I love a good risotto but as many people know, good risotto takes time. I wish I could say I came up with some speedy, quick recipe but unfortunately there is only one way to get creamy risotto…the long way! We had a few friends over to dinner and decided that risotto would be perfect for a cold evening. I’ve made different types of risotto but mushroom is one of my favorites.
- 1 cup arborio rice
- 4 cups broth (chicken or vegetable)
- 2 tbsp butter
- 1 cup chopped mushrooms (I like to use a mix, usually white and portabello)
- 1/3 cup dry white wine
- 3 tbsp grated parmesan cheese
- chopped small onion or shallot
- olive oil, salt, pepper, parsley
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the onion/shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, parsley, and parmesan. Season with salt and pepper to taste.
It took some time to finish but it was definitely worth it for a tasty dinner! I always enjoy with a nice glass of white wine. Enjoy!