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Creamy Mushroom Risotto

Print Recipe
Course Side Dish

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.
  • 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!