Mushroom Risotto

I had every intention of making this post a “local favorites” post. But then, I got a craving for risotto. Who can resist a bowl of warm, creamy, parmesan risotto? So I ran out to the store and spent 20 minutes or so looking for the one box of Arborio rice they had in stock. I saw some beautiful fresh mushrooms and decided it would have to be mushroom risotto. And with how delicious this was, I’m not even sorry I didn’t do a local favorites post. Seriously, if you’re willing to stir a pot of rice for 25 minutes, make this as soon as possible.

Risotto in Bowl 3

I also just got a new camera (thanks mom and dad!) and was pretty excited to try it out on some new recipes. Better, huh?

But anyway, back to the risotto. Like I said, this recipe takes a bit of effort. It’s not terribly hard, but it’s absolutely essential that you stir the risotto the entire cooking time. I promise it’s worth every arm cramping second.

Risotto in Pot

Are you convinced yet?

Mushroom Risotto

  • 1 c. Arborio rice
  • 6 oz. mushrooms (I used Crimini, Portobello, and shiitake, but feel free to use whatever you like or whatever you have on hand.)
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 TBS. Olive oil
  • 1/2 c. dry white wine
  • 4 c. chicken broth
  • 3/4 c. freshly grated parmesan
  • Sprinkle of fresh, chopped parsley

Let’s Cook

  1. Wash and slice your mushrooms to desired size. Preheat a pan with 1 TBS. Olive oil. Add one clove of minced garlic, shallot, and mushrooms and cook until mushrooms are soft, 5 minutes. Set aside.
  2. Heat 1 TBS. Olive oil in a large pot. Add the other clove of minced garlic and the Arborio rice. Stir for 2 minutes.
  3. Add in 1/2 cup wine and stir continuously until the rice has absorbed the wine. Add 1/2 cup chicken broth and stir until absorbed. Note: if you’re cooking alone, it’s a good idea to pre-portion your broth into 1/2 c. portions. It’s very important that you stir the entire time and having to stop to pour a cup of broth may affect your risotto.
  4. Continue to add the broth in 1/2 c. portions, stirring continuously, until the broth is absorbed. Continue in this manner until you have used all the broth.
  5. Remove your risotto from heat and fold in the parmesan and mushroom mixture.
  6. Garnish with fresh parsley and enjoy!

Risotto in Bowl 2

 

 

 

 

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