Mushroom Risotto

Risotto is a true labor of love. It's not like regular rice or pasta where you can just let it cook and forget about it. You are chained to the stove!

That being said, it's one of my favorite dishes and the beauty of it is that risotto can be flavored so many different ways. Below I have for you a recipe on how to make mushroom risotto. This recipe can be used as a guide for any risotto recipes so keep it handy! Let me know if you tried it out. I hope you love it!





Ingredients


Mushrooms:

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 lb baby bella mushrooms

  • 1/2 lb shiitake mushrooms

  • salt and pepper to taste

Risotto:

  • 1 tbsp olive oil

  • 2 tbsp butter

  • 1/2 white onion, small dice

  • 3 garlic cloves, minced

  • 1/4 cup white wine

  • 1 cup arborio rice

  • 7 cups stock of your choice (I used chicken)

  • 1/4 cup grated Parmesan cheese

  • 2 tbsp fresh parsley for garnish

Method

  • Start by heating your 7 cups of stock in a saucepan on low. You must have warm stock to cook the risotto - you can't pour cold stock in or you won't get that creamy consistency you are looking for!

  • In a large skillet on medium-high heat, add the olive oil and garlic. Let the garlic cook for 30 seconds, then add the mushrooms in.

  • Add salt and pepper to taste and saute until fully cooked.

  • Remove the mushrooms from the pan and set aside in a bowl.

  • Next, add more olive oil, the butter, onion and garlic to the same pan you cooked the mushrooms in. on medium heat.

  • Saute for a minute or two - just until the onion cooks down.

  • Then, add the arborio rice and saute for about 1 minute.

  • Turn your heat up to medium high and add the white wine and stir until the rice absorbs the wine.

  • Now you are going to start adding one ladle at a time of the warm stock. Don't add the next ladle until the one you added previously was fully absorbed by the rice. You will start to see the risotto getting thicker, that's when it's OK to add the next ladle.

  • This is why risotto takes so long, but it creates that creamy texture that the arborio rice is made for! Make sure you are stirring constantly, otherwise you risk the risotto sticking to your skillet or burning.

  • Once you have added all of the stock, taste your rice to make sure it is cooked to your liking. Then you can add in the sauteed mushrooms back in and stir.

  • The mushrooms might have given off some liquid but that's okay, add all of it into the rice - it will be absorbed.

  • Turn off your heat and add the Parmesan and fresh parsley. Serve & enjoy!