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Creamy Cheese-Stuffed Mushroom Risotto Recipe with Crispy Shallots

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A cozy and indulgent risotto featuring creamy cheese-stuffed mushrooms topped with crispy shallots, perfect for comforting dinners and special occasions.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 12–14 large mushrooms (cremini or button), washed and stems reserved
  • 3 medium shallots, thinly sliced
  • 3 garlic cloves, minced
  • 4 tablespoons unsalted butter (60g)
  • 2 tablespoons olive oil
  • 5 cups vegetable or chicken broth (1.2 liters), warmed
  • ½ cup dry white wine (120ml), optional
  • ¾ cup freshly grated Parmesan cheese (75g)
  • 1 cup shredded mozzarella cheese (100g)
  • 4 oz cream cheese (115g), softened
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Remove the stems from the mushrooms and finely chop them. Set the caps aside for stuffing. Preheat oven to 375°F (190°C) if roasting mushrooms.
  2. In a bowl, mix chopped mushroom stems, cream cheese, half the Parmesan, mozzarella, minced garlic, parsley, salt, and pepper until well combined.
  3. Fill each mushroom cap generously with the cheese mixture. Place stuffed mushrooms on a baking sheet lined with parchment paper.
  4. Heat olive oil in a small pan over medium heat. Add thinly sliced shallots and fry until golden and crispy, about 5-7 minutes. Remove with a slotted spoon, drain on paper towels, and season lightly with salt.
  5. In a large sauté pan, melt 2 tablespoons butter with a splash of olive oil over medium heat. Add remaining minced garlic and cook until fragrant, about 1 minute.
  6. Stir Arborio rice into the pan, coating each grain with butter and oil. Toast rice for 2 minutes until translucent around edges but opaque in center.
  7. Add white wine and stir until mostly absorbed, about 2-3 minutes.
  8. Ladle warm broth gradually, about ½ cup (120ml) at a time, stirring continuously until liquid is almost absorbed before adding more. Continue for about 20 minutes until rice is creamy yet slightly firm to the bite.
  9. Remove risotto from heat. Stir in remaining butter and Parmesan cheese. Season with salt and pepper to taste. The consistency should be creamy and luscious.
  10. While risotto cooks, roast stuffed mushrooms in preheated oven for 15-18 minutes until cheese is bubbly and golden.
  11. Plate risotto, nestle cheese-stuffed mushrooms on top, and sprinkle with crispy shallots and extra parsley.

Notes

Keep broth warm to maintain risotto texture. Stir gently and frequently to coax starch out without breaking grains. If risotto is too thick, add more broth or water near the end. For crispy shallots, fry slowly over medium heat to avoid burning. Can substitute plant-based cheeses and nutritional yeast for a vegan version.

Nutrition

Keywords: risotto, mushroom risotto, cheese-stuffed mushrooms, creamy risotto, crispy shallots, comfort food, easy dinner, vegetarian

Find it online: https://avabake.com/creamy-cheese-stuffed-mushroom-risotto-recipe-with-crispy-shallots-easy-and-perfect/