mushroom risotto (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
50 grams Parmesan cheese, grated fresh
02 -
120 millilitres dry white wine or vermouth
03 -
1 sweet onion, chopped small (about 1 cup)
04 -
950 millilitres chicken stock (go for low sodium)
05 -
6 tablespoons olive oil, extra virgin
06 -
Salt, Kosher or sea, as needed
07 -
2 tablespoons butter (no salt)
08 -
280 grams cremini or button mushrooms, cut in slices
09 -
2 garlic cloves, minced up
10 -
1.5 cups Arborio rice
# Step-by-Step Directions:
01 -
Take the skillet off the heat for a second. Add in your butter and that freshly grated Parmesan. Give it a taste—toss in more salt if it needs it. Let it sit for a bit until it thickens up before dishing it out.
02 -
Tip in the chicken stock and a pinch of salt. Taste the liquid and see if it needs more salt. Bring everything to a boil, give it a stir, then turn the heat down low. Let it cook for about 20 minutes, stirring now and then.
03 -
Crank up the heat and splash in your wine or vermouth. Stir it up as the liquid cooks off. You'll see the rice looking creamy as the starch comes out.
04 -
Pour in that Arborio rice and stir so every grain gets a bit shiny from the oil.
05 -
Drop the sliced mushrooms into your pan. Let them cook until they get soft and most of the water cooks off.
06 -
Start by warming olive oil in a big pan on medium-high. Toss in the chopped onion and stir until it goes clear—don't let it brown. Add the minced garlic and cook just long enough so it smells nice.
# Helpful Notes:
01 -
This dish gets thicker as it cools, so if it seems stiff before serving, just stir in a splash of water or some extra warm stock to loosen things up.