All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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. Tip: Why remove the shiitake stems? Those stems are too woody and fibrous to eat. However, here we use them to add flavor to broth.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Heat-Safe Mixing Bowl
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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 halve again at an angle, creating four wedges.
Once water is boiling, remove from burner and stir in dried porcini mushrooms and shiitake stems. Set aside 5 minutes, then strain through a wire-mesh strainer into a heat-safe bowl. Discard porcinis and shiitake stems. Reserve pot.
While mushrooms soak, roast remaining mushrooms.
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. Massage oil and seasoning into mushrooms.
Spread into a single layer (some overlap is ok) and roast in hot oven until mushrooms are tender, 10-12 minutes.
While mushrooms roast, start risotto.
Start the Risotto
Return pot used to boil water 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 rice and stir constantly until rice is toasted and opaque, 1-2 minutes.
Add 1 cup hot mushroom broth. Rice should just be covered by broth. Stir constantly until nearly all broth is absorbed.
Finish the Risotto
Add ½ cup hot mushroom broth and stir constantly until broth is nearly all absorbed.
Repeat this process, stirring often, 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 half the roasted mushrooms (reserve remaining for garnish), butter, Parmesan, and a pinch of salt and pepper.
Cover and set aside.
Toast 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.
Plate dish as pictured on front of card, topping risotto with remaining mushrooms and garnishing with reserved parsley. Bon appetit!
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