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Mushroom Risotto

Mushroom Risotto with Truffled Parmesan Frico

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Everyone loves risotto, but the labor-intensive, stand-at-stove method often required? Not so much. Luckily, we’ve created a hands-off simmering method for risotto, which makes for the same supremely creamy results, with way less effort. This version combines cremini, shiitake, and oyster mushrooms, folded into Arborio rice along with peas, Parmesan, and a little porcini mushroom broth. Crispy Parmesan fricos on top add a crunchy element to this elegant yet comforting meal.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

  • Calories 730
  • Protein 23g
  • Total Carb 100g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sage
    • 1/8 ounce
    • sage
  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • oyster mushrooms
    • 2 ounces
    • oyster mushrooms
  • shiitake mushrooms
    • 2 ounces
    • shiitake mushrooms
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • vegetable stock
    • 8 ounces
    • vegetable stock
  • porcini mushroom powder
    • 1 teaspoon
    • porcini mushroom powder
  • unsalted butter
    • 2 tablespoons
    • unsalted butter
  • Arborio rice
    • 1 cup
    • Arborio rice
  • white wine
    • 1/2 cup
    • white wine
  • grated Parmesan cheese
    • 2 ounces
    • grated Parmesan cheese
  • truffle zest
    • 1 packet
    • truffle zest
  • peas
    • 1/2 cup
    • peas
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 2 8" medium pots, 1 with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Pick 1 sage leaf, roughly chop, and place in a small bowl; reserve remaining whole sage sprigs for infusing the risotto in Step 4. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice. Peel onion and cut into small dice. Mince garlic.

  2. Roast Mushrooms and Make Porcini Broth

    Roast Mushrooms and Make Porcini Broth

    On a baking sheet, toss mushrooms with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tender, 12-14 minutes. Meanwhile, in a medium pot, combine vegetable stock, porcini mushroom powder, and 1½ cups water, and bring to a boil over high heat. Then, remove pot from heat and cover to keep warm until Step 4.

  3. Toast Rice

    Toast Rice

    Heat half of butter in a separate medium pot over medium heat. When butter is foamy, add onion and garlic and cook, stirring, until softening, 5 minutes. Increase heat to medium high and add rice. Cook, stirring frequently, until toasted and translucent, 2-3 minutes (toasting the rice makes for a deliciously nutty flavor and prevents it from absorbing liquid too quickly).

  4. Simmer Rice

    Simmer Rice

    Reduce heat under pot with rice to medium, and stir in white wine. Simmer until liquid is mostly absorbed, 1-2 minutes. Add reserved sage sprigs, porcini broth, and ½ teaspoon salt. Increase heat to high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15-18 minutes more.

  5. Bake Parmesan Frico

    Bake Parmesan Frico

    Once roasted, transfer mushrooms to a plate, then line baking sheet with parchment paper. Add half of Parmesan and half of truffle zest to bowl with chopped sage, and mix to combine. Pour onto prepared baking sheet and spread in an even circle, about ⅛-inch thick. Bake until golden and crisp, 2-3 minutes. Then, remove sheet from oven, and using a spatula, loosen frico from parchment. Set aside.


  6. Finish and Plate Risotto

    Finish and Plate Risotto

    Once rice is tender, remove and discard sage sprigs. Stir in peas, roasted mushrooms, remaining butter, and remaining Parmesan to combine. Divide mushroom risotto between roomy serving bowls, and crumble truffled Parmesan frico over top. Enjoy!

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