Risotto is one of those dishes we usually only enjoy only in restaurants, as it seems too daunting to cook at home. However, the task at hand isn't all that challenging. All you need is some quality Arborio rice and the right recipe, and we've got just the one. Once you have a firm grasp of this classic mushroom risotto recipe, you can also try adding other ingredients, such as asparagus, spinach, braised chicken, cherry tomatoes, or pan-fried fish to your risottos. The possibilities are endless!
Ingredients for Mushroom Risotto:
Method of preparing the Mushroom Risotto:
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Heat the chicken broth on the lowest heat setting until warm. Keep warm throughout the cooking process.
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In a large saucepan, heat 2 tablespoons of olive oil on medium. When the oil is shimmering but not smoking, add in the mushrooms and cook until soft, around 3-5 minutes. Then transfer the mushrooms with the liquid to a clean bowl, and set them aside.
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Add the remaining 1 tbsp olive oil to the same saucepan and sauté the shallot until fragrant - around a minute. Then add in the rice for another 2-minute fry.
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Add in the wine, stirring the rice until the wine is fully absorbed. Add in salt, pepper, and the warm chicken broth, 1/2 cup at a time, stirring until the liquid is absorbed. Stir frequently to avoid any bits sticking to the bottom for another 15-20 minutes, or until the rice is cooked. If you need to add more liquid, use either water, milk, or more chicken broth if you have some on hand.
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Remove the risotto from the heat. Mix in the reserved mushrooms, chives, butter, and grated Parmesan cheese. Taste and season the mushroom risotto with salt and pepper.
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Serve fresh and warm, garnished with a pinch of Parmesan cheese and fresh herbs of your choice (we used a pinch of fresh chopped parsley).
Source: Allrecipes.com
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