Creamy Risotto Recipe
User Reviews
5
Creamy Risotto Recipe
Description
The preparation begins by browning cremini and hedgehog or chanterelle mushrooms in olive oil until golden, setting them aside. Then shallots and roasted garlic are softened in the same pan, seasoned with salt and pepper. Arborio rice is added and toasted briefly to enable gradual absorption of liquids.
White wine, if used, is added next and cooked off before slowly adding chicken stock in stages while stirring. This gradual liquid absorption and stirring develop the risotto's characteristic creamy texture. The cooked mushrooms are stirred back in near the end along with Parmesan, butter, and lemon zest for brightness. The risotto should be moist but not soupy unless you add extra stock at the end to loosen it.
Garnishing with fresh parsley or microgreens adds color and a fresh note, making this risotto a comforting yet elegant dish that pairs well with protein or stands alone.
Ingredients
- 2 Tablespoons olive oil divided
- 2 shallot or 1/2 a medium onion, chopped
- 1 garlic roasted, whole head
- 8 ounces cremini mushroom quartered
- 4 ounces hedgehog mushrooms or chanterelle mushrooms
- 1/2 cup dry white wine like pinot grigio (optional - swap for water or additional chicken broth if desired
- 1 1/4 cups arborio rice
- 4 cups chicken stock
- 1/2 cup Parmesan Cheese freshly grated
- 3 Tablespoons butter
- 1 teaspoon lemon zest
- parsley or micro-greens for garnish, chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Heat a large cast iron skillet or pan over medium heat. Cook the mushrooms in 1 tablespoon of the oil for 5 minutes until they turn brown, then transfer to a bowl and set aside.
- Wipe out the pan and drizzle with remaining tablespoon of oil. Add the chopped shallots or onion and cook over medium heat for 2-3 minutes, until they begin to soften. Add the roasted garlic, mashing it in a bit, and season with salt and pepper.
- Turn up the heat to medium-high and add the rice, stirring just until the grains become somewhat translucent - about 1 minute.
- Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the alcohol is burned off - about 2 minutes. If not using the wine, just skip this step and add the additional water or chicken stock in the next step.
- Turn the heat down to medium-low and add 3 cups of chicken stock to the rice. Leaving the skillet uncovered, continue to cook over medium-low until most of the liquid has been absorbed, stirring just once or twice while the rice cooks.
- Test the rice by tasting a small spoonful. It should be firm, but not soft. Adjust salt & pepper, as needed, then add additional stock, 1/2 cup at a time, stirring in between each addition, until the rice is cooked to your taste and the liquid has been absorbed.
- Add the sauteed mushrooms back into the risotto to heat through just as the rice is almost done. When the rice is done, add another splash of chicken broth to make the risotto slightly soupy and remove the pan from the heat.
- Add the butter, Parmesan and lemon zest to the rice and stir thoroughly until the butter is completely melted and the risotto becomes nice and creamy and finishes absorbing any extra stock.
- Serve immediately, garnishing with shaved Parmesan, additional lemon zest, and micro-greens or freshly chopped parsley.
Notes
- Add an extra splash of broth at the end if you prefer a looser, soupier risotto texture.
- This technique is adapted from Recipe Tin Eats to optimize flavor and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 418mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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