Rich and Creamy Mushroom Risotto

How to make mushroom risotto? Well, it’s best prepared while sipping a glass of wine and listening to Dean Martin in the background.

Making risotto is easier than most people think – it just takes some time, is all. This recipe for rich and creamy mushroom risotto uses a combination of chicken and mushroom broth – and the liquid from sauteing the mushrooms.

Yes, in a pinch you can make risotto with regular long-grain rice, but arborio rice is best for achieving a creamy risotto.

When cooking the rice, you’ll be adding broth a little at a time and cooking until the liquid is absorbed before adding more. It’s easy to tell – below are two super-quick videos that show you.

Here’s an example of rice that is not ready for more broth:

And here’s how you know the rice is ready for more broth:

Rich and Creamy Mushroom Risotto

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Prep Time 20 mins
Cook Time 50 mins
Course Dinner, Side Dish
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 3 cups chicken stock
  • 3 cups mushroom stock
  • 2 Tbsp olive oil
  • 2 pounds portobello, porcini, or cremini mushrooms, de-stemmed and sliced thin or a mixture of the three
  • cup finely diced white onion or shallots
  • 1 Tbsp olive oil
  • cups Arborio rice
  • cup dry white wine
  • 4 Tbsp butter
  • ½ cup freshly grated parmesan cheese
  • salt and pepper to taste

Instructions
 

  • Place the stocks in a saucepan over low heat to warm it up.
  • In a large saucepan over medium heat, heat the olive oil to a shimmer and add the mushrooms and onion. Saute until soft – about 5-6 minutes – then remove them and all their juices to a bowl and set aside.
  • Add 1 Tbsp of olive oil to the saucepan over medium-high heat. Add the rice and cook and stir until the rice is coated and begins to turn golden – about 3 minutes.
  • Add the wine and stir constantly until the wine is absorbed into the rice.
  • Add the juices from the mushrooms to the rice, stir and cook until it's fully absorbed. Then, one half-cup at a time, add the broth to the rice, stirring and cooking each addition of broth until it is fully absorbed. About half-way through the process, begin testing the rice for a tender but firm texture – not mushy. Also test for salt and pepper, and add it to taste. At the end of the process, you want a bit of the broth left in the saucepan unabsorbed.
  • Remove the saucepan from the heat and stir in the butter, mushrooms and parmesan cheese until well-incorporated throughout the rice. Serve immediately.
Keyword mushroooms, rice, risotto
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