If you feel like spending a little extra time cooking dinner, try out this creamy mushroom risotto recipe. Although we often associate risotto with upscale restaurants, it’s actually very easy to make at home. The only setback is that you’ll have to dedicate the time to constantly watch and continually stir the rice, but this mushroom risotto is filled with such delicious umami flavors that tasting the final product is sure to make all that time and effort worth it.
- 1 1/2 cups of Arborio rice
- 5 cups of chicken broth
- 1 shallot, minced
- 2 cloves of garlic, minced
- 3 cups of mushrooms, sliced
- Grated parmesan cheese, for garnish
- Sautée the shallot on medium heat in a tall saucepan coated with olive oil for 1 minute.
- Add the mushrooms and minced garlic and stir to combine.
- While the mushrooms are cooking, bring your chicken broth to a boil in a medium saucepan. This step is essential because adding cold chicken stock to your rice won’t allow it to cook evenly.
- When the mushrooms are cooked through, add the rice and lightly toast it by stirring. Make sure the rice is evenly coated with the mushrooms, garlic and shallots.
- Add 1/2 cup of broth at a time and stir the rice until all the broth is soaked up. You’ll be able to tell when the risotto is done when you drag your spatula across the bottom of the saucepan and the risotto slowly comes back into place.
- Season with salt and pepper and stir in grated parmesan cheese for extra creaminess.
- Plate the finished mushroom risotto and garnish with chopped parsley and more grated parmesan cheese.
After my first time making mushroom risotto, I realized that it’s not difficult at all and you can make so many different variations of it! This recipe serves three and I also made steak as the protein to go along with the risotto, which made it the perfect dinner to end the day.