Description
A creamy and flavorful mushroom risotto made with a blend of white and baby bella mushrooms, arborio rice, and parmesan cheese. This comforting dish is cooked slowly on the stovetop by gradually adding warm chicken stock to achieve a perfect creamy texture, finished with butter and fresh parsley for garnish.
Ingredients
Scale
Stock
- 5 cups chicken stock
Mushrooms
- 8 oz sliced white mushrooms
- 8 oz sliced baby bella mushrooms
- 2 tablespoons butter
Risotto Base
- 7 tablespoons butter (divided)
- 1 onion, minced
- 1 teaspoon minced garlic
- 1 ½ cups arborio rice
- 1 cup parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Chopped parsley (for garnish)
Instructions
- Prepare the Stock: In a saucepan, heat the chicken stock over low heat and keep it warm throughout the cooking process to ensure it’s ready to be added gradually to the rice.
- Cook the Mushrooms: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced white and baby bella mushrooms and sauté for 5-7 minutes until they soften and release their moisture. Once cooked, set the mushrooms aside.
- Cook the Onions and Garlic: In a separate large pan or skillet, melt 3 tablespoons of butter over medium heat. Add the minced onion and garlic, cooking for about 2-3 minutes until the onion becomes translucent and fragrant.
- Toast the Rice: Add the arborio rice to the onions and garlic, stirring to coat the rice evenly in the butter. Continue toasting the rice for about 2 minutes until the edges become slightly translucent.
- Add the Stock Gradually: Begin adding the warm chicken stock one ladleful at a time to the rice mixture, stirring constantly. Allow each addition of stock to be mostly absorbed before adding the next ladle. Continue this process for 18-20 minutes until the rice is tender and has a creamy consistency.
- Finish the Risotto: Once the rice is cooked, stir in the sautéed mushrooms, the remaining 2 tablespoons of butter, and the parmesan cheese. Mix until everything is well combined and the risotto is creamy.
- Season: Add salt and black pepper to taste, adjusting the seasoning as preferred.
- Serve: Spoon the risotto into bowls, garnish with chopped parsley, and serve hot for a comforting and elegant meal.
Notes
- Use warm stock for best absorption and to keep the cooking process even.
- Stirring constantly while adding stock helps achieve the characteristic creamy texture of risotto.
- Feel free to substitute chicken stock with vegetable stock for a vegetarian version, but omit parmesan or use a vegetarian-friendly cheese if needed.
- Try to avoid rinsing the arborio rice to retain its starch, which is essential for creaminess.
- Reserve a little extra parmesan cheese for sprinkling on top before serving if desired.
- For a richer flavor, you may add a splash of white wine when toasting the rice.
