Umami Cheddar, Parmesan, and Mushroom Risotto
Servings
6people
Cook Time
45minutes
Servings
6people
Cook Time
45minutes
Ingredients
Instructions
  1. Heat oil and 1 tbsp butter in large cast-iron or other heavy bottomed pan over medium-high heat until butter is melted.
  2. Add creminis and 1/4 tsp salt, and sauté until mushrooms are golden brown, turning occasionally, about 5 minutes.
  3. Incorporate additional 1 tbsp of butter as well as white and light green bits of scallion to the mushrooms and sauté until scallions are translucent, about 2 minutes.
  4. Add rice and cook for one minute, stirring constantly. Then add white wine and stir until fully absorbed, about one minute. Turn heat to medium low.
  5. Add one cup vegetable stock and stir every minute or so regularly until fully absorbed, and repeat with each remaining cup of vegetable stock (four total). This whole process may take 20-30 minutes depending on how hot your pan is and how patient you are. But it is WORTH IT for the cheesy hug that is imminent.
  6. Remove pan from heat, and add soy sauce and both cheeses. Stir until everything is a melty conglomerate of starchy cheesiness. Season with additional soy sauce or grated parmesan to taste.
  7. For serving, top with scallion greens and additional parmesan. Oh, and remember that bottle of white wine you opened to make this??? Well it’s sitting right on your counter, and you should probably pour yourself a glass of that too. Mangia! Ciao for now!