Umami Cheddar, Parmesan, and Mushroom Risotto
We’re closing in on the final stages of winter here, and I’m thanking the risotto gods that I have made it this far. Barely, barely.
I know winter happens every year, but every year, it takes me by surprise how physically cold it can get. This winter in Washington, DC we had our fair share of days when one layer of pants simply isn’t enough to step outside, and I STILL haven’t fully recovered.
It was a painful realization for me because for the better part of January, I’d leave the house with one layer of pants on my body, steel myself for the cold, walk outside, and think to myself “WOW, my knees sting so badly I feel like I’m getting knee tattoos.” And then I’d promptly go back inside and stay inside because I don’t want to put on another layer of pants.
I just would really like to live in a world where one layer of pants is enough, all the time. And that’s why I find myself indoors on winter weekends, cozied up in a turtleneck and one layer of pants (sometimes none if I’m feeling spicy) and cocooned under a blanket in my climate controlled living room. Oh yeah, and also tucking into a steaming bowl of risotto(!!!)
Soup is a good option too, but usually it’s second choice to this risotto for me, which gets high marks because it’s:
More filling and satisfying than soup
A super cheesy hug for the insides
AND can be eaten cold for breakfast and taste perfectly excellent assuming you’re the kind of heathen that eats cold risotto for breakfast. And I am.
This risotto is chock full of umami ingredients, like aged cheddar, parmesan, mushrooms, and soy sauce, which makes it the savoriest and most comforting risotto I’ve ever had. It beats out even mac and cheese as my ultimate cheesy comfort food.
| Cook Time | 45 minutes |
| Servings |
people
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- 1 tbsp olive oil
- 2 tbsp butter divided
- 8 oz cremini mushrooms sliced to ¼ inch thickness
- 6 scallions diced, dark greens reserved
- 1 1/2 cups arborio or other medium grain rice
- 1/2 cup dry white wine
- 32 ounces vegetable stock…
- 1 tsp soy sauce
- 6 oz sharp or extra sharp cheddar about 1 ½ cups, grated by you
- 1 oz parmesan, romano, or toscano cheese grated by you, plus more for serving
Ingredients
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- Heat oil and 1 tbsp butter in large cast-iron or other heavy bottomed pan over medium-high heat until butter is melted.
- Add creminis and 1/4 tsp salt, and sauté until mushrooms are golden brown, turning occasionally, about 5 minutes.
- 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.
- 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.
- 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.
- 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.
- 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!