Garlic Mushroom Risotto
  • 8-10 crimini mushrooms, chopped
  • 1½ cups arborio rice
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 shallots (or ½ onion), chopped
  • 3 cloves garlic, grated or pressed
  • 1 cup dry white wine
  • 6 cups chicken stock
  • ½ cup parmesan cheese, grated
  1. In a medium saucepan, heat the chicken stock over medium heat.
  2. In a large saute pan, heat the olive oil over medium-high heat. Add the chopped mushrooms and saute until lightly browned. Remove from heat and set aside.
  3. Heat the butter over medium-high heat in the saute pan. Add the chopped shallots and garlic and saute about 1 to 2 minutes. Add the arborio rice to the pan and stir to coat with butter (add more butter if every grain is not coated). Cook the rice until it becomes translucent with an opaque center, about 2 minutes.
  4. Deglaze the pan with a cup of white wine. Allow the wine to simmer until it has completely reduced. Ladle about ½ cup to 1 cup of chicken broth into the saucepan at a time, allowing the rice to completely absorb the liquid before adding another ladle.
  5. After about 12 to 15 minutes, start tasting the rice for doneness. The rice should be served al dente - with just a little bit of bite. When the rice is almost done, add the mushrooms and the parmesan. Salt and pepper to taste and serve immediately.
Recipe by That Oven Feelin' at