Description
This creamy Mushroom Risotto is the epitome of comfort food. Made with a perfect blend of arborio rice, butter, and parmesan cheese, it’s rich and flavorful with earthy mushrooms. It’s an elegant dish that’s surprisingly easy to make, perfect for a cozy dinner or a special occasion.
Ingredients
Scale
For the Risotto:
- 7 tablespoons butter (divided)
- 5 cups chicken stock
- 1 onion (minced)
- 1 teaspoon minced garlic
- 1 ½ cups arborio rice
- 1 cup parmesan cheese
- Salt (to taste)
- Black pepper (to taste)
- 8 oz sliced white mushrooms
- 8 oz sliced baby bella mushrooms
For Garnish:
- Chopped parsley
Instructions
- Prepare the Stock:
- In a saucepan, heat the chicken stock over low heat. Keep warm.
- Cook the Mushrooms:
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the white mushrooms and baby bella mushrooms, cooking for about 5-7 minutes until they soften and release their moisture. Set aside.
- Cook the Onions and Garlic:
- In a separate large pan or skillet, melt 3 tablespoons of butter over medium heat.
- Add the minced onion and garlic, cooking for about 2-3 minutes until the onion is translucent.
- Toast the Rice:
- Add the arborio rice to the pan and stir to coat the rice in the butter. Toast for about 2 minutes until the rice becomes slightly translucent at the edges.
- Add the Stock:
- Begin adding the warm chicken stock, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding the next ladleful of stock. Continue this process until the rice is tender and creamy (about 18-20 minutes).
- Finish the Risotto:
- Once the rice is cooked and creamy, stir in the sautéed mushrooms, the remaining 2 tablespoons of butter, and the parmesan cheese. Stir until well combined and creamy.
- Season with salt and black pepper to taste.
- Serve:
- Spoon the risotto into bowls and garnish with chopped parsley. Serve hot!
Notes
- For a richer flavor, you can use vegetable stock instead of chicken stock.
- If you prefer a more intense mushroom flavor, add a splash of white wine to the risotto while it cooks.
- You can substitute the parmesan with a different hard cheese, such as pecorino, for a different taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian