Mushroom Parmesan Risotto
A delicious and comforting risotto dish topped with fresh parmesan, that’s perfect paired with a nice piece of steak or saucy ribs. A great side dish or the perfect main with some fresh roasted veggies.
Servings Prep Time
6servings 10minutes
Cook Time
45minutes
Servings Prep Time
6servings 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Rinse the mushrooms and dice the shallots, garlic and mushrooms.
  2. Heat olive oil in a heavy-bottomed pot or Dutch oven. Add the onions and sauté until tender, around 8 minutes.
  3. Add the garlic and mushrooms and sauté for another 5 minutes.
  4. Toss in the risotto and butter and let the risotto toast for a few minutes.
  5. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
  6. 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).
  7. 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.