Mushroom Risotto
Creamy and comforting mushroom risotto, filled with garlic and butter mushrooms mixed through the risotto AND stacked on top. Deliciously delicious and warm food, elegant enough to serve over dinner.
INGREDIENTS
Mushroom preparation
- Pinch of salt
- 1 tbsp unsalted butter
- 1 8-ounce package of Crimini or Baby Bella mushrooms, cleaned and quartered
- 1 tablespoon of extra virgin olive oil
Preparing the rice
- 1 cup onion, diced
- 1/3 cup dry white wine
- Salt and pepper to taste
- 1 cup dry Arborio rice
- 2 tbsp unsalted butter
- 2 tablespoons of extra virgin olive oil
- 2 ½ cups chicken broth, homemade if possible
- ¾ cup of grated Parmesan
INSTRUCTIONS
First, to prepare the mushrooms, clean the mushrooms by brushing them (avoid washing them with water) and cut them into quarters (the stems can stay on).
Then, in a medium sauté pan, melt a tablespoon of butter and olive oil. Add the mushrooms, cleaned and cut into quarters and sauté over medium-high heat until lightly browned, stirring frequently. (Note - it is important to sauté the mushrooms over a little high heat so that the mushrooms release their moisture without steaming.) Once the mushrooms are lightly browned and tender and plump, sprinkle lightly with just a touch of salt and sauté for another minute - this step will release some more moisture into the mushrooms. Remove the mushrooms from the heat and set aside.
To prepare the rice, in a medium heavy-based saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.
Add the Arborio rice, stirring frequently for 2-3 minutes, until the rice just begins to turn lightly browned.
Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour ¼ cup of the chicken broth over the rice, stirring constantly. (If necessary, adjust the heat under the pot - you want a medium simmer.) Add more broth ¼ cup at a time - add more broth just as most but not all of the liquid has been absorbed before adding more broth.)
Cook the rice and broth together in this way for about 25 minutes - until the rice is tender but not mushy. Turn off the heat when there is liquid in the rice and add the Parmesan and mushrooms and season with salt and pepper to taste. Stir to combine completely.
Remove from heat and cover - let stand 5 minutes before serving. Happy Cooking Time.
Note:
Risotto can be reheated by adding a little extra chicken broth and stirring to incorporate it into the risotto.
