Welcome to the ultimate delicious, cozy, creamy, customizable side dish. Risotto!
I made this a few weeks back with our favorite Slow Cooker Short Ribs and it was the perfect compliment. The richness of it works great with anything saucy ( it holds the flavors from sauce ah-mazingly) OR is great paired with fresh vegetables to make it feel lighter.
The awesome thing about risotto in general is it’s not complicated and can really be made with any type of vegetable or additions you want. Also, it immediately makes the meal feel like a splurge because of it’s creaminess and cheesiness. Some of my favorite risotto’s feature asparagus, zucchini or pancetta. But this particular version has mushrooms and lots of parmesan!
Yes, you read that right. Mushrooms. This is is shocking for everyone who knows me, as the first 25.5 years of my life I’ve hated mushrooms. Literally only in the past 6 months I have started enjoying mushrooms and actually cooking with them on occasion. I feel like I’ve fallen on my head or something, I don’t know. BUT this risotto is something everyone will like.
It also makes me smile whenever I make it as my good friend from college, Elisabeth, was the first one to wow me with her homemade mushroom risotto. As she lives in London now and I don’t see her much, making this always makes me laugh remembering the year we lived together with 4 of our friends in a falling apart house we affectionately called The Yurt. Really that year is worthy of it’s own blog… but in short was made up of excessive eating, drinking, game playing, party hosting, netflix binging and house repairs.
Ready to cook!
Start with dicing up and sautéing your veggies and finding yourself a dry white wine you’re willing to cook with and sip from.
Once the veggies have cooked down and the garlic is fragrant, toss in the risotto with some butter and let brown for a minute.
Add the white wine, stir and let simmer until almost all of the liquid is gone and then start slowly adding the chicken broth in.
The key with the consistency is to add the chicken broth cup by cup, stirring often between each one.
You keep letting the broth and risotto simmer and stir until most of the liquid has been absorbed and then you add another cup. Continue this until the risotto is cooked through and the consistency is pretty creamy. I’ll be honest, I didn’t measure this I just eyeballed it as I cooked, but it should take about 4-6 cups of chicken broth.
Add fresh parmesan at the end and stir a bit more to have the cheese melt in. Season with salt and pepper to taste, a squeeze of lemon and serve it up!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 6-8 Cups Chicken Stock low sodium
- 2 small Shallots diced
- 10 ounces White Mushrooms
- 1 1/2 cups Arborio Rice
- 2/3 cup Dry White Wine
- 2/3 Cup Grated Parmesan Cheese
- Salt and Pepper
Ingredients
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Instructions
- Rinse the mushrooms and dice the shallots, garlic and mushrooms.
- Heat olive oil in a heavy-bottomed pot or Dutch oven. Add the onions and sauté until tender, around 8 minutes.
- Add the garlic and mushrooms and sauté for another 5 minutes.
- Toss in the risotto and butter and let the risotto toast for a few minutes.
- Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
- Add 1 cup of broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3-5 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes ( it should take about 6-8 cups).
- When done the risotto should be thick and creamy. Take off the heat and stir in the parmesan cheese and season with salt and pepper.
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