Mushroom Risotto
Creamy Arborio rice cooked slowly in stock with mushrooms, white wine, and Parmesan.
Serves 4
Prep 10 min
Cook 40 min
Ingredients
- 6 cups vegetable or chicken stock, kept hot
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 lb cremini mushrooms, sliced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup grated Parmesan
- 2 tablespoons chopped parsley
- 1 teaspoon salt
Steps
Step 1. Cook the mushrooms in 1 tablespoon of the butter and the oil for 8 minutes until browned. Remove.
Step 2. Melt 1 tablespoon of butter and cook the onion for 5 minutes. Add the garlic and rice and stir for 2 minutes.
Step 3. Add the wine and stir until absorbed.
Step 4. Add the hot stock one ladle at a time, stirring often and waiting until each is mostly absorbed. This takes 20 to 25 minutes, until the rice is tender with a slight bite.
Step 5. Stir in the mushrooms, remaining butter, Parmesan, parsley, and salt. Serve right away.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.