Description
This creamy mushroom risotto features a rich blend of sautéed white and baby bella mushrooms combined with tender arborio rice cooked slowly in warm chicken stock. Finished with butter and parmesan cheese, this dish delivers classic Italian comfort with every spoonful. Ready in just under 40 minutes, it’s perfect for a satisfying weeknight meal or elegant dinner.
Ingredients
Scale
Butter
- 7 tablespoons butter (divided)
Stock
- 5 cups chicken stock
Vegetables
- 1 onion, minced
- 1 teaspoon minced garlic
- 8 oz sliced white mushrooms
- 8 oz sliced baby bella mushrooms
- Chopped parsley (for garnish)
Rice & Dairy
- 1 ½ cups arborio rice
- 1 cup parmesan cheese
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Stock: In a saucepan, gently heat the chicken stock over low heat and keep it warm throughout the cooking process to ensure it incorporates smoothly into the risotto.
- Cook the Mushrooms: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the white and baby bella mushrooms and cook for 5-7 minutes until they soften and release their moisture. Once cooked, remove them from heat and set 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 and cook for 2-3 minutes until the onion becomes translucent, building the flavor base for the risotto.
- Toast the Rice: Add the arborio rice to the onion and garlic mixture, stirring to coat the rice with butter. Toast the rice for about 2 minutes until its edges turn slightly translucent, which helps to develop the texture.
- Add the Stock: Begin adding the warm chicken stock one ladleful at a time to the rice, stirring constantly. Allow the liquid to absorb completely before adding the next ladle. Continue this process over 18-20 minutes until the rice is tender and the risotto is creamy, creating the signature texture.
- Finish the Risotto: Once the rice is cooked, stir in the sautéed mushrooms, the remaining 2 tablespoons of butter, and the parmesan cheese. Mix well until everything is combined and creamy, enhancing the richness of the dish.
- Season: Add salt and black pepper to taste, adjusting to your preference to balance the flavors.
- Serve: Spoon the risotto into bowls, garnish with chopped parsley for a fresh pop of color, and serve hot for immediate enjoyment.
Notes
- Constant stirring while adding the stock helps release the rice’s starch, resulting in a creamy risotto texture.
- Use warm stock to avoid slowing down the cooking process and to ensure even cooking.
- You can substitute chicken stock with vegetable stock for a vegetarian option; adjust diet accordingly.
- Freshly grated parmesan cheese contributes to better flavor and texture than pre-grated.
- For an extra touch, drizzle a little truffle oil over the finished risotto before serving.
