooms and cook for 5 minutes until browned and their moisture evaporates.
- Step 3: Stir in 1 1/2 cups Arborio rice, toasting it in the pan for 2 minutes until the edges turn translucent.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is almost fully absorbed.
- Step 5: Add 1/4 cup cognac and stir until it is mostly absorbed.
- Step 6: Begin adding hot vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and waiting until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Step 7: Remove from heat and stir in 3 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Let rest for 2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cognac-Infused Mushroom Risotto take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cognac-Infused Mushroom Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Cognac-Infused Mushroom Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cognac-Infused Mushroom Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cognac-Infused Mushroom Risotto?
Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
