Creamy Mushroom Risotto Recipe
This risotto is easy and quick to make. You will need just few ingredients. Make sure you serve it immediately as when the risotto sits it will get thicker and slowly lose its creaminess.
Ingredients
- 1 cup Valencia (or Arborio) rice - short grain rice
- 5 cups chicken stock homemade or store bought
- 2 tbs butter
- 1 oz parmesan cheese
- 10 oz mushroom any type you have (wild would be great)
- 1 large diced onion about 11 oz
- 2 cloves garlic optional
- 1 tsp salt
- cracked pepper
Instructions
- Pour chicken stock into a small pot and heat it up - keep it on the stove on low heat
- To a heated pan add 1 tbs of butter
- Add onion and garlic and season with salt
- Let it soften for few minutes until the onion becomes translucent and sweet
- While onion is cooking - dice mushroom
- Add 1/4 tbs of butter to onion and add diced mushroom
- Once mushroom brown, add another 1/4 tbs of butter and add rice, stir well
- Cook for 2 minutes and add first ladle of hot chicken stock
- Stir and cook until the stock gets absorbed but not the point that the rice gets dry
- Continue the process till the rice is al dente (not soft, just a bit chewy) - about 15-20 minutes
- Add remaining butter and adjust seasoning if needed
- Turn off the heat
- Add grated parmesan, stir and serve
