Hidden Ace Risotto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy Arborio rice dish infused with hidden layers of umami and richness, perfect for impressing guests with its depth of flavor. This French-inspired rice and grain recipe, ready in about 60 minutes, pairs Arborio rice, White wine, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 25 min Cook: 35 min Serves 4 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil and 3 tbsp butter in a large heavy pot over medium heat. Add 1 diced leek and sauté for 3-4 minutes until softened and translucent.
  2. Step 2: Add 8 oz sliced shiitake mushrooms, cooking for 5 minutes until they release their moisture and begin to brown.
  3. Step 3: Stir in 1 1/2 cups Arborio rice, toasting for 2-3 minutes until the grains are slightly golden and fragrant.
  4. Step 4: Deglaze with 1/2 cup white wine, stirring constantly until the liquid is absorbed.
  5. Step 5: Begin adding 4 cups warm chicken broth, one ladle at a time, stirring frequently. Wait 30 seconds between each addition until the rice is al dente and creamy.
  6. Step 6: Stir in 1 cup grated Gruyère cheese and 1/2 cup grated Parmesan cheese, mixing until fully incorporated and the risotto is glossy.
  7. Step 7: Season with white pepper and salt to taste. Finish with a drizzle of olive oil and serve immediately.

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