Garlic Mushroom Risotto

Risotto has become a staple in our house. It’s comforting, satisfying, and never fails to impress. It’s true that risotto has a reputation for being a time-consuming dish, but that doesn’t mean that it’s difficult. If you practice good mise en place when making a risotto, the dish will go much more smoothly.

First, collect and prepare all of your ingredients that will be included in the risotto. You don’t want to be chopping mushrooms at the last minute and take your eyes off of the stove.

Garlic Mushroom Risotto

Heat your chicken or vegetable broth in a separate saucepan. Adding cold broth to the cooked rice can leave you with a hard and uncooked center.

After toasting the risotto in butter, start adding one ladle of broth at a time to the pan while stirring constantly. Don’t rush this step. Add just enough broth to cover the rice and then allow it to be absorbed before adding another ladle. After about 15 minutes, start tasting the rice to test the doneness. The rice should be served al dente – rich and creamy, with just a little bite. Serve the risotto immediately.

Garlic Mushroom Risotto
 
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Ingredients
  • 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
Instructions
  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.

 

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