Recipe

There’s nothing quite like the rich, creamy allure of a mushroom risotto to warm your soul and delight your taste buds. This classic Italian dish transforms simple ingredients into a luxurious meal, perfect for a cozy dinner or a special occasion. With the Geedel Rotary Cheese Grater, prepping the Parmesan and mushrooms becomes a breeze, adding a fun and efficient twist to your kitchen routine. Let’s dive into this hearty recipe!

Ingredients (Serves 4)

1 ½ cups Arborio rice

400g mixed mushrooms (e.g., cremini, shiitake), sliced

1 small onion, finely chopped

2 garlic cloves, minced

4 cups vegetable or chicken broth, warmed

½ cup dry white wine (optional)

2 tablespoons butter

2 tablespoons olive oil

½ cup grated Parmesan cheese

¼ cup heavy cream

1 teaspoon fresh thyme (or ½ teaspoon dried)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Mushrooms

Clean the mushrooms with a damp cloth and slice them thinly. Attach the 3-Blade Set to your Geedel Rotary Cheese Grater and secure it with the stable suction base. Feed the mushrooms into the hopper and turn the handle a few times to create uniform slices—perfect for even cooking and a satisfying texture.

2. Sauté the Base

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.

3. Cook the Mushrooms

Add the remaining olive oil and the sliced mushrooms to the skillet. Cook until they release their moisture and turn golden brown, about 5-7 minutes. Season with thyme, salt, and pepper. Set aside half the mushrooms for garnish.

4. Toast the Rice

Stir in the Arborio rice, coating it in the mushroom and onion mixture. Toast for 1-2 minutes until the edges turn slightly translucent. Pour in the white wine (if using) and stir until absorbed.

5. Simmer and Stir

Gradually add the warm broth, one ladle at a time, stirring frequently. Allow each ladle to absorb before adding the next. This process takes about 18-20 minutes until the rice is creamy and al dente.

6. Finish the Risotto

Stir in the heavy cream, the reserved sautéed mushrooms, and the grated Parmesan. Adjust seasoning with salt and pepper. The Geedel’s 2-Blade Set makes quick work of shredding the cheese for that perfect melt.

7. Serve and Garnish

Spoon the risotto into bowls, top with the reserved mushrooms, a sprinkle of parsley, and an extra dusting of Parmesan if desired. Serve warm and enjoy the creamy goodness!

Tips and Variations

Mushroom Mix: Try oyster or porcini mushrooms for a deeper flavor, sliced with Geedel.

Cheese Swap: Use Pecorino Romano (shredded with the 2-Blade Set) for a sharper taste.

Add Protein: Stir in cooked chicken or shrimp for a heartier meal.

Cream Boost: Swap cream for a dollop of mascarpone for extra richness.

Storage: Refrigerate leftovers for up to 2 days; reheat with a splash of broth.

Conclusion

This creamy mushroom risotto is a celebration of simple ingredients elevated by the cheese shredder’s effortless prep. With its sharp premium blades, stable suction base, and detachable handle, shredding mushrooms and cheese is safe, precise, and fun. Whether it’s a quiet night in or a gathering with friends, this dish brings warmth and elegance to your table—perfect for any risotto lover!