Mushroom risotto is a succulent, creamy Italian rice dish made with chicken broth and fresh mushrooms right on the stovetop with a spoon and a little elbow grease. You too can make delicious recipes prepared by the chefs of the five-star restaurants. Be sure to read my tips below for helpful tips for creamy risotto. This delicious side dish accompanies beef, chicken, pork or fish.
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 pound Cremini mushrooms, sliced
- 2 Finely chopped shallots
- 1 cup Arborio rice
- ½ cups Dry white wine
- 3 cups Low sodium chicken broth, warmed
- ½ cups Freshly grated parmesan cheese
- 1-½ tbsp Chopped fresh parsley (optional)
- Salt and pepper to taste
In a large skillet over medium to medium high heat, melt 2 tablespoons of butter and heat 1 tablespoon of olive oil. Add mushrooms and cook until golden brown, stirring several times. Remove from fire.
Add 1 tbsp butter and 1 tbsp olive oil to a large saucepan over medium heat. Add the shallots and cook for 1 minute, stirring frequently. Add Arborio rice and cook until beginning to brown lightly, stirring constantly; 3-4 minutes Add wine and cook until evaporated, stirring constantly.
Add the warmed chicken broth about 1/3 to 1/2 cup at a time, stirring and cooking until the liquid has evaporated after each addition of broth; this step takes between 20 and 25 minutes. Don’t cook the last addition of broth all the way because you want it creamy. Stir in cooked mushrooms, Parmesan and, if desired, freshly chopped parsley. Salt and pepper to taste.