Recipe: Mushroom Risotto

Mushroom Risotto

Risotto has been one of my favorite foods for as long as I can remember. It’ s one that I definitely eat more in restaurants than at home, mostly because the process has always seemed a little daunting and tedious. I distinctly remember one time that my mom and I made it and all I could think was thank goodness the two of us did it together, because there was a lot of stirring thick grains of rice around for a very, very long time. But when I had a risotto craving a couple of weeks ago, I new I had to act on it…and that I would make it at home. The boyfriend and I got to work on Saturday night, and it came together great and in about an hour and a half from start to finish. Granted, it could be done a lot faster…we just took our time chopping up the mushrooms, making garlic bread, and chatting with my roommates. I found a simple recipe from Williams-Sonoma and just made a few slight changes. The outcome was great, and the leftovers kept really well. Not to mention the total cost was a fraction of what risotto often costs at restaurants!

Mushroom Risotto

Makes approximately 4-5 servings
Adapted from: Williams-Sonoma Risotto with Mushrooms

Ingredients:

– 6 cups low-sodium chicken stock, plus more as needed (I used exactly 6 cups of low-sodium chicken broth instead, and it worked just fine)

– 3 tablespoons unsalted butter

– 1 tablespoon olive oil

– 1/4 yellow onion, finely chopped

– 2 cups Arborio rice

– 1/2 lb cremini “baby bella” mushrooms (but any should work just fine)

– 1/2 cup dry white wine (I used sauvignon blanc)

– 1/2 cup freshly grated parmesan cheese

– 1 teaspoon freshly cut parsley, plus more for garnish

– salt and pepper to taste

Directions:

In a saucepan over medium heat, bring broth/stock to a simmer. Reduce heat to low and keep warm.

In a second, larger saucepan over medium heat, melt 2 tablespoons of butter with the olive oil. Add the chopped onion and saute for approximately 5 minutes until tender and translucent. Add the mushrooms, stirring until wilted– about 2 minutes. Stir in rice and cook, stirring, until grains are coated in oil (I added a few more tablespoons since it was pretty dry at this point). Add the wine and continue to cook, stirring often, until liquid is absorbed.

When wine is absorbed, add in chicken broth 1/2 cup at a time, stirring until each 1/2 cup is absorbed before adding more. This is the most tedious part– be patient, it’s worth it (and you get some arm muscle, too)! Risotto is cooked when chicken stock supply has been exhausted and rice grains are creamy on the outside but tender to the bite — it takes about 25-30 minutes.

Remove risotto from the heat and and stir in remaining 1 tablespoon of butter, grated cheese and parsley. Season with salt and pepper and additional parsley, if desired.

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