Description
This creamy and flavorful Mushroom Risotto is a comforting Italian classic perfect for a cozy dinner. Featuring a medley of white and baby bella mushrooms, arborio rice cooked slowly in chicken stock, and finished with butter and parmesan cheese, this recipe delivers rich taste and perfect texture in about 35 minutes.
Ingredients
Scale
Stock
- 5 cups chicken stock
Mushrooms
- 8 oz sliced white mushrooms
- 8 oz sliced baby bella mushrooms
- 2 tablespoons butter (for cooking mushrooms)
Risotto Base
- 7 tablespoons butter (divided)
- 1 onion, minced
- 1 teaspoon minced garlic
- 1 ½ cups arborio rice
- 1 cup parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
Garnish
- Chopped parsley
Instructions
- Prepare the Stock: In a saucepan, heat the chicken stock over low heat and keep it warm throughout the cooking process, which helps in even cooking of the risotto.
- Cook the Mushrooms: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced white and baby bella mushrooms and cook for 5 to 7 minutes until they soften and release their moisture. Once cooked, set aside the mushrooms for later use.
- 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 and sauté for about 2 to 3 minutes until the onions become translucent and fragrant.
- Toast the Rice: Add the arborio rice to the pan with onions and garlic. Stir well to coat all the grains with butter. Cook the rice for about 2 minutes until the edges start to look slightly translucent, which helps develop flavor and texture.
- Add the Stock Gradually: Begin adding the warm chicken stock to the rice one ladleful at a time. Stir constantly and allow the rice to absorb the liquid before adding the next ladleful. Continue this process for about 18 to 20 minutes until the rice is tender, creamy, and cooked al dente.
- Finish the Risotto: Once the rice is cooked, stir in the sautéed mushrooms, the remaining 2 tablespoons of butter, and the parmesan cheese. Mix well to combine and create a creamy consistency. Season with salt and black pepper to your preference.
- Serve: Spoon the finished risotto into bowls, garnish with chopped parsley, and serve hot for the best flavor and texture experience.
Notes
- Use warm chicken stock to ensure even cooking and to keep the risotto creamy.
- Stirring constantly while adding stock prevents the rice from sticking and helps release starch for a creamy texture.
- You can substitute chicken stock with vegetable stock to make it vegetarian.
- The type of mushrooms used can be customized according to availability and preference.
- Use freshly grated parmesan cheese for the best flavor impact.
- Serve immediately as risotto tends to thicken as it cools.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
