If you’re a fan of mushrooms and creamy, savory goodness, then mushroom risotto is the dish for you! But be warned – making risotto is no easy feat. It requires constant stirring and patience, as you slowly add broth to the rice and wait for it to be absorbed before adding more. It’s like a dance – a dance of love between you, your stove, and the rice.
But trust me, it’s worth it. The end result is a bowl of creamy, mushroom-y heaven that will have you licking your bowl clean (and maybe even doing a little happy dance in your kitchen). So go ahead and give it a try – just don’t forget to wear your dancing shoes!
4 cups chicken broth
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 pound mixed mushrooms, sliced
1 cup Arborio rice
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
salt and pepper to taste
Heat the chicken broth in a small saucepan over low heat.
In a large, heavy saucepan, heat the butter and olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the mushrooms and cook until they release their liquid and the liquid has evaporated, about 5-7 minutes.
Add the rice and stir to coat with the mushroom mixture. Pour in the wine and cook, stirring constantly, until the wine has been absorbed.
Add 1 cup of the hot chicken broth to the rice mixture and cook, stirring constantly, until the broth has been absorbed.
Continue adding the broth, 1 cup at a time, stirring constantly and waiting until the broth has been absorbed before adding more. This process should take about 20-25 minutes.
When the rice is cooked to your desired tenderness and the consistency of the risotto is creamy, stir in the Parmesan cheese and parsley. Season with salt and pepper to taste.
Serve the risotto hot, garnished with additional Parmesan cheese and parsley if desired.