Short-grain rice is “traditional”
Creamy Mushroom Risotto
Ingredients
- 1 tbsp olive oil
- 12 oz mushrooms, thinly slicecd
- 1/4 cup chopped onion
- 2 tbsp butter
- 1 cup arborio rice ( almost any short grain will do )
- 1/2 cup white wine or broth
- 3 cup chicken or mushroom broth
- 1/3 cup freshly grated parmesan cheese
Instructions
- Warm the broth.
- Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
- Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
- Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
- Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.
Notes
It is important that the broth you add is heated.
Optional add in 1/2 cup defrosted peas along with the mushrooms at the end.
Optional add in 1/2 cup defrosted peas along with the mushrooms at the end.
- Precook veggies/mushrooms When adding veggies to risotto, you want to heat everything through but the veggies should be pre-cooked.
- Toast the Rice Just like grilled chicken or the brown bits at the bottom of a beef stew, brown = flavor. Toast the rice slightly in olive oil for the best flavor (not too dark, just a bit golden).
- Heat the Broth Broth will be added bit by bit but it should be heated. Keep a second pot on the stove or heat in the microwave. If the broth is not warm, it stops the cooking process each time you add some.
- Stir Frequently Stirring helps release starches resulting in a creamy dish.
- Add Broth in Small Doses Add broth, allow it to evaporate (while frequently stirring), and then add a bit more. It takes a bit of time but it’s easy to make!