I love rice so for me risotto is a natural second. I love the creamy, cheesy flavor but not all of my family enjoys it so I rarely make it. Plus it is rich, so definitely a treat. A few weeks ago my hubby was watching TV and got the hankering for risotto and decided to try his hand at making a mushroom risotto. While somewhat labor intensive, the results are good.
Mushroom Risotto Recipe
Recipe Type: Side Dish
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 3 tbsp butter
- 3 tbsp Garlic Olive Oil
- 1 tbsp Chopped Garlic
- 1.5 cup Arborio Rice
- 4 Cups Chicken Stock approx
- 1/3 cup Parmesan Cheese
- 1/2 lb Sliced Mushrooms of choice
Instructions
- On medium heat, add the Butter and Oil into a heavy saucepan or skillet. Allow butter to melt
- Add the Garlic and Rice. Stir to coat and cook for a few minutes, stirring often
- Add enough stock to cover the rice, stir.
- Watch the rice, stirring often and slowly add stock a bit at a time as the rice absorbs the stock. This can take up to 35 minutes or so to reach the the desired doneness of the rice.
- When the rice is tender, allow the chicken stock to absorb into the rice until almost completely gone, stirring often.
- Add in your cheese and then the mushrooms
- Stir to blend and allow to warm through.
- Serve and enjoy
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It’s been ages since I’ve made risotto, and I happen to have some Arborio rice in the pantry. I’ve never made a mushroom risotto, though, and I bet it’s fabulous. I do add wine to my risotto, usually right at the beginning. I see in another comment that you (Chris) didn’t care for the wine, but I find it’s usually very subtle; perhaps it’s a question of what type of wine and when it’s added. Anyway, thanks for the push to make risotto again!
I must try this recipe. I have always managed to ruin risotto, but I am ready to try again. Thank you for sharing.
This looks sooo good! I’ve been wanting mushrooms lately, but hadn’t seen a recipe that showcases mushrooms – I have found it!!! A real prize – I can’t wait to make this!
It sounds really good. I have never made risotto from scratch but one of these days… I wonder if just adding some sauteed mushrooms to regular rice would be as good. Maybe with chicken broth to flavor it up.
Risotto is so nice and creamy . I love its taste. In this recipe I think I would add the mushrooms first to brown them and take them out until later when the risotto is almost ready. I don;t think I would use wine.
You make it sound so easy – and really it is. One thing I do is use dry mushrooms and rehydrate them in the broth. The broth then gives the risotto even more “punch.” Guess what I’ll make for dinner tonight?!
I like all the flavors in this. Never tried making risotto before.
(struck me as ironic that the next post was about losing weight)
haha Yes this is definitely not diet friendly!
Ok, I think this sounds great. I’m going to pin this one!
I always see contestants on those reality kitchen shows whip up risotto in no time. A few times it’s been a disaster though. I’m sure it takes practice to do quickly for a perfect risotto dish.
This was hubby’s first time making this and I forgot that we added some wine to it. I did not care for the wine taste in it much but the risotto came out good. 🙂