See All Recipes

Mushroom Risotto with Parmesan

A batch of creamy risotto is simpler than you might think, and makes use of any variety of mushrooms.

Mushroom Risotto with Parmesan

Total Time:

1hrs

Prep:

15mins

Cook:

45mins

Ingredients

  • canola or olive oil, for cooking
  • 1/4 cup butter, divided
  • 1 small onion or 2 shallots, finely chopped
  • 1 cup assorted fresh mushrooms, sliced or roughly chopped
  • 2 tsp chopped fresh rosemary or thyme
  • 1 cup Arborio rice
  • 1/4 - 1/2 cup dry white wine (optional)
  • 5-6 cups chicken stock, warmed
  • 1/3 - 1/2 cup freshly grated Parmesan cheese
  • salt and freshly ground pepper, to taste

How to Make It

1.

Set a large saucepan or Dutch oven over medium-high heat and add a drizzle of oil and half the butter.

2.

When the foaming subsides, add the onion and cook for 3-4 minutes, until soft.

3.

Add the mushrooms and rosemary or thyme and cook, stirring often, until the mushrooms soften, the excess moisture cooks off and the mushrooms begin to brown.

4.

Add the rice and stir around the pot for a minute or two to coat the grains with some of the butter and oil.

5.

Continue to toast the rice for a minute or two.

6.

Add a splash of wine and cook until it evaporates, then start adding the stock about half a cup at a time, stirring often and cooking until the moisture is absorbed and your spoon leaves a trail on the bottom of the pan.

7.

Continue adding stock, stirring often (it doesn’t have to be constant), until all the stock is added and the rice grains are tender, but still slightly firm in the middle.

8.

Finish with the remaining butter and a good grating of Parmesan cheese.

9.

Season with salt and pepper if it needs it, and serve immediately, topped with extra Parmesan cheese.

Similar Recipes

Comments

comments powered by Disqus