Go Back
Print Recipe

Mushroom Risotto

Cheesy dreamy risotto cooked to perfection with flavorful mushrooms
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: 1st Course, Main Course, Side Dish
Cuisine: American, Italian
Keyword: 1st course, 30 minute meals, bacon, baked seafood, beurre blanc, cheesy rice, date night, fancy, gourmet, italian cooking, italian food, Italian rice, mushrooms, pan seared scallops, risotto, yum
Servings: 4 servings

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!