Mushroom Risotto
Learn how to make a delicious and creamy mushroom risotto with this step-by-step guide. This classic Italian dish is perfect for a dinner party or a cozy night in.
Equipment
- 1 large, heavy-bottomed pot or Dutch oven
- 1 wooden spoon or silicone spatula
- 1 ladle
- 11 sharp knife and cutting board
- small saucepan (if using homemade broth)
Ingredients
- 1 cup Arborio rice
- 1 cup Chicken or vegetable broth
- 1 cup Sliced mushrooms we recommend using a mix of shiitake, cremini, and oyster mushrooms
- 1/2 cup Grated Parmesan cheese
- 1/4 cup dry white wine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 Small small onion, finely chopped
- 2 Cloves cloves garlic, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 Cup chopped fresh parsley
Instructions
Preparing the Ingredients
- Heat the broth: In a small saucepan, heat the broth over low heat until it comes to a simmer. Keep the broth warm throughout the cooking process.
- Saute the mushrooms: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, about 5-7 minutes. Remove the mushrooms from the pot and set them aside.
- Saute the onion and garlic: In the same pot, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the chopped onion and garlic and cook, stirring occasionally, until the onion is translucent and fragrant, about 5-7 minutes.
Cooking the Risotto
- Add the rice: Add the Arborio rice to the pot with the onion and garlic and stir to coat the grains with the oil and butter. Cook, stirring constantly, for 1-2 minutes, until the rice is slightly translucent.
- Add the wine: Add the white wine to the pot and stir until it has been absorbed by the rice.
- Add the broth: Begin adding the warm broth to the pot, one ladleful at a time, stirring constantly and waiting for the liquid to be absorbed before adding more. Continue adding broth and stirring for about 20-25 minutes, until the rice is cooked but still slightly firm to the bite.
Adding the Mushrooms
- Add the mushrooms: Once the rice is cooked, add the sauteed mushrooms back into the pot and stir to combine.
- Add the Parmesan cheese: Add the grated Parmesan cheese to the pot and stir until it has been fully incorporated and the risotto is creamy.
Finishing the Dish
- Season with salt and pepper: Taste the risotto and season with salt and pepper to taste.
- Serve: Divide the mushroom risotto
Notes
Do you love cooking with mushrooms? Don’t keep buying the same old portabellos at the grocery store every time. You can grow your own mushrooms in your backyard and unlock your full mycology potential! In addition to being a tasty snack, mushrooms have huge health benefits as well.
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