Mushroom Risotto
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Prep Time:
Cooking Time: Servings: 6 |
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 2 reviewsMushroom Risotto Recipe. Creamy risotto with the rich flavor of sautéed mushrooms. Oh my mouth watering goodness.
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Ingredients
| chicken broth | 6 1/2 cups | |
| olive oil | 1/4 cup | divided |
| garlic clove | 2 | crushed |
| button mushroom | 1/2 lb | sliced |
| unsalted butter | 2 Tbsps | |
| Arborio rice | 2 cups | |
| white wine | 1/4 cup | |
| whipping cream | 1/4 cup | |
| Italian parsley | 1 Tbsp | chopped |
| salt | 1/2 tsp | to taste |
| black pepper | 1/4 tsp | to taste |
| Parmesan cheese | 1/2 cup | grated |
Directions
- In a saucepan bring the chicken broth to a simmer over medium heat.
- Heat 1/2 of the olive oil in a saucepan over medium heat. Add the mushrooms and garlic and sauté for 3 to 4 minutes until the mushrooms are wilted. Remove and set aside.
- In the saucepan heat the remaining olive oil over medium heat. Stir in a 1/3 of the unsalted butter.
- Stir in the Arborio rice and toast for 5 to 7 minutes. Constantly stir the rice to prevent burning.
- Stir in the white wine. Add 1 1/2 cups of the simmering chicken broth. Continue to stir the Arborio rice until the broth is absorbed.
- Add an additional 1/2 cup of broth and continually stir until the broth is absorbed. Repeat until the broth is all used up.
- Stir in the reserved mushrooms and garlic.
- Stir in the remaining unsalted butter, whipping cream, Italian parsley, and grated Parmesan cheese..
- Add salt and black pepper to taste. Serve immediately.
