Creamy Risotto
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5
3 reviews
Excellent
Creamy Risotto
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Creamy Mushroom Risotto. Rich, creamy rice slowly simmered with chicken broth, butter, parmesan cheese, and topped with butter sauteed mushrooms.
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Ingredients
- 6 Tablespoons butter divided, salted
- 1/2 onion (finely diced)
- 2 garlic finely diced, cloves
- 2 cups arborio rice
- 7-8 cups chicken stock
- 3/4 cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
- Italian parsley diced, fresh
- 1 lb. wild mushrooms (sliced)
Instructions
- Heat a large skillet over medium-high heat. Add 2 Tablespoons of butter and saute onion for 6-7 minutes or until it begins to soften. Add garlic cloves and cook for 1-2 minutes longer.
- Add rice and cook for 2-3 minutes. Stir in 1 cup of chicken stock at a time. Let the rice absorb the chicken stock before adding another cup.
- Once the rice has simmered for about 20-25 minutes and all of the chicken stock has been absorbed, stir in parmesan cheese. Season with salt and pepper.
- While the risotto is cooking, heat another skillet over medium-high heat. Add remaining 4 Tablespoons of butter to skillet. Add mushrooms and saute until the mushrooms become golden and slightly crispy, if so desired. Sprinkle with salt. Serve on top of risotto.
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User Reviews
Overall Rating
5
3 reviews
Excellent
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