Mushroom Risotto
Mushroom Risotto is a creamy Italian rice dish laden with mushrooms cooked using Arborio rice. It takes time to prepare, but it is well worth the wait!
Yield: 6
Materials
- 2 cups Baby Bella crimini mushrooms, sliced
- 1 clove garlic diced
- 2 cups arborio rice
- 1 tsp olive oil
- 3 tsp butter
- 2 shallots minced
- 1 cup white wine
- 8 cups fat free vegetable stock or broth or chicken stock
- kosher salt and pepper
- 1/2 cup grated parmesan cheese
- 4 tbsp chopped parsley
Instructions
- In a small saucepan, cook the stock over low heat.
- Sauté garlic in 1 tablespoon olive oil in a medium-sized heavy sauce pan. Cook for 1 minute after adding the mushrooms, salt, and pepper.
- Cook the mushrooms for 4 minutes after adding 1/2 cup of stock or broth. Place aside.
- Set the temperature to medium-low and add the butter to the pan. Saute shallots for around 1 minute.
- Mix in the rice until it is fully covered and transparent, about 2 minutes.
- Mix in the wine, salt, and pepper until it is completely absorbed by the rice.
- Ladle 1 cup liquid into rice and stir until all stock is absorbed, about 20-25 minutes. Add another ladle and continue pouring and stirring until all broth is absorbed, about 20-25 minutes. When the middle of the rice is no longer white, the risotto is done. Risotto should be al dente and thoroughly cooked, but still firm to the taste.
- Mix in the mushrooms, parmesan cheese, and parsley before serving.
Notes
Refrigerate for up to four days.
When Risotto Is Done: The easiest way to tell is to taste it. When the middle of the rice is no longer white, the risotto is done. Risotto should be al dente or completely cooked but firm to the biting.
Variations on Mushrooms: I used Baby Bella (crimini) mushrooms, but you may also use portobella, porcini, shiitake, white button, or a mix of all four.
When Risotto Is Done: The easiest way to tell is to taste it. When the middle of the rice is no longer white, the risotto is done. Risotto should be al dente or completely cooked but firm to the biting.
Variations on Mushrooms: I used Baby Bella (crimini) mushrooms, but you may also use portobella, porcini, shiitake, white button, or a mix of all four.