Mushroom Risotto
User Reviews
4
3 reviews
Good
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Servings
4
Mushroom Risotto
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 4-5 cups chicken broth warmed
- 1 tsp olive oil
- 1 tbsp butter
- 1 shallot diced
- 8 oz cremini mushrooms sliced
- 1 clove garlic minced
- ¾ cup arborio rice dried
- 1 cup pinot gris
- 1 tbsp butter
- 1-2 tbsp Parmesan Cheese finely grated
- 1 tbsp parsley chopped, fresh
Instructions
- Heat the chicken broth in a small saucepan over medium-low heat.
- Heat the olive oil and butter in a large sauté pan over medium heat. Add the shallots and mushrooms to the pan and cook, stirring occasionally, until tender and golden, about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the arborio rice and toast for 2 minutes stirring occasionally.
- Deglaze the pan with the wine and stir scraping up any bits on the bottom of the pan. Stir constantly until the liquid has fully absorbed. Add a large ladle of warm chicken broth to the rice and cook, stirring constantly, until the liquid has fully absorbed. Add another large ladle of warm chicken broth and cook, stirring constantly, until the liquid has fully absorbed. As it cooks the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
- Stir in the butter and parmesan and toss to coat evenly. Taste the risotto and season with sea salt and freshly cracked pepper, if needed, to taste. Top with freshly chopped parsley. Serve immediately.
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User Reviews
Overall Rating
4
3 reviews
Good
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