Mushroom Risotto
You can add any type of mushrooms to this dish. I typically use baby bellas.
Ingredients
- 4 cups chicken broth
- 2 tbsp butter
- 8 oz baby bella mushrooms cut into thin slices
- 1 onion chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup parmesan cheese shredded
- salt to taste
- pepper to taste
Instructions
- Heat chicken broth in a small pot until simmering. While the chicken broth is heating up you can start steps 2, 3, and 4. Once simmering, turn off the heat and set aside.
- Melt 1 tablespoon of butter in a medium pot over medium-high heat. Add mushrooms, mixing for about 5 minutes until they start to cook down and release moisture. Set the mushrooms aside in a bowl.
- Add 1 tablespoon of butter to the same pot over medium heat and add the onion. Cook for 4 minutes. Add rice and cook, stirring for 2 minutes.
- Add white wine, mixing until wine is absorbed into the rice.
- Pour 1/2 cup of the warm broth into the rice, stirring until absorbed. Continue to add 1/2 cup at a time, mixing continuously. This will take around 20 minutes. If your rice is not tender enough at this point, you may have to add additional broth to the rice and continue to stir and cook for about 5 more minutes.
- Once the rice is tender, season with salt and pepper to taste. Add in the cooked mushrooms and parmesan cheese.
Notes
I love cooking mushroom risotto as the side to pork tenderloin, white fish, or chicken.
It's important to use Arborio rice for your risotto because it is higher in starch and will help create the creamy texture of risotto without making it mushy.