Ministry's Gourmet Mushroom 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 luxurious creamy risotto featuring earthy mushrooms and Parmesan, elevated with a whisper of truffle oil for a dining experience fit for a ministry. This Italian one-pot recipe, ready in about 40 minutes, pairs Arborio rice, Chicken broth, and Dry white wine for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 15 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large saucepan over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves, sautéing for 2 minutes until fragrant and softened, but not browned.
  2. Step 2: Add 8 oz sliced button mushrooms and cook for 4 minutes until they release their liquid and turn golden brown.
  3. Step 3: Stir in 1.5 cups Arborio rice, coating every grain, and cook for 1 minute until edges turn translucent.
  4. Step 4: Pour in 1/2 cup dry white wine and stir constantly until fully absorbed, about 2 minutes.
  5. Step 5: Add 4 cups chicken broth, one ladle (1/2 cup) at a time, stirring constantly until each addition is absorbed before adding more, cooking for 18-20 minutes total until rice is creamy and al dente.
  6. Step 6: Remove from heat, stir in 1/2 cup grated Parmesan cheese and 1 tsp truffle oil. Season with salt and pepper to taste, adding a splash of broth if too thick.

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