Triple Mushroom Risotto

with Parmesan, parsley, and toasted baguette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

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A note about serious food allergies

What's better than a bowl of creamy, cheesy, and hearty risotto? The answer is nothing. Our triple mushroom risotto packs a major umami punch with porcini-shiitake broth and roasted shiitake and cremini mushrooms on top. Enjoy this and thank us later.

In Your Box (serves 2)

  • ¼ oz. Parsley
  • 2 oz. Shiitake Mushrooms
  • 4 oz. Cremini Mushrooms
  • 1 Shallot
  • Info
    1 Mini Baguette
  • ¼ oz. Dried Porcini Mushrooms
  • ¾ cup Arborio Rice
  • Info
    1 oz. Butter
  • Info
    1 oz. Grated Parmesan
  • Nutrition (per serving)

  • Calories
    721
  • Carbohydrates
    103g
  • Fat
    26g
  • Protein
    21g
  • Sodium
    1327mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Heat-Safe Mixing Bowl

Before You Cook

  • Step 1 - Make Broth and Prepare Ingredients
    1

    Make Broth and Prepare Ingredients

    Stem shiitake mushrooms and cut caps into ¼" strips. Reserve stems. Cut cremini mushrooms into ¼" slices. Peel and mince shallot. Mince parsley, stems and leaves. Halve baguette lengthwise and slice each half on an angle, creating four wedges. Once water is boiling, remove from burner and stir in dried porcini mushrooms and shiitake stems. Set aside at least 5 minutes, then strain through a wire-mesh strainer into an heat-safe bowl. Discard porcinis and shiitake stems. Reserve pot. While mushrooms soak, roast remaining mushrooms.

  • Step 2 - Roast the Mushrooms
    2

    Roast the Mushrooms

    Place cremini mushrooms and shiitake caps on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until mushrooms are tender, 10-12 minutes. Remove from oven and set aside. While mushrooms roast, start risotto.

  • Step 3 - Start the Risotto
    3

    Start the Risotto

    Return pot used to make broth to medium-high heat and add 2 tsp. olive oil. Add shallot and parsley (reserve a pinch for garnish) to hot pot. Stir constantly until fragrant, 1-2 minutes. Add Arborio rice and stir constantly until rice is lightly browned, 2-3 minutes. Add 1 cup hot mushroom broth to pot with rice. Rice should just be covered by broth. Stir constantly until nearly all broth is absorbed.

  • Step 4 - Finish the Risotto
    4

    Finish the Risotto

    Add another ½ cup hot mushroom broth and stir constantly until broth is nearly all absorbed. Repeat this process, stirring constantly, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left. Remove from burner and stir in roasted mushrooms, butter, and Parmesan. Season to taste with salt and pepper. Cover and set aside.

  • Step 5 - Bake the Baguette
    5

    Bake the Baguette

    Drizzle baguette slices with ½ tsp. olive oil and season with a pinch of salt and pepper. Place directly on oven rack and bake until lightly browned and toasted, 5-7 minutes. Carefully remove hot baguette slices from oven. Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appetit!