Risotto is one of those dishes that seem scary and hard to make, but it really isn't! When I started to learn how to cook, I was particularly intrigued by this dish. It was one of the first things I learned to make and eventually mastered!
Risotto is a traditional Italian rice dish made with a short-grained, starchy rice called arborio rice. The technique for making it involves stirring small amounts of stock into the rice a little at a time, allowing the liquid to be absorbed as you go and stirring often. I find this process to be very therapeutic!
It is a super versatile dish, once you have the technique figured out, you can make any type of risotto you like. There is not a rule as to what not to do, you can use any flavor stock (veg, chicken, beef) and any onion (white, red, shallots), garlic is also completely optional, I personally like the flavor! I also use a ton of cheese because I love cheese, but feel free to add less. Once you try this mushrooms risotto recipe you will be able to make any other flavor risotto!
Prep time: 15min - Cook time: 30min - Total time: 45min
1 1/2 cup Arborio rice
2 cups mushrooms, sliced
3 tablespoons olive oil
1 cup white wine
½ medium size white onion, chopped
3 garlic cloves, chopped
6-7 cups chicken stock
1 cup parmesan cheese, grated
2 tablespoons butter
2 tablespoons parsley, chopped
Salt & Pepper, to taste
In a medium saucepan over medium heat, bring the stock to a simmer. Reduce heat to low.
In a large pot or Dutch oven, heat oil to medium-high heat. Add mushrooms and cook, stirring often, until soften and brown about 7 minutes. Once cooked add salt, remove from pot, and set aside.
Add onions and garlic and cook, stirring often, until translucent, about 5 minutes. Add mushrooms back to the pot, reserving ¼ cup for plaiting.
Add the arborio rice, stirring quickly, if you notice the pot is to dry add more olive oil. Cook until the grains are well-coated, and smell slightly toasty, they will look shiny and bright, about 3-5 minutes.
Add the wine and cook until the wine has absorbed, stirring often.
With a ladle, add about 1 cup of stock. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining stock about 1 cup at a time, continuing to allow the rice to absorb each addition of stock before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy, this will take about 20 minutes. (You might not need all the stock.)
Turn off the heat and create a well in the center, add the butter and cheese and stir from the center out until cheese has melted.
Garnish with parsley, more cheese, and the remaining mushrooms. Serve warm.
- Use a pot that is at least 2-3 inches tall, this is because the rice will triple in size once it starts to cook.
- Make sure the stock is hot but not boiling when adding to the rice.
- Use a wooden spoon, this will help the rice to release the starch.
- Make sure all stock is evaporated before adding more.
- Continuous stirring is the key!
You can see a step by step