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Creamy Mushroom Risotto Fill 1 Created with Sketch.

with Parsley & Pecorino Cheese

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 470 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This rich, elegant risotto dish features two types of mushrooms: dried shiitakes (plus the flavorful liquid used to rehydrate them) give our rice depth of flavor as it cooks, while tender fresh creminis glazed with sweet balsamic vinegar are served on top.

Get Cooking
fresh
ingredients
Creamy Mushroom Risotto with Parsley & Pecorino Cheese
Title
  • 1 cup Carnaroli Rice
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 1 bunch Parsley
  • ¼ cup Grated Pecorino Cheese
  • ½ oz Dried Shiitake Mushrooms
  • 2 Tbsps Balsamic Vinegar
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Capers
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place the dried shiitake mushrooms in a medium bowl. Add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the fresh produce. Peel and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Quarter the fresh mushrooms. Roughly chop the parsley leaves and stems. Roughly chop the capers

Start the risotto:
2 Start the risotto:

In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add half the diced onion and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. 

Finish the risotto:
3 Finish the risotto:

Reserving the mushroom water, carefully transfer the rehydrated mushrooms to a cutting board; roughly chop. To the pot, add the chopped rehydrated mushrooms, reserved mushroom water (carefully, as the liquid may splatter), and 2 ½ cups of water. Season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat; stir in the fromage blanc and half the cheese. Taste, then season with salt and pepper if desired. 

Glaze the mushrooms:
4 Glaze the mushrooms:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the quartered fresh mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining diced onion and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped capers and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Serve your dish:
5 Serve your dish:

Serve the finished risotto topped with the glazed mushrooms. Garnish with the chopped parsley and remaining cheese. Enjoy! 

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
1 Prepare the ingredients:

Place the dried shiitake mushrooms in a medium bowl. Add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the fresh produce. Peel and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Quarter the fresh mushrooms. Roughly chop the parsley leaves and stems. Roughly chop the capers

2 Start the risotto:

In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add half the diced onion and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. 

Start the risotto:
Finish the risotto:
3 Finish the risotto:

Reserving the mushroom water, carefully transfer the rehydrated mushrooms to a cutting board; roughly chop. To the pot, add the chopped rehydrated mushrooms, reserved mushroom water (carefully, as the liquid may splatter), and 2 ½ cups of water. Season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat; stir in the fromage blanc and half the cheese. Taste, then season with salt and pepper if desired. 

4 Glaze the mushrooms:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the quartered fresh mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining diced onion and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped capers and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Glaze the mushrooms:
Serve your dish:
5 Serve your dish:

Serve the finished risotto topped with the glazed mushrooms. Garnish with the chopped parsley and remaining cheese. Enjoy!