Mushroom Risotto

Creamy Risotto mixed with delicious Mushrooms

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:45:00
Total Time: 0:55:00
Serving Size: Serves 2 (3 cups) Ingredients
  • 1 Cups Arborio Rice
  • 2 T Butter
  • 1/2 Cups minced Onion
  • 1/2 Cups Dry White Wine
  • 3 Cups Low Sodium Chicken Stock
  • 8 oz Button Mushrooms (cleaned, tips of the stem cut off and chopped)
  • grated Parmesan Cheese (As needed, to taste)
  • minced Parsley (As needed)
  • Salt and Pepper (to taste)
  • First, put your chicken stock on the stove to heat up - your chicken stock must be simmering in order to properly cook the risotto.
  • Next, take your rough chopped mushrooms, and put in a food processor to completely mince (you want it almost like a paste). Once done, heat up a small skillet and saute the mushrooms in some Canola Oil until they have completely lost all moisture. Set aside for later use.
  • Now it’s time to cook the risotto. In a large pot, heat up your butter. Add in your onions and sweat for a few minutes, making sure not to brown them. Then add in your arborio rice, and lightly coat with the butter, stirring for about 2 minutes. Now add in the white wine and reduce til dry.
  • At this point, ladle in about 1 cup of your hot chicken stock and stir constantly (risotto is an arduous, but rewarding process). Stir until most of the liquid is evaporated, then add another cup of Chicken Stock. Repeat this process (stirring the entire time), until the rice is completely tender (you may not need all the stock, or you may need more depending on how you like your risotto). I like mine al dente which used about 3 cups of stock.
  • Once tender, mix in your mushrooms, and parmesan cheese. Season with salt and/or more parmesan, then sprinkle in the parsley.