Risotto ai funghi (as it is called in Italy) is hands down one of my favorite ways to use rice.
We will not be using the typical long grain you are used to seeing in Asian cuisine, but a much more hearty variety as it needs to be able to absorb the liquid. Arborio rice is the what is readily available in most grocery stores. It is a high starch round and short grain rice. This is what makes this dish super creamy!
I mean just look at the video! Yummmmmm!
Risotto originated in Northern Italy and is documented as early as 1809. As with all recipes that have such a long rich history there are many different varieties and recipes on how to prepare risotto, but they all have a few things in common. One is the rice we already discussed, a hot broth either made of meat, fish, or vegetables, onion, wine, butter or oil, and parmesan cheese.
Risotto is traditionally served as a 1st course as you must serve while it has the perfect creamy yet not runny texture. However I mostly like to serve as a side or a main with seafood! If you want to make risotto without mushrooms you can do that with this recipe just simply leave out the mushroom step.
Let’s get started!
Mushroom Risotto
Ingredients
- 3 1/2 cups Chicken broth/stock
- 1/2 white onion, minced
- 1 cup parmesan cheese plus more for topping
- 8 tbsp butter
- 1 cup Arborio rice
- 1/2 cup dry white wine
- sea salt and black pepper
- 1 cup baby portabello mushrooms, chopped
- 2 tsp parsley, chopped
- 3 tbsp butter
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 2 tbsp. basil, chopped
Instructions
- In a small saucepan combine the broth and 1 cup of water. Bring to a boil, then set to low.
- In a large saucepan, over medium heat warm 4 tbsp. of butter, add onion, mushrooms, season with salt and pepper then cook until translucent. About 5 minutes.
- Add rice stirring frequently. Cook for 2 minutes then add the wine and cook until absorbed, again about 2 minutes.
- Ladle in 2 ladles or cups of the broth and stir. Turn heat to a simmer and cook until most of the liquid is absorbed yet still wet. Then add another 2 ladles and continue to stir occasionally. It takes about 10 minutes each ladle. Keep adding the ladles until the broth is about gone.
- Now with the last ladle you should have a perfectly creamy rice that is wet but not to much. Turn off the heat and stir in 2 tbsp. of butter and the cheese.
- You can reconstitute with a bit more broth if needed on medium heat for up to an hour after cooking. Otherwise it will turn to mush.
- Serve with extra cheese and basil.
- ENJOY!
[…] I want to thank my dear friend Ameera for sparking me to make this recipe. She recently ate her way threw Spain and surrounding areas. She wanted to recreate one of her lovely dishes, I gladly took on the challenge. The fried poached egg is actually a well known dish in the Spanish region and is served in a variety of ways. such as brunch with fresh avocado or even with risotto! The risotto and fried egg makes such a luxurious meal. Here is a link to my risotto recipe if you are interesting in exploring that culinary masterpiece of a meal. Creamy Cheesy Mushroom Risotto! […]