Scotch-Infused Mushroom Risotto
Creamy Arborio rice risotto accented with earthy mushrooms and a splash of smoky Scotch whisky for depth. This italian-inspired rice & grains ready in about 40 minutes pairs Arborio rice, kept warm vegetable broth, scotch whisky 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
- 5 cups, kept warm vegetable broth
- 1/4 cup scotch whisky
- 3 tbsp olive oil
- 2 medium shallots, finely chopped
- 2 cloves garlic cloves, minced
- 10 oz mixed mushrooms (cremini, shiitake), sliced
- 1/2 cup dry white wine
- 1/2 cup parmesan cheese, grated
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 finely chopped shallots and 2 minced garlic cloves, sauté for 2 minutes until translucent and fragrant.
- Step 2: Add 10 oz sliced mixed mushrooms and 1 tsp fresh thyme leaves, cook for 6-7 minutes until mushrooms are browned and their moisture evaporates.
- Step 3: Stir in 1 1/2 cups Arborio rice and cook for 1-2 minutes until grains are slightly translucent at edges.
- Step 4: Pour in 1/4 cup Scotch whisky and 1/2 cup dry white wine, stirring constantly until liquids are mostly absorbed.
- Step 5: Begin adding 5 cups warm vegetable broth, 1/2 cup at a time, stirring frequently and waiting until the liquid is absorbed before adding more, for about 18-20 minutes until rice is tender and creamy.
- Step 6: Remove from heat, stir in 1/2 cup grated parmesan cheese and 2 tbsp unsalted butter until melted and creamy. Season with salt and black pepper to taste. Serve immediately.
Frequently asked questions
How long does Scotch-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 Scotch-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 Scotch-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 Scotch-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 Scotch-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.
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